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Crock Pot Bourbon Chicken

Crockpot bourbon chicken with slow-cooked, meltingly tender thighs coated in a thick caramelized bourbon-soy sauce. Made entirely in the slow cooker, then finished by thickening the sauce with a quick cornstarch slurry for a sticky restaurant-style glaze.
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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: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and bourbon-soy sauce
  • 1.5 lb boneless chicken thighs Use chicken thighs for the most tender, juicy results.
  • 0.25 cup bourbon Choose a bourbon you’d drink; it adds flavor to the sauce.
  • 0.25 cup soy sauce Low-sodium works too—taste before serving if you adjust.
  • 3 tbsp brown sugar Helps caramelize into a sticky glaze.
  • 2 tbsp ketchup Adds tang and body to the sauce.
  • 2 tbsp apple cider vinegar Balances sweetness and deepens the sauce.
  • 4 garlic, minced Minced so it dissolves into the sauce.
  • 1 tsp ginger Use fresh or jarred ginger.
  • 0.25 tsp red pepper flakes Adjust to taste for heat.
Thickener and serving
  • 2 tbsp cornstarch Thickens the sauce after the slow cook.
  • 2 tbsp water For the cornstarch slurry.
  • 1 steamed rice For serving.
  • 1 green onions Optional but recommended for fresh, crisp bite.
  • 1 sesame seeds Adds aroma and texture.

Equipment

  • 1 slow cooker

Method
 

Make the sauce and cook the chicken
  1. Whisk bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes until smooth.
  2. Add chicken thighs to the slow cooker and pour the sauce over top so the chicken is coated.
  3. Cook on Low for 4 hours or High for 2 hours, until the chicken is very tender and easily shreds.
Thicken, recoat, and serve
  1. Remove the chicken from the slow cooker and shred or slice it.
  2. Whisk cornstarch and water together, then whisk the slurry into the slow cooker and cook on High for 15-20 minutes until thickened and glossy.
  3. Return the chicken to the thickened sauce and stir until fully coated.
  4. Serve over steamed rice and garnish with green onions and sesame seeds.

Notes

Pro tip: for the most “set-and-forget” results, keep the lid on during the first cook and shred the chicken only after it’s fully tender. Refrigerate leftovers in an airtight container up to 4 days; freeze for up to 2 months (thaw overnight in the fridge, then rewarm and stir until the sauce loosens). For a gluten-free swap, use gluten-free soy sauce so the bourbon-soy flavor stays intact.