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Crock Pot Bourbon Chicken

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Crock Pot Bourbon Chicken features juicy, slow-cooked chicken thighs coated in a glossy, sweet-savory sauce. This effortless slow cooker version delivers a tangy, sticky glaze with a hint of heat and a burst of fresh green onions. Perfect for a hands-off weeknight dinner served over rice.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 People
Course: Main Course
Cuisine: American, Chinese-American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Sauce
  • 3 pounds chicken thighs boneless, skinless
  • 1 cup light brown sugar
  • 1 cup soy sauce
  • 1/3 cup non-alcoholic bourbon flavoring or chicken broth
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon ground ginger
  • 1 tablespoon honey
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic
For the Slurry & Garnish
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 cup green onions chopped

Equipment

  • Slow cooker
  • Mixing bowls
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Trim any excess fat from the chicken thighs and place them into the slow cooker.
  2. Combine the brown sugar, soy sauce, non-alcoholic bourbon flavoring (or chicken broth), apple cider vinegar, ground ginger, honey, red pepper flakes, and garlic in a medium bowl. Whisk until blended.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cover and cook on high for 4 hours or set to low and cook for 6 hours.
  5. Transfer the chicken thighs to a plate and chop them into rough pieces.
  6. In a separate bowl, mix the cornstarch and water until smooth to form a slurry.
  7. Pour the slurry into the sauce in the slow cooker and whisk to combine.
  8. Return the chopped chicken to the slow cooker, stir to coat with the sauce, cover, and let cook again until bubbling, then turn off the slow cooker.
  9. Garnish with chopped green onions and serve hot over rice.

Nutrition

Calories: 485kcal

Notes

Boneless, skinless chicken thighs stay moist in the slow cooker, but chicken breasts can be substituted with a shorter cooking time to avoid dryness. The sauce thickens with a cornstarch slurry at the end; whisk thoroughly and let it bubble to achieve a glossy finish. If you prefer a less salty dish, opt for low-sodium soy sauce. Store leftovers in an airtight container in the fridge for up to 4 days and reheat with a splash of water to loosen the sauce. This dish is especially good served over steamed white rice and works well for meal prep.

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