I stumbled upon this magical recipe during one particularly chaotic week when takeout menus were looking way too tempting. The moment that sweet, bourbon-kissed aroma filled our house, I knew I’d struck gold. Now it’s our go-to “I need something foolproof and delicious” dinner that somehow makes me look like I’ve got my life together (even when I totally don’t). The best part? It’s basically dump-and-go easy, letting the slow cooker do all the work while I pretend to be a domestic goddess.
Table of Contents
Table of Contents
Why You’ll Love This Crock Pot Bourbon Chicken
This recipe has become my weeknight superhero for so many reasons:
- Set-it-and-forget-it easy – Just toss everything in the crock pot and let the magic happen while you tackle life
- That irresistible sweet-savory sauce – The bourbon caramelizes with the brown sugar to create something ridiculously good
- Foolproof for busy nights – Comes out perfect even when I forget about it for an extra hour (we’ve all been there!)
- Better than takeout – My kids actually cheer when they smell it cooking – that’s how you know it’s a winner
Trust me, this dish will make you look forward to coming home all day.
Ingredients for Crock Pot Bourbon Chicken
Okay, let’s gather our flavor makers! Here’s everything you’ll need for that magical bourbon chicken transformation:
- 1 pound boneless, skinless chicken thighs – Cut into bite-sized pieces (trust me, thighs stay juicier than breasts)
- 1/2 cup soy sauce – The salty backbone of our sauce
- 1/2 cup packed brown sugar – Pack it tight for that caramel goodness
- 1/4 cup bourbon – Your favorite brand works great (or apple juice if you’re skipping the booze)
- 1 tablespoon ketchup – My secret tang booster
- 1 tablespoon apple cider vinegar – Just enough zing to balance the sweet
- 1 teaspoon garlic powder – Because fresh would burn overnight
- 1 teaspoon ground ginger – Warming spice magic
- 1/2 teaspoon red pepper flakes – Optional, but so good if you like heat
- 2 tablespoons cornstarch + 2 tablespoons water – Our sauce-thickening superhero team
- 2 green onions – Sliced thin for that fresh pop on top
- Cooked rice – For soaking up every last drop of sauce
See? Nothing fancy – just pantry staples coming together for something incredible!
How to Make Crock Pot Bourbon Chicken
Alright, let’s get this flavor party started! I promise it’s so easy you’ll wonder why you ever ordered takeout. Here’s exactly how I make my famous bourbon chicken – the lazy way that still tastes like you slaved over it all day.
Step 1: Prep the Chicken
First things first – grab those chicken thighs and chop them into bite-sized pieces. I like mine about 1-inch chunks because they stay juicy but cook through perfectly. Toss them right into your crock pot – no need to brown first (see? I told you this was easy!). If you’re feeling fancy, you can trim off any excess fat, but I usually leave a little because that’s where the flavor lives.
Step 2: Mix the Sauce
Now for the magic potion! In a medium bowl, whisk together the soy sauce, brown sugar, bourbon, ketchup, apple cider vinegar, garlic powder, and ginger until the sugar dissolves. This is where I usually sneak a taste – you know, for quality control. Pour this glorious mixture over the chicken in the crock pot and give it a gentle stir to coat every piece. Don’t worry if it looks like a lot of liquid – that’s going to transform into the most amazing sauce.
Step 3: Cook and Thicken
Pop the lid on and let the crock pot work its magic! Cook on low for 4-5 hours or high for 2-3 hours. About 30 minutes before serving, mix the cornstarch and water in a small bowl to make your slurry. Stir this into the crock pot – this is when the sauce goes from “nice” to “oh-my-goodness-I-need-this-every-day” thick. Let it cook uncovered for those last 15-20 minutes to reach perfect saucy consistency. The smell at this point will have your whole family hovering in the kitchen!
That’s it! Just sprinkle with sliced green onions and serve over fluffy rice. Watch how fast it disappears – I may or may not have caught my husband drinking the leftover sauce straight from the crock pot once. No judgment here!
Tips for Perfect Crock Pot Bourbon Chicken
After making this recipe more times than I can count, here are my foolproof tips:
- No bourbon? No problem! Swap it with apple juice – the flavor changes slightly but still tastes amazing
- Spice it your way – Start with 1/4 teaspoon red pepper flakes, then add more after tasting
- Thicken to perfection – If your sauce isn’t thick enough after the slurry, let it cook uncovered a bit longer
- Fresh garlic hack – Add 2 minced cloves with the slurry if you miss that fresh garlic punch
Remember – cooking is about making it work for YOU!
