Crockpot Bourbon Chicken
Hey Friend, Let Me Tell You About This Crockpot Bourbon Chicken
If there’s a meal that practically saved my sanity on hectic school nights, it’s this Crockpot Bourbon Chicken. I think I first stumbled onto the idea after a disastrous attempt at some stir fry that ended with a smoking pan and a cranky smoke alarm (never again). Since then, I’ve tweaked, swapped, and yes, mildly panicked over whether it needed more sauce, but honestly—this recipe is so forgiving, you could probably make it during a blackout. Also, isn’t there something about coming home to a house that smells like happiness and coziness in one?
Why You’ll Love This Bourbon Chicken (No Lies Here)
I make this when we’re running in six directions and I still want to feel like a dinner hero. My family goes absolutely bonkers for it (my son tried to eat it cold once; don’t recommend). It’s great because the slow cooker does almost all the heavy lifting and I can ignore it while pretending to help with math homework (fractions still baffle me, honestly).
Plus, I’m just going to say it: the sauce is so good, I have to guard it from my spouse who insists on “taste testing” a bit too often. Warning: the sweet-smoky thing gets everyone.
Here’s What You’ll Need (Substitutions Included Because Life)
- 2 lbs boneless, skinless chicken thighs (I sometimes use breasts if that’s what I dig out of the freezer, but thighs stay juicier)
- 1/2 cup low-sodium soy sauce (My grandma insists on Kikkoman, but whatever’s in the pantry usually does the trick)
- 1/4 cup bourbon (Don’t stress over the brand—though I tried apple bourbon once for fun and it was… different. In a good way?)
- 1/4 cup brown sugar (I’ve used honey in a pinch, but the flavor’s a bit richer with brown sugar)
- 1/2 cup ketchup
- 3 cloves garlic, minced (If you accidentally double it, no one’s complaining, trust me)
- 1 tsp ground ginger
- 1 tbsp apple cider vinegar
- 1/4 tsp red pepper flakes (Totally optional, but in my house, you gotta live a little)
- 2 tbsp cornstarch + 2 tbsp water (Or just use flour if that’s what you’ve got)
- Scallions & sesame seeds for sprinkling on top (not mandatory, but it looks fancy)
How to Make It (With Some of My Usual Tangents)
- Toss the chicken in the slow cooker. Try to get it in a single-ish layer, but this is not the end of the world if you don’t.
- Whisk together the soy sauce, bourbon, brown sugar, ketchup, garlic, ginger, vinegar, and red pepper flakes. I do this right in a big measuring cup. Less to wash afterward.
- Pour sauce over chicken. (This is where I stop and wonder if I forgot something. I usually haven’t. But if you do, toss it in later; it’ll sort itself out.)
- Cook on low 5–6 hours or high 3–3.5 hours. Walk away, do literally anything else, or binge that show you pretended not to start without your partner. I won’t tell!
- Shred the chicken in the crockpot. Two forks do the trick, but if you get lazy, rough chunks are fine. (This is where I sneak a bite. Quality control, obviously.)
- Mix the cornstarch and water, add it to the sauce-chicken mix. Stir around. It’ll look wonky at first — don’t worry, it thickens up as it simmers for another 15-20 minutes.
- Sprinkle with scallions and sesame seeds if you’re feeling festive. Or not. Up to you!
Notes (Because I’ve Messed This Up So You Don’t Have To)
- If you cook it too long, it can get a bit stringy. Actually, I find it works way better on low (not that high hasn’t saved my skin a few times).
- Once, I mixed up vinegar and lemon juice—totally edible but definitely not the same.
- The sauce is pretty forgiving, so I sometimes throw in a splash more bourbon if I’m feeling bold. Or, accidentally. Both work.
Mixing It Up (And When My Gambles Didn’t Pay Off)
I’ve swapped chicken thighs for drumsticks (messier, but tasty), and once tried adding pineapple—tasted like vacation, but the kids gave me the stink-eye. Also, one time I tried a splash of maple syrup instead of brown sugar, but it ended up a bit too much like breakfast for dinner (not in a good way!).
What If I Don’t Have a Crockpot? (Don’t Panic)
I’m pretty attached to my slow cooker for this, but you could totally use a Dutch oven on low in your oven (about 150C/300F). Just keep an eye on it so it doesn’t dry out. Or use an Instant Pot if you’re feeling fancy; just maybe cut the cooking time by, oh, a lot?
Keeping It Fresh… If You Somehow Have Leftovers
This keeps in the fridge up to 3 or 4 days in a sealed container, but honestly, in my house, it never lasts more than a day! You can also freeze it, sauce and all; just defrost in the fridge overnight. It actually tastes even better the next day (probably ’cause everything gets all cozy together).
How I Serve It (Not That Anyone Waits for Suggestions)
I slide it over a big bed of fluffy white rice—sometimes jasmine rice if I’m being “extra.” My cousin Ruth swears by mashed potatoes as a base, which honestly is a little weird but not bad? Occasionally I’ll just stuff it straight into a toasted roll, kinda like a grown-up sloppy joe, and eat it standing at the counter.
Pro Tips — AKA Times I Messed Up
- Don’t overdo the cornstarch or the sauce gets gluey. I once just dumped it in right out of the box and regretted it for days—stick with the slurry method.
- You can skip browning the chicken first—actually, I find it works better if you don’t sear, keeps everything tender. (Ignore what some TV chefs say.)
- Always taste before serving! I once forgot and ended up serving something barely salty enough to pass as soup. Oops.
FAQ — What People Actually Ask Me (Sometimes More Than Once!)
- Does it taste super boozy? Nah, the bourbon just adds depth; most of the alcohol cooks off. My kids eat it and don’t notice.
- Can I use whiskey instead of bourbon? Mate, I did it once out of desperation. It works, but bourbon is smoother (to me, anyway).
- What’s the best side? Rice or even noodles. Or bread if you’re in the mood to mop up sauce. (I’ve never seen leftovers go to waste… not once!)
- Is it really spicy? Only if you want it. I sometimes double the red pepper for a kick, but you could skip it, too.
- Can I prep it the night before? Yes! (And sometimes I do when I’m feeling organized for once.) Just store the sauce & chicken separately till you’re ready to cook.
- How can I make it gluten-free? Use tamari instead of soy sauce and check your ketchup/other sauces—easy!
- What happens if I forget the cornstarch? You’ll still have awesome chicken, just thinner sauce (which is totally fine, actually).
If you read this whole thing—wow, you deserve a plate already. Go on, the crockpot’s not going to fill itself!
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup bourbon whiskey
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/3 cup ketchup
- 1 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
Instructions
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1Place the chicken thighs in the bottom of the crockpot.
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2In a medium bowl, whisk together bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, and crushed red pepper flakes.
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3Pour the sauce mixture over the chicken in the crockpot, ensuring all pieces are coated.
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4Cover and cook on low for 5 hours, or until chicken is tender and cooked through.
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5Remove the chicken and shred or chop as desired. Mix cornstarch and water in a small bowl, then stir into the crockpot sauce. Return chicken to the crockpot and cook for an additional 10-15 minutes, or until the sauce thickens.
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6Serve the bourbon chicken over rice, garnished with sliced green onions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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