I grew up with sticky, slightly sweet chicken falling apart on a fork — the kind of slow-cooked comfort food that made weeknights feel special. This crock pot bourbon chicken does exactly that: boneless thighs braised in a glossy bourbon-soy glaze until the meat is tender and the sauce is irresistible. It’s easy enough for a busy evening and impressive enough for guests.
Why you’ll love this dish
This recipe balances sweet, salty, and umami in a hands-off slow cooker meal. The bourbon adds a warm, caramel-like depth that pairs beautifully with brown sugar and soy sauce, while garlic and ginger keep it bright.
"Tastes like a takeout favorite but made in your slow cooker — perfect for busy nights and even better as leftovers."
Reasons to try it:
- Minimal prep and predictable results: toss, set, and forget.
- Budget-friendly: chicken thighs are economical and forgiving.
- Crowd-pleaser: kids and adults both love the sweet-savory glaze.
- Versatile: serves over rice, noodles, or cauliflower rice for a lighter option.
If you want full-on comfort for soup night, this slow-cooked chicken shares the cozy vibe of a classic Grandma’s Chicken Soup, but with an Asian-inspired twist.
The cooking process explained
Before you open the slow cooker, here’s what happens: the bourbon, soy, and brown sugar meld into a sticky base while ginger and garlic infuse the chicken. Low and slow yields shreddable, fall-apart thighs; high heat shortens the time but gives slightly firmer meat. If you prefer a restaurant-thick sauce, finish with a cornstarch slurry to get that glossy coating.
Quick overview:
- Combine sauce ingredients and chicken.
- Cook on low (4–5 hours) or high (2–3 hours).
- Thicken with cornstarch if desired.
- Serve over rice or noodles; garnish.
What you’ll need
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup bourbon
- 1/2 cup soy sauce (use low-sodium if preferred)
- 1/4 cup brown sugar (packed)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (optional, for thickening)
- 2 green onions, sliced (for garnish)
Ingredient notes and substitutions:
- Chicken: thighs stay juicy; breasts work but can dry out. For a different protein idea, consider heftier cured options or swaps — for inspiration see beef salami variations.
- Bourbon: use a mid-priced bottle you’d drink. If you avoid alcohol, substitute chicken broth + 1 tablespoon apple juice + 1/4 teaspoon vanilla (or a non-alcoholic bourbon flavoring).
- Soy sauce: tamari for gluten-free.
- Brown sugar: coconut sugar or honey (adjust amount to taste).
Step-by-step instructions
- Place chicken thighs in the slow cooker in a single layer or slightly overlapped.
- In a bowl, whisk together bourbon, soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil.
- Pour the mixture over the chicken and stir once to evenly coat.
- Cover and cook:
- Low: 4–5 hours, until the chicken is tender and reaches 165°F (74°C).
- High: 2–3 hours, until cooked through.
- For a thicker sauce: about 30 minutes before serving, mix 1 tablespoon cornstarch with 1–2 tablespoons cold water to make a slurry. Stir into the slow cooker and switch to high (or uncover and let simmer) for 20–30 minutes until thickened.
- Taste and adjust seasoning (a pinch of salt or extra soy for saltiness, a teaspoon of brown sugar for sweetness). Garnish with sliced green onions and serve.
Pro tip: if you like extra caramelization, remove the cooked thighs, reduce the sauce on the stovetop to concentrate, then toss the chicken back in.
Best ways to enjoy it
Serve over:
- Steamed jasmine or brown rice for classic comfort.
- Egg noodles or lo mein for a takeout-style bowl.
- Cauliflower rice or a bed of sautéed greens to cut carbs.
Plating and pairing ideas:
- Sprinkle sesame seeds and sliced red chilies for color and heat.
- Add quick-pickled cucumbers or shredded cabbage for crunch and brightness.
- For an unexpected brunch twist, pair with light savory pancakes — try serving alongside fluffy flapjacks for a fun sweet-and-savory board.
Storage and reheating tips
- Cool to room temperature and refrigerate in an airtight container within 2 hours.
- Refrigerated: 3–4 days.
