Introduction
Imagine tender chicken simmering in a sticky-sweet sauce that’s tangy, bold, and just a little spicy—that’s Crockpot Bourbon Chicken. This takeout-style favorite gets a home-cooked makeover using simple pantry ingredients and a slow cooker. No searing, no standing over a stove—just set it and let the magic happen.
Whether you’re feeding your family or meal-prepping for the week, this recipe is low effort, high reward.
Why I Love This Recipe
This dish hits all the right flavor notes: sweet from brown sugar, tangy from vinegar and ketchup, umami from soy sauce, and a warm, mellow note from the bourbon. It’s:
- A true dump-and-go slow cooker recipe
- Ideal for weeknight dinners or meal prep
- Versatile enough to serve with rice, noodles, or veggies
- And yes—it’s kid-friendly if you cook off the alcohol
Bonus: Your kitchen will smell amazing.
Ingredients
- 1½ lbs boneless, skinless chicken thighs
- ½ cup bourbon (or apple juice/chicken broth as substitute)
- ½ cup soy sauce
- ¼ cup ketchup
- ¼ cup apple cider vinegar
- ½ cup brown sugar
- 1 tsp minced garlic
- 1 tsp grated ginger
- ½ tsp crushed red pepper flakes (optional, for heat)
- 2 tbsp cornstarch
- 2 tbsp water
- Cooked white rice, for serving
- Green onions, sliced, for garnish
Substitutions & Notes
- No bourbon? Apple juice or chicken broth makes a great non-alcoholic swap.
- Sugar swap: Use honey or maple syrup for a different sweetness.
- Add veggies: Stir in steamed broccoli, bell peppers, or snap peas at the end.
- Rice options: Serve over brown rice, quinoa, or cauliflower rice.
Instructions
1. Prep the Crockpot
Place chicken thighs directly in the crockpot.
2. Make the Sauce
In a bowl, whisk together bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, garlic, ginger, and red pepper flakes.
3. Cook It Low & Slow
Pour sauce over chicken. Cover and cook:
- Low for 6–8 hours
- High for 4–6 hours
Until the chicken is tender and fully cooked.
4. Shred the Chicken
Remove chicken and shred it with two forks.
5. Thicken the Sauce
Whisk cornstarch and water in a small bowl. Stir into the sauce. Turn crockpot to high and cook uncovered for 15–20 minutes until thickened.
6. Return & Coat
Add shredded chicken back to the crockpot. Stir to coat well in the glossy sauce.
7. Serve & Garnish
Serve hot over rice. Garnish with sliced green onions.
Tips for Success
- Use thighs for juicier results—they hold up better in the slow cooker than breasts.
- Don’t skip the cornstarch slurry—it gives you that mall-style sticky glaze.
- Cook on low for best texture if you have time.
- Make extra—this dish freezes beautifully for future quick meals.
Serving Suggestions & Pairings
Serve Crockpot Bourbon Chicken with:
- Steamed broccoli or sautéed bok choy
- Fried rice or sheet pan quesadillas for a fun twist
- Roasted veggies like Brussels sprouts or carrots
- A Southern fusion plate with Cajun chicken sausage gumbo
- Or alongside easy turkey wings for a big Sunday feast
Storage & Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely and freeze in zip-top bags for up to 3 months.
- Reheat: Warm gently on the stove or in the microwave with a splash of water or broth.
More Recipes You’ll Love
Craving more hearty mains and slow-cooked flavor? Check these out:
- Cajun Chicken Sausage Gumbo – spicy, rich, and perfect for a cozy dinner
- Tomato Skillet with Okra and Sausage – bold Southern flavors in one skillet
- Dorito Casserole – cheesy and family-approved
- Sheet Pan Quesadillas – perfect for feeding a crew
Final Thoughts
Crockpot Bourbon Chicken delivers big flavor with minimal effort—exactly what weeknight dinners should be. With its sweet, sticky sauce and melt-in-your-mouth texture, this recipe will become a regular in your rotation.
Try it, tag @ChefManiac, and let us know your favorite way to serve it!
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