Crockpot Bourbon Chicken
A tender and flavorful slow-cooked chicken dish featuring a sweet-savory bourbon sauce, perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs Use thighs for best moisture; breasts can be used but may dry.
- 1/2 cup bourbon See tips below for non-alcoholic swaps.
- 1/4 cup soy sauce Use low-sodium if preferred.
- 1/4 cup brown sugar Light or dark both work.
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced Or 1 tsp ground ginger in a pinch.
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes Adjust for heat.
Instructions
Preparation
- Place the chicken thighs in a single layer in the crockpot. Trim any excess fat if you prefer.
- In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, minced garlic, minced ginger, black pepper, and red pepper flakes until the sugar mostly dissolves.
- Pour the sauce evenly over the chicken, turning a couple pieces so everything gets coated.
Cooking
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The chicken is done when it’s fork-tender and reaches 165°F internally.
- Remove the lid, spoon sauce over the chicken, and serve hot over steamed rice or noodles. Garnish with chopped green onions.
Notes
Serve this bourbon chicken over fluffy white rice or garlic noodles. The dish can also be served in tortillas for a quick taco-style dinner. Store leftovers in an airtight container for up to 3–4 days in the refrigerator or freeze for up to 3 months.