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Crock Pot Bourbon Chicken

Crock Pot bourbon chicken that simmers in a slow cooker until the chicken is tender and the sauce turns glossy and thick. Made with bourbon, soy sauce, brown sugar, garlic, ginger, and a quick cornstarch thickener for a mahogany finish.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb boneless skinless chicken thighs Cut into bite-sized pieces
  • 0.333 cup bourbon
  • 0.333 cup soy sauce
  • 0.25 cup brown sugar Packed
  • 2 tbsp ketchup
  • 2 tbsp apple cider vinegar
  • 3 garlic Minced
  • 1 tsp fresh ginger Grated
  • 0.25 tsp red pepper flakes
Thickening and garnish
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 sesame seeds For garnish
  • 1 green onions For garnish
Serving
  • 1 cooked white rice For serving

Equipment

  • 1 Dutch oven

Method
 

Layer and mix
  1. Place chicken pieces in the slow cooker.
  2. Whisk together bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes until smooth.
  3. Pour the sauce over the chicken, making sure the pieces are well coated.
Slow cook
  1. Cook on low for 4–5 hours (or high for 2–3 hours) until the chicken is cooked through, with visible bubbling around the edges.
Thicken and finish
  1. Whisk cornstarch and cold water together, then stir into the slow cooker.
  2. Cook on high for 15–20 minutes at a steady simmer until the sauce thickens and turns glossy.
Serve
  1. Serve over cooked white rice and garnish with sesame seeds and green onions.

Notes

For best flavor, brown sugar should be packed so the sauce turns mahogany and clings to the chicken. Refrigerate leftovers in a sealed container up to 3–4 days; reheat gently on the stovetop or microwave with a splash of water if needed. Freezing is yes—freeze up to 2 months, then thaw and reheat, adding a little water to loosen the sauce. For a lighter option, use low-sodium soy sauce and reduce brown sugar to 3 tbsp while keeping the cornstarch amount the same.