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Crock Pot Bourbon Chicken

Crock Pot bourbon chicken with tender, bite-sized chicken simmered in a glistening mahogany sauce. Slow-cooked for deep flavor, then thickened until glossy for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb boneless skinless chicken thighs Cut into bite-sized pieces.
  • 0.33 cup bourbon
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar Packed.
  • 2 tbsp ketchup
  • 2 tbsp apple cider vinegar
  • 3 garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 0.25 tsp red pepper flakes
Thickening
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Serving
  • 1 cooked white rice
  • 1 sesame seeds For garnish.
  • 1 green onions For garnish.

Equipment

  • 1 Dutch oven

Method
 

Assemble in the slow cooker
  1. Place the chicken pieces in the slow cooker.
  2. Whisk together bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes until smooth.
  3. Pour the sauce over the chicken so the pieces are evenly coated.
Slow-cook until tender
  1. Cook on low for 4–5 hours until the chicken is cooked through (or cook on high for 2–3 hours).
  2. Whisk cornstarch and cold water together, then stir into the slow cooker to fully combine.
  3. Cook on high for 15–20 minutes until the sauce thickens and becomes glossy.
Serve
  1. Serve the bourbon chicken over cooked white rice, garnished with sesame seeds and green onions.

Notes

For the smoothest, glossy sauce, whisk the cornstarch slurry until no lumps remain before stirring it into the slow cooker. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stovetop or in the microwave. Freeze yes—cool completely, freeze in portions up to 2 months, and thaw overnight in the fridge. For a lower-sugar option, use brown sugar substitute granules in a 1:1 measure.