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Crock Pot Bourbon Chicken is a family favorite dinner with tender chicken thighs and a delicious bourbon sauce simmered to perfection in the slow cooker.
Why You’ll Love This Crock Pot Bourbon Chicken Recipe
- Tender Chicken: This recipe uses chicken thighs that you’ll shred after they have cooked. The chicken is so fork tender and slow cooked to perfection as it marinates in the bourbon sauce.
- Dump-and-Go Dinner: You can choose to put this in the Crock Pot in the morning and let it simmer all day on low, or you can cook it quicker by putting the setting on high. If you’d like to get this going say, before you head to work for the day, you can mix up the sauce the night before and keep it in the fridge until you’re ready for it.
- Family Favorite: I’ve never know anyone that doesn’t love this crockpot bourbon chicken recipe. It’s the best of both worlds when preparing dinner. Incredibly simple to make by just dumping the ingredients in the crockpot and you get a sweet and savory chicken recipe everyone loves.
Ingredients You Need:
Just a handful of ingredients and a few simple steps to make this delicious chicken dinner that’s even better than what you get from any Chinese restaurant.
- Chicken – you need boneless, skinless chicken thighs.
- Bourbon – this adds a wonderful flavor to the sauce.
- Brown Sugar – this adds the sweetness to the sauce.
- Soy Sauce – I always prefer to use low-sodium soy sauce, but regular is fine.
- Garlic – You will need minced garlic.
- Cornstarch Slurry – Corn starch and water are mixed to thicken the sauce.
- Salt and Pepper
- Sliced Green Onions – totally optional for garnish.
How To Make Crock Pot Bourbon Chicken
This recipe is so easy using a slow cooker. If you prefer to use chicken breasts and do not have a crock pot, try our stove top bourbon chicken recipe.
- Season chicken with salt and pepper.
- Place the thighs in the bottom of the crockpot in a single layer.
- In a separate bowl, mix the sauce ingredients and pour the mixture over the chicken.
- Cook on low for 4 hours.
- Once cooked, remove the chicken to a separate dish.
- Pour the sauce from the crockpot into a medium saucepan and bring to boil.
- Combine the cornstarch and water in a small bowl and stir into the sauce until it thickens.
- Place chicken and sauce back to the slow cooker and separate chicken into chunks using a fork.
- Serving over or with rice for a yummy meal!
Tips & Tricks
- Chicken – Chicken breasts could be used, but it may be a challenge for them to not dry out. Thighs are less expensive and are flavorful and juicy.
- Bourbon – You can omit the bourbon if you prefer. Good substitutions are whisky or apple juice.
- Bourbon Chicken Sauce – Instead of thickening the sauce in a separate pan, you can just remove the chicken from the crockpot and make the sauce in there. I found it much faster to just use a separate saucepan.
- Add-ins – Feel free to add in any vegetables that you love to this recipe. Chopped up broccoli is a great choice!
Serving and Storage:
- Serving: You can serve this on a bed of white rice, brown rice, cauliflower rice or couscous.
- Storing: Store any leftovers in the refrigerator for up to 3 days in an airtight container.
Other Slow Cooker Chicken Recipes
- Slow Cooker Butter Chicken
- Apricot Chicken
- Crockpot Marry Me Chicken
- Slow Cooker Ranch Chicken Tacos
- Firecracker Chicken
- Crock Pot Cajun Chicken Alfredo Pasta
Crock Pot Bourbon Chicken
Slow Cooker Bourbon Chicken is a great dinner recipe. The homemade sauce with honey, bourbon and brown sugar brings it all together.
Servings: 4
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/3 cup bourbon
- 3/4 cup brown sugar
- 3/4 cup soy sauce
- 2 teaspoons minced garlic
- 3 Tablespoons corn starch
- 4 Tablespoons water
- salt and pepper
- sliced green onions for garnish optional
Instructions
- Remove chicken thighs from the package and pat dry with paper towels. Sprinkle a little salt and pepper on both sides of the thighs. Place the thighs in the bottom of the crock pot in a single layer.
- In a separate bowl, add the bourbon, brown sugar, soy sauce and garlic and whisk until the brown sugar is mostly dissolved. Pour this mixture over the top of the chicken.
- Place lid on the crockpot and turn it on low for approximately 4 hours or until the chicken is fork tender.
- Once cooked, remove the chicken to a separate plate.
- Pour the juices and sauce from the crock pot into a medium saucepan. Bring to a boil over medium heat.
- In a separate small bowl, combine the cornstarch and water and mix well. Pour this mixture into the saucepan and whisk until combined and it starts to thicken. Turn the heat down to simmer and allow to reduce further into a thick sauce.
- Add the chicken and sauce back to the crock pot and slightly shred the chicken into large chunks.
- Serve over or with rice.
Last Step:
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Nutrition
Serving: 4g | Calories: 524kcal | Carbohydrates: 46g | Protein: 48g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 2411mg | Potassium: 709mg | Fiber: 0.4g | Sugar: 41g | Vitamin A: 55IU | Vitamin C: 0.5mg | Calcium: 67mg | Iron: 3mg
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