Craving a sweet, savory, and slightly tangy dish that practically cooks itself? This Crockpot Bourbon Chicken recipe is your answer!
Bursting with rich flavors from a blend of soy sauce, brown sugar, and bourbon-inspired ingredients, this slow cooker meal is perfect for busy weeknights or a cozy weekend dinner.
Whether you’re a seasoned home cook or a beginner, this recipe is foolproof, budget-friendly, and sure to impress your family or guests.
Let’s dive into why this dish will become a staple in your kitchen!
Why You’ll Love This Crockpot Bourbon Chicken
Effortless Cooking: Toss the ingredients into your slow cooker, set it, and forget it. Perfect for busy schedules!
Bold Flavors: The combination of sweet brown sugar, savory soy sauce, and a hint of ginger creates a mouthwatering sauce that coats tender chicken.
Versatile: Serve it over rice, quinoa, or even in lettuce wraps for a low-carb option.
Family-Friendly: Mild enough for kids but flavorful enough for adults.
Meal Prep Magic: Make it ahead, store it, or freeze it for quick meals throughout the week.
Ingredients for Crockpot Bourbon Chicken
2 lbs boneless, skinless chicken thighs (or chicken breasts for a leaner option)
1/2 cup low-sodium soy sauce (for umami depth)
1/3 cup brown sugar (for sweetness)
1/4 cup apple juice (adds a subtle fruity tang)
2 tablespoons ketchup (for a slight tomatoey richness)
2 tablespoons bourbon-flavored extract (for that signature flavor without alcohol)
2 cloves garlic, minced (for savory warmth)
1 teaspoon fresh ginger, grated (or 1/2 tsp ground ginger)
1/4 teaspoon red pepper flakes (optional, for a mild kick)
2 tablespoons cornstarch (for thickening the sauce)
2 tablespoons water (to mix with cornstarch)
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (optional, for garnish)
Step-by-Step Instructions for Crockpot Bourbon Chicken
Prepare the Chicken: Trim any excess fat from the chicken thighs and place them in the slow cooker.
Make the Sauce: In a medium bowl, whisk together soy sauce, brown sugar, apple juice, ketchup, bourbon-flavored extract, minced garlic, grated ginger, and red pepper flakes (if using).
Combine: Pour the sauce over the chicken in the slow cooker, ensuring all pieces are coated. Stir gently to distribute the sauce evenly.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through (internal temperature of 165°F).
Thicken the Sauce: In a small bowl, mix cornstarch and water to create a slurry. Remove the chicken from the slow cooker and set aside. Stir the slurry into the sauce in the slow cooker. Cook on high for 15-20 minutes until the sauce thickens.
Shred or Serve: Shred the chicken with two forks (optional) and return it to the slow cooker to coat in the sauce. Alternatively, serve the chicken thighs whole.
Garnish and Serve: Sprinkle with green onions and sesame seeds for a pop of color and crunch. Serve hot over rice, noodles, or your favorite side.
Tips for the Best Crockpot Bourbon Chicken
Choose Chicken Thighs: They stay juicy and tender during slow cooking, but breasts work well if you prefer leaner meat.
Adjust Sweetness: If you prefer a less sweet dish, reduce the brown sugar to 1/4 cup.
Control the Heat: Add more red pepper flakes for a spicier kick or omit them for a milder flavor.
Check the Sauce: If it’s too thin after cooking, simmer it on the stovetop for a few minutes to thicken further.
Use Fresh Ingredients: Fresh garlic and ginger elevate the flavor compared to powdered versions.
Variations and Substitutions
Low-Sodium Option: Use reduced-sodium soy sauce and skip added salt to keep it heart-healthy.
Gluten-Free: Swap soy sauce for tamari or coconut aminos to make it gluten-free.
Sweeter or Tangier: Add a tablespoon of honey for extra sweetness or a splash of rice vinegar for more tang.
Spicy Twist: Increase red pepper flakes or add a teaspoon of sriracha for heat lovers.
Vegetarian Version: Substitute chicken with firm tofu or mushrooms and reduce cooking time to 3-4 hours on low.
Different Protein: Try turkey thighs or beef strips for a unique twist.
Serving Suggestions
Over Rice: Serve over jasmine, basmati, or brown rice to soak up the delicious sauce.
With Noodles: Try it with lo mein, udon, or rice noodles for an Asian-inspired meal.
Low-Carb Option: Serve in lettuce wraps or over cauliflower rice for a lighter dish.
Veggie Sides: Pair with steamed broccoli, snap peas, or a fresh cucumber salad for balance.
Garnishes: Add chopped cilantro, crushed peanuts, or extra green onions for a fresh finish.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prep the sauce up to 2 days in advance and store it in an airtight container in the fridge.
Trim and cut the chicken the night before and refrigerate it in a sealed bag.
Storing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop over low heat, adding a splash of water to loosen the sauce.
Freezing
Freeze cooked bourbon chicken in a freezer-safe container or bag for up to 3 months.
Thaw overnight in the fridge before reheating. Reheat gently to avoid overcooking the chicken.
FAQs About Crockpot Bourbon Chicken
Q. Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well but may be slightly less juicy. Check for doneness around 5-6 hours on low.
Q. Is this recipe kid-friendly?
Absolutely! The flavors are mild, and you can omit the red pepper flakes for a kid-friendly version.
Q. Can I make this in an Instant Pot?
Yes! Use the slow cooker setting or cook on high pressure for 15 minutes, then use a quick release and thicken the sauce on sauté mode.
Q. What can I use instead of bourbon-flavored extract?
Apple juice or grape juice can mimic the subtle sweetness, or simply omit it and add a bit more brown sugar.
Q. How can I make the sauce thicker?
If the cornstarch slurry doesn’t thicken enough, simmer the sauce on the stovetop for 5-10 minutes.
Conclusion
In conclusion, this Crockpot Bourbon Chicken is the ultimate set-it-and-forget-it meal that delivers bold, restaurant-quality flavors with minimal effort.
Whether you’re feeding a crowd or meal-prepping for the week, this dish is a winner with its sweet-savory sauce and tender chicken.
With endless variations, easy substitutions, and make-ahead options, it’s a recipe you’ll come back to again and again.
Try it tonight and watch it become a family favorite!
Read More:- Sweet Hawaiian Crockpot Chicken
Crockpot Bourbon Chicken
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup apple juice
- 2 tablespoons ketchup
- 2 tablespoons bourbon-flavored extract
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions sliced (for garnish)
- 1 tablespoon sesame seeds optional, for garnish
Instructions
- Place chicken thighs in the slow cooker.
- Whisk together soy sauce, brown sugar, apple juice, ketchup, bourbon-flavored extract, garlic, ginger, and red pepper flakes. Pour over chicken.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Remove chicken and set aside. Mix cornstarch and water to form a slurry, stir into the sauce, and cook on high for 15-20 minutes until thickened.
- Shred chicken (optional) and return to the slow cooker to coat in sauce.
- Garnish with green onions and sesame seeds. Serve hot.
