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Delicious Bourbon Chicken glistening with a savory sauce, ready to be served as a featured meal.

Easy Crock Pot Bourbon Chicken

This easy crock pot bourbon chicken recipe delivers a sweet and savory flavor explosion with minimal effort. Perfect for busy weeknights, simply toss the ingredients into your slow cooker and enjoy a delicious, restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup bourbon
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced or grated
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Cooked rice, for serving
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Equipment

  • Slow cooker
  • Large bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Spoon
  • Serving dish

Method
 

  1. Cut the chicken thighs into bite-sized pieces.
  2. In a large bowl, whisk together the bourbon, soy sauce, brown sugar, apple cider vinegar, honey, minced garlic, ginger, and red pepper flakes (if using). Ensure the brown sugar is fully dissolved.
  3. Place the chicken pieces in your slow cooker.
  4. Pour the sauce over the chicken, ensuring everything is evenly coated.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and very tender.
  6. In the last 30 minutes of cooking, whisk together cornstarch and cold water to create a slurry.
  7. Pour the slurry into the slow cooker and stir well.
  8. Cover and continue cooking until the sauce has thickened to your desired consistency.
  9. Serve over rice, with a sprinkle of sesame seeds and chopped green onions.

Notes

Don't overcook the chicken, adjust sweetness to your preference. For a spicier kick, add more red pepper flakes or hot sauce. You can broil the chicken for extra glaze. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. To prevent drying when reheating, add a splash of water or chicken broth.