Crock Pot Bourbon Chicken
A delightful dish featuring tender chicken stewed in a rich, sweet bourbon sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs Can substitute with chicken breasts, but thighs are recommended for juiciness.
- 0.5 cup bourbon whiskey
- 0.5 cup low sodium soy sauce Reduces overall saltiness.
- 0.5 cup brown sugar Balances the soy sauce.
- 0.25 cup ketchup
- 0.25 cup apple cider vinegar Adds brightness.
- 0.5 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 0.25 teaspoon crushed red pepper flakes Optional for spice.
- 2 tablespoons cornstarch
- 2 tablespoons water For slurry.
- 2 tablespoons olive oil Optional, for browning the chicken.
- to serve cooked rice For serving.
- to garnish chopped green onions
- to garnish sesame seeds
Instructions
Preparation
- Optionally sear the chicken thighs in a skillet with olive oil over medium-high heat for 2 to 3 minutes on each side.
- In a mixing bowl, whisk together the bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, chicken broth, minced garlic, ground ginger, onion powder, and red pepper flakes if using.
- Place the seared chicken into the slow cooker and pour the bourbon sauce over it.
- Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Thickening the Sauce
- Remove the chicken after cooking and set aside.
- Mix cornstarch and water in a bowl to create a slurry and add it to the sauce in the slow cooker.
- Allow the sauce to thicken on high for about 20 to 30 minutes.
Serving
- Return the chicken to the sauce, ensuring it is well coated.
- Serve over cooked rice and garnish with green onions and sesame seeds.
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Notes
For a richer flavor, consider searing the chicken before slow cooking. Store leftovers in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer.