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One-Pot Peach BBQ Pulled-Chicken Bowls

This One-Pot Peach BBQ Pulled-Chicken Bowls recipe is bursting with sweet and smoky flavors and hearty sides for a quick, delicious weeknight meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: BBQ, Chicken, Easy, Meal Prep, One-Pot, Peach
Servings: 4 servings

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 1 cup peach barbecue sauce
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups cooked rice
  • 1 cup corn kernels frozen or fresh
  • 1 cup black beans drained and rinsed
  • 0.5 cup diced red onion
  • Fresh cilantro for garnish

Instructions

Prepare the Chicken and Sauce

  • Start by seasoning the boneless, skinless chicken thighs generously with garlic powder, onion powder, smoked paprika, salt, and pepper.
  • In a large pot or deep skillet, combine the chicken broth and peach barbecue sauce. Stir well to create a flavorful cooking liquid.

Cook the Chicken

  • Place the seasoned chicken thighs into the pot with the sauce mixture. Cover and bring to a gentle simmer over medium heat.
  • Let the chicken cook for about 25-30 minutes, turning occasionally to ensure it’s fully cooked and infused with the peach BBQ flavors.
  • The chicken should be tender and easily shredded with a fork.

Shred the Chicken

  • Once the chicken is cooked through, remove the thighs from the pot and shred them using two forks.
  • Return the shredded chicken to the pot, stirring it into the sauce to soak up all that peachy goodness.

Add the Sides

  • Stir in the cooked rice, corn kernels, and black beans directly into the pot.
  • Mix until everything is evenly combined and heated through.
  • The rice will absorb some of the sauce, making every bite flavorful.

Final Touches

  • Turn off the heat and sprinkle the diced red onion over the top for a sharp, fresh contrast.
  • Garnish with plenty of fresh cilantro to brighten up the dish and add a pop of color.

Serve and Enjoy

  • Scoop the One-Pot Peach BBQ Pulled-Chicken Bowls into serving bowls and dig in!
  • This dish pairs beautifully with a crisp green salad or roasted veggies if you want to add more greens to your meal.

Equipment

  • Large Pot
  • Deep skillet
  • Forks

Notes

  • Use chicken thighs instead of breasts for juicier, more flavorful pulled chicken that stays tender during cooking.
  • Don’t skip the cilantro and red onion garnish—they add freshness and crunch that balances the richness of the sauce.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.