Why I Love This Crock Pot Honey Bourbon Chicken Recipe
Hello, I’m Jason Griffith, and if there’s one thing I’m always hunting for, it’s a dinner that feels like a weekend project but only requires weeknight effort. This Crock Pot Honey Bourbon Chicken is exactly that. It delivers on a massive scale of flavor with minimal fuss, making it my go-to when I want maximum comfort with zero stress.
This recipe takes the classic, sticky, savory-sweet flavor of a good bourbon chicken and translates it perfectly into the slow cooker. We’re talking tender chicken thighs practically bathing in a rich, velvety sauce that is impossible to resist. The bourbon doesn’t make it boozy; it just adds a gorgeous depth—a slight smoky, oaky complexity that elevates the simple honey and soy glaze. It’s the kind of meal that makes the whole house smell incredible and earns you instant, undeserved praise. Trust me, you need this in your rotation.
I love to pair this dish with a quick side, like a simple bowl of rice or a side salad. If you’re looking for other weeknight chicken winners, you might also enjoy my recipe for Easy Cheesy Chicken Sliders with Marinara Garlic Butter or the big-batch goodness of These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast.
🍗 Ingredients for Crock Pot Honey Bourbon Chicken
| Ingredient | Quantity | Notes |
| Boneless, Skinless Chicken Thighs | 1 1/2 lbs | Thighs stay moister than breasts in the slow cooker. |
| Bourbon | 1/4 cup | Use any bourbon you enjoy; the flavor will concentrate. |
| Honey | 1/4 cup | Essential for that sticky, sweet glaze. |
| Soy Sauce | 1/4 cup | Provides saltiness and deep umami flavor. |
| Ketchup | 2 tbsp | Adds tanginess and a bit of thickness to the sauce. |
| Apple Cider Vinegar | 1 tbsp | Balances the sweetness. |
| Garlic Powder | 1/2 tsp | Easy flavor; no need for fresh garlic here. |
| Onion Powder | 1/2 tsp | Essential seasoning. |
| Crushed Red Pepper Flakes | 1/4 tsp | Optional—use for a hint of heat. |
| Olive Oil | 1 tbsp | For browning the chicken before slow cooking. |
| Water | 1/4 cup | Used later to thin the sauce to the perfect consistency. |
| For Garnish | Sesame seeds, chopped green onions | Highly recommended for color and texture. |
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✨ Swaps and Notes
- Chicken: You can use boneless, skinless chicken breasts, but reduce the slow cook time to about 3–4 hours on low to prevent them from drying out.
- Bourbon Substitute: If you want to omit the alcohol, you can use apple juice, chicken broth, or even a small amount of dark molasses mixed with water for a similar depth, though the flavor will be different.
- Gluten-Free: Ensure you use a gluten-free soy sauce or tamari.
- Spice Level: Adjust the crushed red pepper flakes to your preference. For more heat, add 1/2 tsp.
📝 Step-by-Step Instructions
This recipe has two parts: The slow cook, and the quick finish on the stovetop to develop that iconic sticky glaze.
Part 1: The Slow Cook
- Prep the Sauce: In a medium bowl, whisk together the bourbon, honey, soy sauce, ketchup, apple cider vinegar, garlic powder, onion powder, and crushed red pepper flakes (if using). Set this beautiful concoction aside.
- Sear the Chicken (Optional but Recommended): This step adds a crucial layer of flavor. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 2–3 minutes per side until they are nicely browned. They don’t need to be cooked through—we are just building flavor.
- Slow Cook: Transfer the seared chicken thighs to your Crock Pot. Pour the prepared bourbon sauce evenly over the chicken.
- Cook: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. The chicken should be incredibly tender and easily shredded with a fork.
Part 2: The Glaze Finish
- Remove Chicken: Carefully remove the cooked chicken thighs from the slow cooker and set them aside on a cutting board.
- Reduce Sauce: Pour the remaining sauce from the slow cooker into the same large skillet you used earlier (or a clean one). Bring the sauce to a simmer over medium-high heat.
- Thicken: Add the 1/4 cup of water to the skillet. Continue to simmer for about 5–8 minutes, stirring occasionally, until the sauce has reduced and thickened into a lovely, syrupy glaze. It should easily coat the back of a spoon.
- Coat and Serve: Return the chicken to the skillet and toss gently to coat completely in the sticky, beautiful glaze. Cook for just 1–2 minutes until the chicken is heated through and dripping with sauce.
- Garnish: Serve immediately over rice, garnished generously with sesame seeds and chopped green onions.
👨🍳 Tips for Success
- Don’t Skip the Sear: While this is a “Crock Pot” recipe, the quick sear on the chicken thighs before they go in is a game-changer. It creates deep, complex flavor notes that you can’t get from just simmering.
- Finish on the Stovetop: The slow cooker is great for cooking chicken, but terrible for thickening a sauce. Reducing the sauce in a skillet is the secret to getting that classic, glossy, sticky glaze that defines good bourbon chicken. Don’t skip this part!
- Prep Ahead: You can mix the sauce ingredients together a day ahead and store them in the fridge, making this an even quicker morning assembly.
🍽️ Serving Suggestions and Pairings
This sticky, savory-sweet chicken is best served over something absorbent to catch all that luscious sauce.
- Rice: Classic white rice, brown rice, or even a flavorful Coconut Rice.
- Vegetables: Steamed broccoli, asparagus, or my favorite: a quick sauté of snap peas.
- Salad: A simple, crunchy, bright Asian Slaw with a vinaigrette dressing provides a great textural contrast.
For a comforting, carb-heavy pairing, consider making my Classic Spaghetti Recipe with Homemade Sauce and serving the chicken alongside a small portion of pasta. The sweet and savory chicken surprisingly works well next to the tangy tomato.
📊 Nutritional Information Per Serving
- Servings: 4 servings
- Kcal: Approximately 350 kcal per serving (This is an estimate based on the ingredients provided and can vary based on portion size and specific ingredient brands).
🧊 Storage and Leftover Tips
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently in a skillet over low heat, or microwave in 30-second intervals until warmed through. If the sauce has thickened too much in the fridge, add a tablespoon of water or chicken broth while reheating.
- Transforming Leftovers: Shred the remaining chicken and use it to fill tacos, or chop it finely and mix it into a quick fried rice. It also makes an amazing sandwich filling on a crusty roll!
💚 More Recipes You Will Love
If you’re a fan of comforting, flavorful, set-it-and-forget-it meals, try these other favorites:
- This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
- These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
🗣️ Final Thoughts
This Crock Pot Honey Bourbon Chicken is proof that the most complicated-tasting meals can be the easiest to make. That slow, gentle cook time melts the chicken into perfect submission, and that final sticky glaze is nothing short of magical. Give it a try this week!
I’d love to hear how you served it. Did you use thighs or breasts? Did you skip the sear (you shouldn’t have!)? Drop a comment below and let me know your favorite pairing! And don’t forget to follow us on social media for more foolproof recipes.
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