Go Back

Crockpot Bourbon Chicken

Tender chicken thighs slow-cooked in a sticky, sweet-and-savory bourbon glaze with garlic, ginger, and a hint of heat. Spoon it over rice for an easy weeknight dinner the whole family will love.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken thighs trimmed and cut into 1½-inch pieces
  • ½ cup low-sodium soy sauce
  • ⅓ cup light brown sugar packed
  • ¼ cup bourbon
  • ¼ cup apple juice
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 4 cloves garlic minced
  • 1 tsp fresh ginger grated
  • ¼ tsp red pepper flakes optional
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 green onions thinly sliced
  • 1 tsp sesame seeds optional
  • 4 cups cooked white rice for serving

Equipment

  • 6-quart slow cooker
  • Medium mixing bowl
  • Whisk

Method
 

  1. Place the chicken pieces in the bottom of a 6-quart slow cooker in an even layer.
  2. In a medium bowl, whisk together the soy sauce, brown sugar, bourbon, apple juice, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes until the sugar dissolves.
  3. Pour the sauce over the chicken and stir gently so every piece is coated.
  4. Cover and cook on LOW for 4 hours (or on HIGH for 2 hours), until the chicken is tender and reaches 165°F (74°C) in the thickest piece.
  5. In a small bowl, whisk the cornstarch with the cold water until completely smooth.
  6. Stir the cornstarch mixture into the slow cooker. Cover and cook on HIGH for 15 minutes, until the sauce thickens and turns glossy.
  7. Stir the chicken to coat it in the thickened glaze, then spoon it over cooked white rice. Garnish with green onions and sesame seeds before serving.

Notes

Without alcohol: Replace the bourbon with an equal amount of extra apple juice. Slow cooking does not remove all of the alcohol, so use the substitute if you are serving children or anyone avoiding alcohol.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or in a skillet with a splash of water to loosen the glaze.
Freezing: Freeze the cooled chicken and sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.