Crock Pot Bourbon Chicken
This easy crock pot bourbon chicken recipe features tender chicken thighs simmered in a sweet bourbon sauce. Perfect slow cooker dinner ready in 6 hours!
Equipment
- medium bowl
- whisk
- slow cooker
- spatula
- small bowl
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low-sodium soy sauce
- 1/4 cup bourbon
- 1/4 cup apple juice
- 3 tablespoons packed light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons thinly sliced green onions, for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, bourbon, apple juice, brown sugar, ketchup, apple cider vinegar, minced garlic, and grated ginger until the sugar is fully dissolved and the sauce is smooth.
- Place the cubed chicken thighs into the slow cooker and pour the prepared sauce over the top, using a spoon or spatula to toss the chicken until it is evenly coated.
- Cover the slow cooker with its lid and cook on the LOW setting for 5 to 6 hours, or until the chicken is very tender and easily shreds with a fork.
- In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry with no lumps.
- Remove the lid from the slow cooker and pour the cornstarch slurry into the chicken and sauce, stirring gently to combine.
- Replace the lid and continue cooking on the HIGH setting for an additional 20 to 30 minutes, or until the sauce has visibly thickened and coats the back of a spoon.
- Turn off the slow cooker and let the bourbon chicken rest for 5 minutes before serving to allow the sauce to set slightly.
- Serve the chicken warm over rice, garnished with the thinly sliced green onions.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.