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Crock Pot Bourbon Chicken

Crock Pot bourbon chicken with tender bite-sized chicken thighs in a glossy mahogany sauce. Slow-cooked until cooked through, then thickened into a rich, spoon-coating glaze for serving over white rice.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 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
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 sesame seeds For garnish.
  • 1 green onions For garnish.
  • 1 cooked white rice For serving.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the 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 combined.
  3. Pour the sauce over the chicken so the pieces are coated.
  4. Cook on low for 4–5 hours or high for 2–3 hours until the chicken is cooked through, with bubbling sauce 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 until the sauce thickens and becomes glossy, visibly clinging to the chicken.
Serve
  1. Serve over cooked white rice and garnish with sesame seeds and green onions.

Notes

For the smoothest glossy finish, stir the cornstarch mixture in all at once and avoid opening the lid during the 15–20 minute high-thickening window. Store leftovers in the refrigerator up to 4 days; reheat gently until hot. Freezing is yes (up to 2 months), though the sauce may thicken further upon thawing. For a lower-sugar option, use a brown-sugar substitute or reduce the brown sugar slightly and expect a slightly less caramelized flavor.