Crock Pot Bourbon Chicken delivers tender, juicy chicken thighs slow-cooked to perfection in a sticky, sweet-savory bourbon glaze that captures food court magic at home. This dump-and-go recipe needs just 5 minutes of prep for a family-friendly dinner serving 6-8, ready after 4-6 hours on low. Pair it with rice and broccoli for the ultimate easy weeknight win.
Why You’ll Love This Recipe
Imagine bite-sized chicken coated in a glossy sauce blending bourbon’s warmth, brown sugar’s caramel sweetness, and soy’s umami punch. It’s forgiving for beginners, naturally gluten-free adaptable, and freezer-friendly for meal prep. Readers rave about the fall-apart texture and kid-approved flavor. Prep once, enjoy leftovers twice.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless skinless chicken thighs | 2.5 lbs (about 10-12 thighs), cut into bite-sized pieces | Thighs stay juicier than breasts; trim excess fat |
| Bourbon (or unsweetened apple juice/chicken broth for alcohol-free) | 1/3 cup | Bourbon adds depth but cooks off completely |
| Brown sugar (light or dark) | 3/4 cup | For that signature sticky glaze |
| Low-sodium soy sauce or tamari | 3/4 cup | Tamari for gluten-free |
| Garlic cloves | 3, minced (or 1 tbsp jarred minced) | Fresh garlic shines brightest |
| Fresh ginger | 1 tsp grated (or 1/2 tsp ground) | Optional but elevates flavor |
| Cornstarch | 2 tbsp | For thickening |
| Water (for slurry) | 2 tbsp | Mix with cornstarch at end |
| Optional add-ins | Red pepper flakes (1/2 tsp for heat), ketchup (2 tbsp for extra sweet) | Customize to taste |
| For serving | Sesame seeds, sliced green onions, cooked jasmine rice | Garnish and side |
Nutrition (per serving, approx. 1 cup chicken + sauce): 380 calories, 28g protein, 32g carbs, 12g fat, 650mg sodium. Values vary; use a calculator for precision.
Instructions
- Prep the chicken: Pat chicken thighs dry, season lightly with salt and black pepper, and add to your crock pot in an even layer. No searing needed.
- Make the sauce: In a bowl, whisk together bourbon (or substitute), brown sugar, soy sauce, minced garlic, ginger, and red pepper flakes (if using). Pour evenly over the chicken.
- Slow cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken reaches 165°F internally and is tender. Avoid lifting the lid too often to keep heat in.
- Shred and thicken: Remove chicken to a plate and shred with two forks. Meanwhile, mix cornstarch and water into a slurry. Stir into the sauce in the crock pot, return shredded chicken, and cook on HIGH for 20-30 more minutes until sauce thickens to a glossy glaze.
- Serve hot: Spoon over fluffy jasmine rice, garnish with sesame seeds and green onions. Serves 6-8 generously.
Pro Tip: For extra sauciness, double the sauce ingredients. Internal thermometer ensures perfect doneness every time.
Helpful Tips for Success
- Chicken choice: Thighs deliver melt-in-your-mouth results; breasts work but may dry out, so check early.
- No bourbon? Apple juice or broth mimics the sweet-tangy profile without alcohol concerns, safe for kids and cooking demos.
- Make-ahead magic: Whisk sauce up to 3 days ahead and store in fridge. Assemble freezer bags for grab-and-go meals (thaw overnight before cooking).
- Scaling: Halve for 4 servings or double for a crowd; sauce freezes beautifully solo too.
- Troubleshooting: Sauce too thin? More slurry. Too salty? Splash of honey or pineapple juice next time.
Variations to Try
- Spicy Kick: Stir in 1-2 tbsp sriracha or extra red flakes with the sauce.
- Honey Bourbon Twist: Swap half the brown sugar for honey for floral notes.
- Veggie-Packed: Add broccoli florets or sliced carrots in the last hour of cooking.
- Instant Pot Hack: Same ingredients, sauté mode 2 min for garlic, then 10 min high pressure + quick release, followed by slurry on sauté.
- Gluten-Free: Use tamari and ensure cornstarch is certified GF.
Serving Suggestions
Spoon saucy chicken over jasmine rice or rice noodles for authentic takeout vibes. Round out the plate with steamed broccoli, fried rice, or Asian slaw. Creative ideas:
- Tacos in lettuce wraps with slaw.
