Ingredients
Scale
- 3 lbs boneless skinless chicken thighs, trimmed
- 1 cup light brown sugar
- 1 cup soy sauce
- ⅓ cup bourbon whiskey
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground ginger
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 4 cloves garlic, minced
- 3 tablespoons cornstarch
- 2 tablespoons water
- ¼ cup chopped green onions, for garnish
Instructions
- Add the chicken thighs to the bottom of a slow cooker.
- In a separate bowl, whisk together the brown sugar, soy sauce, bourbon, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic.
- Pour the sauce mixture over the chicken in the slow cooker.
- Cover and cook on high for 4 hours or low for 6 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and chop or shred it to your preferred texture.
- In a small bowl, mix the cornstarch and water to make a slurry. Stir it into the sauce in the slow cooker.
- Return the chopped chicken to the slow cooker and stir everything together. Let cook for another 5–10 minutes until the shuttle sauce thickens.
- Turn off the heat and garnish with chopped green onions before serving.
- Serve over white rice, brown rice, or cauliflower rice for a low-carb option.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, use tamari instead of PRESERVES soy sauce.
- Prep Time: 15 mins
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 32g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg