Crockpot Bourbon Chicken Perfection
This Crockpot Bourbon Chicken recipe is a weeknight winner, offering an easy, hands-off way to achieve an incredible sweet, tangy, and slightly boozy flavor. The slow cooking process ensures that the chicken is unbelievably tender and juicy, making it a perfect dump-and-go meal for busy evenings.
Equipment
- Crockpot (slow cooker)
- Large bowl
- Small bowl
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
- Spoon or spatula
- Serving spoon
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ cup soy sauce
- ½ cup bourbon
- ½ cup packed brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons ketchup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Cooked rice, for serving
- Chopped green onions, for garnish optional
- Sesame seeds, for garnish optional
Instructions
- Prepare the chicken: Cut the chicken breasts into 1-inch cubes.
- Combine sauce ingredients: In a large bowl, whisk together the soy sauce, bourbon, brown sugar, apple cider vinegar, honey, ketchup, sesame oil, minced garlic, ground ginger, and red pepper flakes (if using).
- Add chicken to the crockpot: Place the cubed chicken into the crockpot.
- Pour sauce over chicken: Pour the sauce mixture over the chicken, making sure that all the pieces are evenly coated.
- Cook on low: Cover the crockpot and cook on low for 4-6 hours, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
- Prepare cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth.
- Thicken the sauce: Pour the cornstarch slurry into the crockpot and stir gently to combine.
- Cook on high: Turn the crockpot to high and cook for an additional 15-30 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Serve and enjoy: Serve the Crockpot Bourbon Chicken over cooked rice. Garnish with chopped green onions and sesame seeds, if desired.
Notes
For the best flavor, use a good quality bourbon, but avoid the very bottom shelf. You can adjust the sweetness by reducing the brown sugar or adding more honey. To prevent dry chicken, check the internal temperature after 4 hours of cooking. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Consider adding vegetables like broccoli florets or bell peppers for a complete meal. For a gluten-free version, use tamari instead of soy sauce. You can also add pineapple chunks for a tropical twist.