Crock Pot Bourbon Chicken Easy
This Crock Pot Bourbon Chicken recipe delivers tender, juicy chicken in a rich, sweet, and tangy bourbon sauce. It's incredibly easy to make, requiring minimal effort for a restaurant-quality meal, perfect for a weeknight dinner.
Equipment
- Slow Cooker (Crock-Pot)
- Medium bowl
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Fork
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup bourbon
- ½ cup soy sauce
- ½ cup packed brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes optional
- 2 green onions, thinly sliced
- Sesame seeds
- 1 tablespoon cornstarch for thickening
- 2 tablespoons cold water for thickening
Instructions
- Cut the chicken thighs into 1-inch pieces.
- In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, apple cider vinegar, sesame oil, cornstarch, ginger, garlic powder, and red pepper flakes (if using). Ensure the cornstarch is fully dissolved.
- Place the chicken pieces in the slow cooker.
- Pour the bourbon sauce over the chicken, ensuring all pieces are evenly coated.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is very tender.
- If the sauce is too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry.
- Stir the slurry into the slow cooker, increase the heat to high, and cook for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
- Serve the Crock Pot Bourbon Chicken over rice or noodles.
- Garnish with sliced green onions and sesame seeds.
Notes
For an alcohol-free version, substitute bourbon with chicken broth. Adjust sweetness by modifying the amount of brown sugar. For extra heat, add more red pepper flakes or cayenne pepper. If sauce doesn't thicken enough, mix more cornstarch with water and add gradually. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for 2-3 months. Thaw before reheating. Add pineapple chunks, bell peppers, onions, or mushrooms for variations. Substitute some brown sugar with honey for different sweetness.