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Easy Crock Pot Bourbon Chicken Saves Every Busy Night
A flavorful and easy-to-make crock pot bourbon chicken recipe that’s perfect for busy weeknights. The dish combines sweet and savory flavors with a hint of bourbon for a delicious meal.
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound boneless, skinless chicken thighs: Cut into bite-sized pieces for even cooking.
- 1/2 cup soy sauce: This adds a savory depth to the dish.
- 1/2 cup packed brown sugar: For sweetness and caramelization.
- 1/4 cup bourbon: This gives the dish its signature flavor.
- 1 tablespoon ketchup: Adds a hint of tanginess.
- 1 tablespoon apple cider vinegar: For a touch of acidity.
- 1 teaspoon garlic powder: Enhances the overall flavor.
- 1 teaspoon ground ginger: Adds warmth and spice.
- 1/2 teaspoon red pepper flakes (optional): For those who enjoy a little heat.
- 2 tablespoons cornstarch: To thicken the sauce.
- 2 tablespoons water: To create a slurry with the cornstarch.
- 2 green onions: Sliced for garnish, adding freshness.
- Cooked rice: For serving, it pairs perfectly with the chicken.
Instructions
- Place chicken pieces in the crock pot.
- In a bowl, mix soy sauce, brown sugar, bourbon, ketchup, apple cider vinegar, garlic powder, and ginger.
- Pour the mixture over the chicken.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- In a small bowl, mix cornstarch and water to make a slurry.
- Stir the slurry into the crock pot and cook for another 15-20 minutes until the sauce thickens.
- Garnish with sliced green onions and serve over cooked rice.
Notes
- For extra heat, add more red pepper flakes.
- If you don’t have bourbon, use apple juice as a substitute.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 1200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Serving Suggestions for Crock Pot Bourbon Chicken
Oh, you’re gonna love this part! That glorious bourbon chicken deserves the perfect sidekicks. Here’s how I serve it up at my house:
- Fluffy white rice – Absolute must for soaking up every last drop of that incredible sauce
- Steamed broccoli – My sneaky way to balance out the meal (the kids don’t even complain!)
- Quick pickled cucumbers – Just slice them thin with a splash of rice vinegar for a refreshing crunch
- Crusty bread – Because sometimes you just need to mop up that extra sauce
Mix and match – this chicken plays well with almost anything!
Storing and Reheating Crock Pot Bourbon Chicken
Let’s talk leftovers – because this bourbon chicken somehow tastes even better the next day! I always store mine in an airtight container in the fridge where it keeps beautifully for up to 3 days. When reheating, I splash in a teaspoon of water and warm it gently in the microwave (stirring halfway) or over low heat on the stove. The sauce might thicken up in the fridge – just add that tiny bit of liquid to bring it back to saucy perfection. Pro tip: The flavors meld overnight, making those leftovers taste like you put in twice the effort!
Crock Pot Bourbon Chicken FAQs
I get asked about this recipe ALL the time – here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I use chicken breasts instead of thighs? Absolutely! Just know breasts tend to dry out faster, so check at the 3-hour mark on low. I prefer thighs because they stay juicy even if they cook a little longer (mama needs that forgiveness sometimes!).
How can I make it less sweet? Easy! Cut the brown sugar to 1/3 cup and add an extra tablespoon of soy sauce. Taste before adding the slurry – you can always adjust.
Will the alcohol cook out? Yes! After 4+ hours of cooking, the bourbon’s just leaving its flavor behind. But if you’re concerned, the apple juice swap works great.
Can I freeze leftovers? You bet! Just cool completely and freeze for up to 2 months. Thaw overnight in the fridge – the sauce might separate a bit, but a quick stir fixes it.
Why does my sauce look thin? Two fixes: 1) Make sure you’re using the full cornstarch amount, and 2) Let it cook uncovered longer to reduce. Patience makes perfect sauce!
Nutritional Information for Crock Pot Bourbon Chicken
Here’s the scoop per serving (about 1 cup chicken + sauce over rice): roughly 320 calories, 25g protein, 30g carbs (20g sugar), and 8g fat. Remember – these are estimates and may vary based on your exact ingredients and portion sizes. I always say it’s about balance – enjoy every flavorful bite!
Share Your Experience
Did this crock pot bourbon chicken save your busy weeknight too? I’d love to hear your twists – drop a comment or rating below so we can all swap kitchen wins! You can also follow us on Facebook for more easy recipes.