- Nachos topped with cheese and jalapeños.
- Grain bowls with quinoa and edamame.
- Salads over greens with sesame dressing.
- Stuffed peppers or wraps for lunch.
Storage and Reheating
- Fridge: Store in airtight containers up to 4 days. Flavors deepen overnight.
- Freezer: Portion into bags up to 3 months (shredded chicken freezes best). Thaw in fridge, reheat on stovetop with a splash of water or broth to revive sauce.
- Reheat: Stovetop medium-low with lid for 5-7 minutes, stirring often. Microwave in covered dish, 1-2 min per serving. Freezes like a dream for busy weeks.
Frequently Asked Questions
How long to cook Crock Pot Bourbon Chicken? Low 4-6 hours for tender results; high 2-3 hours if rushed.
Can I use chicken breasts? Yes, but thighs are juicier. Cube breasts smaller and check at 3 hours low.
Is the alcohol safe for kids? Yes, it fully evaporates during long cooking, leaving only flavor.
Why cornstarch slurry? It thickens without clumping; arrowroot powder works as sub.
Sauce too salty? Use low-sodium soy and taste before serving; balance with brown sugar.
Can I add veggies? Yes, sturdy ones like carrots or peppers last hour; soft like broccoli last 30 min.
Macros per serving? About 380 cal, 28g protein; track with your app for exacts.
Dairy-free? Naturally yes; no changes needed.
Make it spicier? Scale flakes or add chili garlic sauce.
Oven method? Bake covered 325°F 45-60 min, then broil for glaze.
This Crock Pot Bourbon Chicken turns simple ingredients into sticky, crowd-pleasing perfection that satisfies every time. Rate it 5 stars if you love it, share your tweaks below, and pin for later. More slow cooker favorites linked throughout.
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Crock Pot Bourbon Chicken Recipe (5-Min Easy Slow Cooker)
- Total Time: PT6H5M
- Yield: 6-8 servings
Description
Tender Crock Pot Bourbon Chicken delivers juicy chicken thighs slow-cooked in a sticky sweet-savory bourbon glaze. 5-minute dump-and-go prep for family dinner perfection over rice. Freezer-friendly!
Ingredients
Boneless skinless chicken thighs: 2.5 lbs (about 10-12 thighs), cut into bite-sized pieces Bourbon (or unsweetened apple juice/chicken broth for alcohol-free): 1/3 cup Brown sugar (light or dark): 3/4 cup Low-sodium soy sauce or tamari: 3/4 cup Garlic cloves: 3, minced (or 1 tbsp jarred minced) Fresh ginger: 1 tsp grated (or 1/2 tsp ground) Cornstarch: 2 tbsp Water (for slurry): 2 tbsp Optional add-ins: Red pepper flakes (1/2 tsp for heat), ketchup (2 tbsp for extra sweet) For serving: Sesame seeds, sliced green onions, cooked jasmine rice
Instructions
Prep the chicken: Pat chicken thighs dry, season lightly with salt and black pepper, and add to your crock pot in an even layer. No searing needed. Make the sauce: In a bowl, whisk together bourbon (or substitute), brown sugar, soy sauce, minced garlic, ginger, and red pepper flakes (if using). Pour evenly over the chicken. Slow cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken reaches 165°F internally and is tender. Avoid lifting the lid too often to keep heat in. Shred and thicken: Remove chicken to a plate and shred with two forks. Meanwhile, mix cornstarch and water into a slurry. Stir into the sauce in the crock pot, return shredded chicken, and cook on HIGH for 20-30 more minutes until sauce thickens to a glossy glaze. Serve hot: Spoon over fluffy jasmine rice, garnish with sesame seeds and green onions. Serves 6-8 generously.
Notes
Pro Tip: For extra sauciness, double the sauce ingredients. Internal thermometer ensures perfect doneness every time. Storage: Fridge 3-4 days, freeze 2-3 months shredded. Reheat stovetop with splash of broth.
- Prep Time: PT5M
- Cook Time: PT6H
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American, Asian-Inspired
Nutrition
- Serving Size: 1 cup chicken + sauce
- Calories: 380
- Sugar: 32
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 0
- Protein: 28
- Cholesterol: 120
