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–+ servings

Crockpot Bourbon Chicken

Tender shredded chicken bathed in a sweet-savory bourbon glaze, perfect for busy weeknights and gatherings.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Serving Size 6 servings

Ingredients

For the Chicken

  • 2 lbs chicken thighs, boneless, skinless Thighs give the best texture, breasts will work but can dry.

For the Sauce

  • 1 cup bourbon Contributes flavor and caramelization.
  • 1/2 cup soy sauce Use low-sodium if you’re watching salt.
  • 1/2 cup brown sugar Light or dark both work; dark gives deeper molasses notes.
  • 1/4 cup ketchup Adds body and acidity.
  • 1/4 cup apple cider vinegar Brightens the sauce.
  • 2 cloves garlic, minced Or 1 tsp garlic powder in a pinch.
  • 1 tsp ground ginger Or 1 tbsp fresh grated ginger for more zip.
  • 1/2 tsp red pepper flakes Optional; adjust for heat.
  • to taste salt and pepper Remember soy sauce adds salt.

For Serving

  • to taste Green onions, for garnish Adds freshness and color.

Instructions

Preparation

  • In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, ground ginger, and red pepper flakes until smooth. Season lightly with pepper; skip extra salt until tasting later because of the soy sauce.
  • Mince garlic and measure spices. Whisk the sauce to dissolve the brown sugar so it blends evenly.

Cooking

  • Place the chicken thighs in the Crockpot in a single layer if possible. Pour the sauce evenly over the chicken, making sure each piece is coated.
  • Cover and cook on low for 6–7 hours or high for 3–4 hours. The chicken is done when it’s fork-tender and shreds easily.

Finishing

  • Remove the chicken to a cutting board or bowl and shred with two forks.
  • Spoon the sauce through a fine mesh sieve into a small saucepan to reduce if you want a thicker glaze, or mix the shredded meat directly back into the Crockpot to soak up the juices.
  • Toss the shredded chicken with the sauce, taste, and adjust seasoning.
  • Serve hot, garnished with sliced green onions.

Notes

For a gluten-free version, use tamari instead of soy. If you like a thicker glaze, remove some sauce and reduce on the stove until syrupy.