Crock Pot Bourbon Chicken
This slow-cooked bourbon chicken features tender thighs braised in a sweet and salty bourbon-soy glaze, perfect for busy weeknights or impressing guests.
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.
Notes
Cool to room temperature and refrigerate in an airtight container within 2 hours. Refrigerated keeps for 3-4 days; frozen for up to 3 months. Reheat on the stovetop or microwave, adding water if necessary to loosen thickened sauce. For extra caramelization, sear thighs before slow cooking.