Combine the BBQ sauce, garlic, vinegar and spices in a small bowl and stir together.
Lightly smash the chopped peaches with the back of a fork or potato masher.
Add the peaches to the slow cooker and pour the BBQ sauce mixture on top.
Toss the chicken to coat in the mixture.
Cook on high for 3 hours.
Remove the chicken from the slow cooker and shred. To do this quickly, I add mine to my stand mixer with the paddle attachment and mix for 30 seconds on low speed until shredded.
Return the chicken to the slow cooker, toss with the leftover sauce/juice.
Serve over rice and garnish with cilantro.
Notes
*You can definitely use chicken breasts in place of the thighs for this recipe. I just find they dry out more easily and prefer the dark thigh meat.