Crock Pot Bourbon Chicken

I savor the sweet and savory flavor of this slow-cooked Crock Pot Bourbon Chicken, where tender chicken absorbs a rich bourbon-infused sauce, creating a fuss-free yet delicious meal.

Why You’ll Love This Recipe

I love how easy this dish is—just toss the ingredients into the slow cooker and let it work its magic. The bourbon gives it a caramelized depth, while the combination of soy, brown sugar, and a touch of garlic delivers that irresistible blend of sweet, salty, and tangy. It’s perfect for busy days, and I always find myself coming back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts

• Soy sauce

• Bourbon whiskey

• Brown sugar

• Rice vinegar or apple cider vinegar

• Garlic cloves, minced

• Fresh ginger (optional), grated

• Cornstarch

• Water or chicken broth

• Sesame oil (optional)

• Green onions and sesame seeds for garnish

Directions

1. I place the chicken pieces in the Crock Pot.

2. In a bowl, I whisk together soy sauce, bourbon, brown sugar, vinegar, garlic, and ginger until well combined.

3. I pour the sauce mixture over the chicken, ensuring the pieces are coated.

4. I cover and cook on low heat for about 4–6 hours (or high for 2–3 hours), until the chicken is tender.

5. About 30 minutes before serving, I mix cornstarch with water or broth to create a slurry.

6. I stir the slurry into the Crock Pot, then switch to high heat to thicken the sauce.

7. I let the sauce cook until glossy and thickened, coating the chicken beautifully.

8. I taste and adjust seasoning—adding a bit more soy or sugar if needed.

9. I garnish with sliced green onions and sesame seeds before serving.

Servings and timing

I usually make this for 4 servings. Prep takes about 10 minutes—mostly whisking the sauce—and cooking time is roughly 4–6 hours on low. I like to start it in the morning and come home to a wonderfully sauced dinner.

Variations

• I swap chicken thighs for breasts for a leaner option, though thighs stay juicier.

• I sometimes add sliced bell peppers or onions halfway through cooking for extra texture.

• I stir in a few drops of Sriracha or red pepper flakes for a spicy kick.

• To lighten it, I substitute maple syrup or honey instead of brown sugar.

• I make a freezer-friendly version: I combine chicken and sauce (without cornstarch slurry) in a bag and freeze—when ready, I thaw and cook in the Crock Pot, finishing with slurry before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days or freeze portions for up to 3 months. To reheat, I gently warm it on the stovetop over low heat, adding a splash of water or broth to keep the sauce silky. In the microwave, I heat in short intervals, stirring occasionally to maintain consistency.

FAQs

Can I use chicken breasts instead of thighs?

Yes—I often use breasts for a leaner meal, but I find thighs stay juicier and less likely to dry out during slow cooking.

Can I skip the bourbon or substitute it?

If I prefer not to use bourbon, I’ll substitute with extra vinegar and broth plus a splash of apple juice or orange juice for sweetness and acidity.

Is this dish freezer-friendly?

Absolutely—I freeze the chicken and sauce (without thickening slurry). To serve, I thaw and cook in the Crock Pot, then add the slurry toward the end to thicken just before serving.

How can I thicken the sauce without cornstarch?

I reduce the sauce by cooking on high, or I whisk in a tablespoon of flour or arrowroot powder mixed with water until smooth.

What should I serve it with?

I love it with steamed rice or cauliflower rice. It also pairs well with stir-fried vegetables or over a bed of tender quinoa.

Conclusion

I adore this Crock Pot Bourbon Chicken for its effortless prep and rich, flavorful sauce. It’s become my go-to when I want a comforting, crowd-pleasing meal with minimal effort. I hope it brings the same warmth and satisfaction to your table!