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–+ servings
Merry

Sweet & Sticky Crock Pot Bourbon Chicken

This slow cooker bourbon chicken is a perfect combination of sweet, savory, and smoky flavors. Tender chicken thighs are slow-cooked in a rich sauce made with bourbon, brown sugar, soy sauce, and a touch of spice. The result is a melt-in-your-mouth dish that pairs perfectly with rice, vegetables, or noodles. Whether you're making it for a weeknight dinner or meal prepping for the week, this recipe is sure to become a favorite.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 -8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds boneless skinless chicken thighs
  • 1 cup light brown sugar
  • 1 cup soy sauce
  • ⅓ cup bourbon whiskey
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon ground ginger
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic minced
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • ¼ cup green onions chopped (for garnish)

Method
 

  1. Place the chicken thighs in the slow cooker.
  2. In a bowl, whisk together the brown sugar, soy sauce, bourbon, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic.
  3. Pour the sauce mixture over the chicken. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender.
  4. Remove the chicken and chop or shred it.
  5. In a small bowl, mix the cornstarch and water until smooth, then stir it into the sauce in the slow cooker.
  6. Return the chicken to the slow cooker, stir to combine, and let it cook for another 10-15 minutes to thicken.
  7. Garnish with chopped green onions and serve over rice or your preferred side.

Notes

  • If you prefer a milder sauce, reduce the red pepper flakes.
  • You can use chicken breasts instead of thighs, but they may cook slightly faster.
  • If the sauce is too thin, let it simmer uncovered for a few extra minutes.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

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