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