Ingredients
Scale
- 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