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Crock Pot Bourbon Chicken simmers in a slow cooker, showcasing a delicious and easy recipe perfect for a weeknight meal.
Isabella

Easy Crock Pot Bourbon Chicken

This Crock Pot Bourbon Chicken recipe is an effortless and flavorful dish perfect for busy weeknights. The combination of bourbon, soy sauce, and brown sugar creates an irresistible sweet and savory sauce. Serve it over rice, noodles, or your favorite grain for a satisfying meal.
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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: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 2-2.5 pounds boneless, skinless chicken breasts or thighs
  • 1/2 cup bourbon
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Sesame seeds for garnish, optional
  • Green onions, chopped for garnish, optional
  • Cooked rice or noodles for serving

Equipment

  • Slow cooker (Crock Pot)
  • medium bowl
  • small bowl
  • whisk
  • measuring cups and spoons
  • Fork

Method
 

  1. Prep the Chicken: If using chicken breasts, cut them into 1-inch cubes for faster cooking. If using thighs, you can leave them whole.
  2. Make the Sauce: In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, apple cider vinegar, ketchup, garlic, ginger, and red pepper flakes (if using).
  3. Combine: Place the chicken in your slow cooker and pour the sauce over it. Make sure the chicken is evenly coated.
  4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shredded with a fork.
  5. Thicken the Sauce (Optional but Recommended): In a small bowl, whisk together the cornstarch and water until smooth. This is your slurry.
  6. Add Slurry: During the last 30 minutes of cooking, stir in the cornstarch slurry and cook on high until the sauce has thickened to your desired consistency.
  7. Shred (If Necessary): If using chicken breasts, shred the chicken with two forks. If using thighs, they will likely fall apart on their own.
  8. Serve: Serve over rice, noodles, or your favorite grain. Garnish with sesame seeds and green onions, if desired.

Notes

Don't overcook the chicken. Adjust the sauce to your liking by adding more brown sugar for a sweeter sauce or more red pepper flakes for a spicier sauce. For extra flavor, sear the chicken before adding it to the slow cooker. You can store leftovers in the refrigerator for 3-4 days or in the freezer for 2-3 months. You can substitute the bourbon with chicken broth or apple juice if you don't want to use bourbon.