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Crock Pot Bourbon Chicken

Crock Pot bourbon chicken with slow-cooked, glossy mahogany sauce and tender bite-sized chicken thighs. This easy method combines bourbon, soy sauce, brown sugar, ketchup, vinegar, garlic, and ginger for a rich, spoonable finish served over white rice.
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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: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 2 lb boneless skinless chicken thighs Cut into bite-sized pieces.
  • 0.33 cup bourbon
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 2 tbsp ketchup
  • 2 tbsp apple cider vinegar
  • 3 garlic, minced Use 3 cloves.
  • 1 tsp fresh ginger, grated
  • 0.25 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 sesame seeds For garnish.
  • 1 green onions For garnish.
  • 1 cooked white rice For serving.

Equipment

  • 1 Dutch oven

Method
 

Start the slow cooker
  1. Place the chicken pieces into the slow cooker.
  2. Whisk together bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes until combined.
  3. Pour the sauce over the chicken so the pieces are evenly coated.
Cook until tender
  1. Cook on low for 4–5 hours until the chicken is cooked through.
  2. Alternatively, cook on high for 2–3 hours until the chicken is cooked through.
Thicken the sauce
  1. Whisk cornstarch and cold water together until smooth, then stir it into the slow cooker.
  2. Cook on high for 15–20 minutes until the sauce thickens and turns glossy.
Serve
  1. Serve the bourbon chicken over cooked white rice.
  2. Garnish with sesame seeds and green onions.

Notes

For the silkiest finish, whisk the cornstarch slurry until fully smooth before adding—no lumps. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the microwave or on the stovetop until hot. Freezing is not recommended because the sauce can thin when reheated. For a gluten-free version, use tamari instead of soy sauce while keeping the rest the same.