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Crock Pot Bourbon Chicken is shown in a delicious featured image, ready to be served.
Lady Maria

Crock Pot Bourbon Chicken

This Crock Pot Bourbon Chicken recipe delivers tender, juicy chicken in a rich, flavorful bourbon sauce. It's an easy and customizable weeknight meal that rivals takeout, offering a sweet and savory flavor explosion with minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup bourbon
  • 1/2 cup low sodium soy sauce
  • 1/2 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes optional
  • Cooked rice, for serving
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional

Equipment

  • slow cooker
  • large skillet
  • medium bowl
  • whisk
  • slotted spoon
  • measuring cups and spoons
  • Cutting board
  • knife

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the chicken pieces with salt and pepper.
  3. Sear the chicken in batches, being careful not to overcrowd the pan, until lightly browned on all sides.
  4. In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, apple cider vinegar, honey, ketchup, cornstarch, minced garlic, ground ginger, and red pepper flakes (if using). Ensure the cornstarch is fully dissolved.
  5. Place the seared chicken (or raw chicken) into your slow cooker.
  6. Pour the bourbon sauce over the chicken, ensuring all the pieces are evenly coated.
  7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily shredded with a fork.
  8. If the sauce is too thin, remove the chicken from the slow cooker and set aside.
  9. Turn the slow cooker to high and let the sauce simmer for 15-20 minutes, or until it reaches your desired consistency. Alternatively, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the sauce during the last 30 minutes of cooking.
  10. Return the chicken to the slow cooker and stir to coat it in the thickened sauce.
  11. Serve the Crock Pot Bourbon Chicken over cooked rice.
  12. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For a non-alcoholic version, substitute the bourbon with apple juice or chicken broth. Adjust the sweetness by modifying the amount of brown sugar. Add more red pepper flakes or hot sauce for extra spice. This recipe is perfect for meal prepping and can be frozen for up to 3 months. To add veggies, toss in broccoli florets, bell peppers, or sliced carrots during the last hour of cooking. Pineapple chunks can be added for a tropical twist. Chicken breasts can be used, but be careful not to overcook them. For a vegetarian version, substitute the chicken with firm tofu.