Pin it
Whip up this simple Crock Pot Bourbon Chicken when you're after that takeout vibe but tastier. The chicken turns super soft in a sweet gingery sauce. Scoop it over rice, pile on steamed broccoli, or stuff it inside rolls for sandwiches.
Reasons You'll Love This
Super handy for hectic days—just toss it all in before heading out. It comes out really juicy and bursting with flavor. The sauce hits that sweet spot like takeout, but you'll know exactly what's in it. Chicken thighs keep everything moist. Kids love that sweet touch, and adults appreciate how laid-back it is.
Ingredients Needed
- Soy Sauce: Use half a cup
- Bourbon: Pour in a fourth cup or skip if you want
- Ketchup: Quarter cup does the trick
- Brown Sugar: Same amount as ketchup
- Apple Vinegar: Two spoonfuls
- Apple Juice: You'll need one cup
- Honey: A fourth cup
- Cornstarch: Just two spoons for thickening
- Salt and Pepper: Go by taste
- Garlic: Four chopped cloves
- Green Onions: One bunch, chop them up
- Fresh Ginger: A fat piece, grated
- Red Pepper: Toss in a pinch of flakes
- Water: For mixing with cornstarch
- Chicken Thighs: Three pounds, no skin or bones
Pin it
Effortless Crock Pot Bourbon Chicken
- Plate it up:
- Spoon it over hot rice and toss more green onion on if you like.
- All done:
- Drop those chopped green onions in, stir everything together, and let it all blend in the hot sauce.
- Thicken your sauce:
- Stir cornstarch with cold water, mix into the bubbling sauce, and wait around ten minutes for it to get nice and thick.
- Chop up the chicken:
- Pull your chicken out, chop into chunky pieces, and keep it covered so it stays hot.
- Let it do its thing:
- Lid on the slow cooker, leave it cooking low for six to seven hours or high about three hours. The meat should shred easily.
- Get the chicken in:
- Put chicken thighs in the crock pot, then pour sauce all over so every bit gets some love.
- Spice it up:
- Sprinkle in garlic, that fresh ginger, and red pepper flakes. Give it a decent mix to keep it smooth.
- Sauce comes together:
- Pour apple juice, ketchup, honey, brown sugar, vinegar, bourbon, soy sauce all in a bowl. Mix until it's all blended.
How It Originated
Legend says this dish popped up first on Bourbon Street in New Orleans. It started with a Chinese chef who mixed up bourbon and sweet sauce. You see it in mall food courts now, but it's way better when you make it at home.
What Makes This Awesome
No hassle, tastes pretty special. The chicken gets so soft it just falls apart. Sweet and sticky sauce is perfect on top of rice. You can toss it together before work and it’s done by dinner. Even picky folks will eat it up.
Tweaking for Best Results
Low and slow cooking builds big flavors. Let it simmer, don’t lift the lid too much or you lose heat. Want your sauce thick? Add in more cornstarch and water. If it's too thick, a little hot water fixes it. Bump up the heat with extra pepper flakes if that’s your style.
Choosing the Best Stuff
Grab chicken thighs—they’re juicier than breasts. Fresh ginger is way better than dry. Regular soy sauce is perfect, skip the light one. No bourbon? Extra apple juice works fine. Try to use real garlic instead of the stuff in a jar.
Pin it
Helpful Tricks
Stir that sauce well before it goes in the pot so you don’t get lumps. Cut up your chicken the same size for even cooking. Keep the lid on the whole time. Check at six hours—if it shreds, it's ready. Sauce actually tastes even better tomorrow. Pop leftovers in the fridge for up to three days.
Frequently Asked Questions
- → Can I use chicken breasts?
Sure, but keep an eye on them! Breasts cook faster than thighs and might dry out. Check after about 4 hours on low. For juicier results: cut breasts into larger pieces (about 2 inches), flip them halfway through cooking, or add some extra sauce. Want guaranteed results? Mix breast and thigh meat. You can use tenders too, but they'll need less time. Just make sure the internal temp hits 165°!
- → No bourbon - what else works?
Apple juice’s a great swap—it’s family-friendly and adds sweetness. Chicken broth with a hint of vanilla can give a nice twist. Want bourbon flavor but no booze? A couple drops of bourbon extract does the trick. Maple syrup or even cola can substitute too—taste before adding extra sugar since some swaps are sweet on their own. Use the same amount you would for bourbon, and adjust as needed.
- → Sauce too thin?
No problem! Stir together 1 tablespoon cornstarch with 2 tablespoons cold water, then mix it into the sauce while it’s hot. If you want it thicker, just repeat the trick. Some people leave the lid off in the last hour to help it thicken naturally. You can also add a spoonful of honey for a stickier texture. Remember, it’ll thicken up more when it cools. If it’s too thick, pour in a little chicken broth to loosen it up. The sauce should coat a spoon smoothly.
- → Need gluten-free soy sauce?
Tamari’s the go-to option—it has the same flavor without the wheat. Coconut aminos work too, though they’re sweeter, so reduce the sugar in your sauce. You can also find gluten-free soy sauce like Kikkoman’s in many stores. Double-check labels to make sure there’s no hidden gluten. Also, check your bourbon’s label if cooking for someone with gluten sensitivity, as some brands sneak in gluten. Want lower sodium? Many brands offer reduced-salt versions, too.
- → How do I make it spicy?
Tons of easy ways to kick up the heat! Sprinkle in 1/2 a teaspoon of red pepper flakes, or add a squeeze of Sriracha for a garlicky spice boost. Fresh ginger and a little extra black pepper can add warmth too. For serious heat, dice up a chili or mix in a spoon of Asian chili paste like sambal. Add spice early so it melds as it cooks, and serve hot sauce on the side so everyone can adjust their level of heat to their liking.
Conclusion
Love this? Next time, make something similar like teriyaki chicken or honey garlic chicken in your slow cooker. Both take the same easy steps but give you different flavors.