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–+ servings
Callie Brooks

Crock Pot Bourbon Chicken

A tender, juicy dish coated in a sticky bourbon glaze that perfectly balances sweet and savory flavors, made effortlessly in a slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Southern
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs Boneless chicken thighs Juicy, flavorful base for the sauce
  • ½ cup Soy sauce Adds depth and saltiness
  • ¼ cup Brown sugar Balances the savory flavors with sweetness
  • 3 cloves Garlic (minced) Enhances aroma and richness
  • ¼ cup Bourbon Infuses signature flavor and glaze
  • 2 tbsp Apple cider vinegar Cuts through sweetness for balance
  • 2 tbsp Ketchup Adds thickness and tang
  • 1 tsp Ground ginger Subtle spice and warmth
  • 1 tbsp Cornstarch Used in thickening the sauce
  • 1 tbsp Water Used with cornstarch to thicken the sauce
  • Green onions For garnish, adds freshness and color

Method
 

Preparation
  1. Trim excess fat from the chicken thighs and place them in your Crock Pot.
Sauce Preparation
  1. In a bowl, combine soy sauce, brown sugar, garlic, bourbon, vinegar, ketchup, and ground ginger. Whisk until smooth.
Cooking
  1. Pour the sauce mixture over the chicken, ensuring every piece is coated evenly.
  2. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender enough to shred easily.
  3. In the last 20 minutes, stir in cornstarch mixed with water. Let it simmer until the sauce becomes glossy and thick.
  4. Shred the chicken directly in the pot, stir well, and serve over rice or noodles.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 800mgSugar: 12g

Notes

Adjust the spice level with crushed red pepper or Sriracha. For a sweeter glaze, mix in honey or extra brown sugar. Serve over jasmine or coconut rice for a perfect finish.

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