- Freezer: up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheat on the stovetop over low heat until bubbling and internal temperature reaches 165°F (74°C). Microwave in a covered dish, stirring halfway through, and check temperature.
- If sauce thickens too much after refrigeration, stir in a splash of water or stock and gently reheat.
Helpful cooking tips
- Searing optional: quickly sear thighs in a hot pan for 1–2 minutes per side before slow cooking for deeper color and flavor, but it’s not necessary.
- Control booze flavor: for milder bourbon notes, use 1/4 cup bourbon + 1/4 cup chicken stock.
- Ginger and garlic: fresh is best. Powdered forms work but reduce quantity (1/2 teaspoon ginger powder).
- Don’t overcrowd: arrange thighs so sauce can circulate; for a very full slow cooker, increase sauce ingredient amounts by 25%.
- Thickening alternatives: reduce sauce on stovetop or whisk in a tablespoon of arrowroot for a glossy finish.
Creative twists
- Honey-bourbon: swap brown sugar for 1/3 cup honey for a brighter finish (see a similar take on honey-bourbon recipes for inspiration).
- Spicy kick: add 1–2 teaspoons Sriracha or a diced jalapeño to the sauce.
- Citrus lift: finish with a squeeze of orange or lime for freshness.
- Gluten-free: use tamari or coconut aminos instead of soy.
- Vegetarian adaptation: try firm tofu or seitan; press tofu first and reduce cooking time — for dessert pairing ideas, a warm crookie is a fun end to the meal: crookie tips.
Common questions
Q: How long does it take from start to table?
A: Active prep is about 10–15 minutes. Cook time is 2–3 hours on high or 4–5 hours on low.
Q: Does the bourbon cook off? Is it safe for kids?
A: Slow cooking reduces alcohol but doesn’t eliminate it completely. If serving children or avoiding alcohol, use the alcohol-free substitution (chicken stock + apple juice + vanilla) listed above.
Q: Can I use chicken breasts instead?
A: Yes, but breasts can dry out in the slow cooker if left too long. Cook until just done (about 2–3 hours on low) and check internal temperature to avoid overcooking.
Q: How do I make the sauce thicker?
A: Use a cornstarch slurry (1 tablespoon cornstarch + cold water) added 30 minutes before serving, or remove the sauce and reduce it on the stovetop until glossy.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and extend the cook time slightly if the pot is very full. Ensure the internal temperature reaches 165°F (74°C).
Conclusion
If you want a trusted slow-cooker favorite with big flavor and minimal fuss, this bourbon chicken delivers. For another slow-cooker bourbon-style take, check this Crockpot Bourbon Chicken | The Recipe Critic, or explore a honey-forward twist at Crock Pot Honey Bourbon Chicken.
Crock Pot Bourbon Chicken
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs Thighs stay juicy; breasts work but can dry out.
- 1/2 cup bourbon Use a mid-priced bottle you'd drink or substitute with alcohol-free option.
- 1/2 cup soy sauce Use low-sodium if preferred or tamari for gluten-free.
- 1/4 cup brown sugar Can substitute with coconut sugar or honey.
- 2 cloves garlic, minced Fresh is best, but powdered can work in a reduced amount.
- 1 tablespoon fresh ginger, minced Fresh is preferred; use 1/2 teaspoon ginger powder if using powdered.
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (optional) For thickening the sauce.
- 2 green onions sliced For garnish.
Instructions
Preparation
- Place chicken thighs in the slow cooker in a single layer or slightly overlapped.
- In a bowl, whisk together bourbon, soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil.
- Pour the mixture over the chicken and stir once to evenly coat.
Cooking
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and reaches 165°F (74°C).
- For a thicker sauce, about 30 minutes before serving, mix 1 tablespoon cornstarch with 1-2 tablespoons cold water to make a slurry. Stir into the slow cooker and switch to high (or uncover and let simmer) for 20-30 minutes until thickened.
Serving
- Taste and adjust seasoning with a pinch of salt or extra soy for saltiness, or a teaspoon of brown sugar for sweetness.
- Garnish with sliced green onions and serve over rice or noodles.