Let’s be honest, weeknights are busy. Between work, family, and everything in between, the last thing anyone wants to do is spend hours slaving over a hot stove. But that doesn’t mean you have to sacrifice delicious, flavorful meals! This Easy Crock Pot Bourbon Chicken recipe is a game-changer. It delivers restaurant-quality taste with minimal effort, letting your slow cooker do all the heavy lifting. Sweet, savory, and slightly smoky, this chicken is incredibly versatile – serve it with rice, noodles, or even mashed potatoes for a comforting and satisfying dinner. Get ready to become a slow cooker convert!
Why You’ll Love This
- Effortless Cooking: Seriously, dump and go! This recipe requires minimal prep time.
- Big Flavor: The bourbon glaze is a perfect balance of sweet, savory, and smoky.
- Tender Chicken: Slow cooking ensures the chicken is fall-off-the-bone tender.
- Versatile: Pairs beautifully with a variety of sides.
- Crowd-Pleaser: This is always a hit with family and friends.
Ingredients & Equipment
Ingredients:
- 1.5 – 2 lbs boneless, skinless chicken thighs (or breasts, but thighs are more forgiving)
- 1/2 cup bourbon (see Pro Tips for substitutions)
- 1/4 cup soy sauce (low sodium recommended)
- 1/4 cup brown sugar, packed
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated (or 1/2 tsp ground ginger)
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch + 2 tablespoons cold water (for slurry)
- Optional: 1/4 teaspoon red pepper flakes (for a little heat)
- Optional Garnish: Sesame seeds, sliced green onions
Equipment:
- 6-quart (or larger) slow cooker
- Small bowl for cornstarch slurry
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
- Combine Ingredients: In your slow cooker, combine the bourbon, soy sauce, brown sugar, ketchup, Worcestershire sauce, apple cider vinegar, garlic, ginger, and pepper. Whisk well to combine.
- Add Chicken: Add the chicken thighs to the slow cooker and toss to coat them evenly with the sauce.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it’s easily shredded with a fork.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker during the last 30 minutes of cooking. Stir well and let the sauce thicken.
- Shred & Serve: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and toss to coat with the thickened sauce.
- Garnish (Optional): Garnish with sesame seeds and sliced green onions before serving.
Pro Tips
- Bourbon Substitute: If you don’t have bourbon, or prefer not to use it, you can substitute with apple juice or chicken broth. Add a teaspoon of vanilla extract to mimic some of the bourbon’s flavor.
- Chicken Choice: While chicken thighs are recommended for their tenderness, chicken breasts can be used. Reduce the cooking time slightly to prevent them from drying out.
- Spice Level: Adjust the amount of red pepper flakes to your liking. Or, add a dash of sriracha for extra heat.
- Don’t Skip the Slurry: The cornstarch slurry is crucial for thickening the sauce into a beautiful glaze.
- Browning (Optional): For a deeper flavor, you can quickly sear the chicken thighs in a skillet before adding them to the slow cooker. This isn’t necessary, but it adds another layer of complexity.
Storing Leftovers
Leftover Bourbon Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or on the stovetop. For longer storage, you can freeze the chicken for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
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Easy Crock Pot Bourbon Chicken Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
A sweet, savory, and slightly tangy crock pot chicken dish simmered in a bourbon-infused sauce for a rich and comforting meal.
Ingredients
2 lbs boneless, skinless chicken thighs
1/2 cup low-sodium soy sauce
1/4 cup bourbon
1/4 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup water
3 cloves garlic, minced
1 tbsp grated fresh ginger (or 1 tsp ground ginger)
1/2 tsp crushed red pepper flakes (optional, for heat)
2 tbsp cornstarch + 2 tbsp water (for slurry)
2 tbsp green onions, sliced (for garnish)
Cooked white rice, for serving
Instructions
1. Place chicken thighs in the crock pot.
2. In a mixing bowl, whisk together soy sauce, bourbon, vinegar, brown sugar, ketchup, water, garlic, ginger, and red pepper flakes.
3. Pour the sauce mixture over the chicken in the crock pot.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
5. Remove chicken and shred or cut into bite-sized pieces.
6. In a small bowl, stir cornstarch and water to make a slurry. Stir into the crock pot sauce and cook on high for 15 minutes, until thickened.
7. Return chicken to the sauce and stir to coat well.
8. Serve hot over rice, garnished with sliced green onions.
Notes
For a non-alcoholic version, replace bourbon with apple juice.
This dish pairs well with steamed broccoli or stir-fried vegetables.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American-Chinese
Nutrition
- Serving Size: 1 cup chicken with sauce over rice
- Calories: 320
- Sugar: 18g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg