Introduction

Crock Pot Bourbon Chicken is a flavorful and easy slow-cooked dish perfect for busy weeknights. Tender chicken simmers in a sweet and tangy bourbon sauce that pairs beautifully with rice. This recipe brings restaurant-quality taste with minimal effort.

A close-up of a white bowl filled with three main layers: the bottom layer is tender, light brown chicken pieces with a smooth, glossy surface; the middle layer is thick, shiny brown sauce covering the chicken evenly, making the dish look juicy and rich; scattered on top are small bright green chopped herbs adding a fresh color contrast. On the right side of the bowl rest two dark brown wooden chopsticks. The bowl sits on a white marbled background, next to a white cloth with blue stripes and a small white dish with extra brown sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs boneless, skinless chicken thighs (or breasts)
1/2 cup bourbon whiskey
1/2 cup soy sauce (low sodium)
1/2 cup brown sugar
1/4 cup ketchup
1/4 cup apple cider vinegar
1/2 cup chicken broth
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons olive oil (optional, for browning the chicken)
Cooked rice (for serving)
Green onions, chopped (for garnish)
Sesame seeds (for garnish)

Instructions

Step 1: Optionally, heat olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until lightly browned to add flavor.
Step 2: In a bowl, whisk together bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, chicken broth, garlic, ginger, onion powder, and red pepper flakes if using.
Step 3: Place the chicken in the bottom of the slow cooker. Pour the bourbon sauce mixture over the chicken, ensuring it is fully submerged.
Step 4: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
Step 5: Remove the chicken and set aside. In a small bowl, mix cornstarch and water to make a slurry. Add it to the sauce in the slow cooker and stir well.
Step 6: Cover and cook on high for another 20-30 minutes to thicken the sauce.
Step 7: Shred or leave the chicken whole, then return it to the thickened sauce and stir to coat.
Step 8: Serve the bourbon chicken over cooked rice. Garnish with chopped green onions and sesame seeds for a finishing touch.

Tips & Variations

For a non-alcoholic version, substitute bourbon with apple juice without sacrificing flavor.
Chicken thighs provide juicier results, but breasts work well if preferred.
Browning the chicken before slow cooking adds depth but can be skipped to save time.
Serve with steamed vegetables or stir-fried greens for a balanced meal.
Make ahead and refrigerate; flavors improve when reheated gently.

Storage

Store leftover bourbon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to evenly warm the sauce. You can also freeze the cooked chicken and sauce for up to 2 months; thaw overnight before reheating.

How to Serve

The image shows a white bowl filled with a rich, glossy brown stew made of chunky, tender pieces of meat, each coated in thick sauce. The stew has small green herb pieces sprinkled on top, adding a touch of color. On the right side of the bowl, there are dark wooden chopsticks resting along the edge. A small white dish with a similar dark brown sauce sits nearby on a wooden table, which is covered by a white marbled texture. The scene includes a striped white and gray cloth underneath the bowl, giving a cozy and neat look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Does the bourbon taste strong in the dish?

Most of the alcohol cooks off during the slow cooking process, leaving behind a rich and subtle bourbon flavor that complements the savory sauce without being overpowering.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to be leaner and less tender than thighs. To keep them juicy, avoid overcooking and consider shortening the slow cook time when using breasts.