Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup bourbon whiskey
- 1/3 cup brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated (optional)
- 1 tbsp cornstarch
- 2 tbsp water or chicken broth
- 1 tsp sesame oil (optional)
- Sliced green onions and sesame seeds for garnish
Instructions
- Place chicken pieces in the Crock Pot.
- In a bowl, whisk together soy sauce, bourbon, brown sugar, vinegar, garlic, and ginger.
- Pour the sauce over the chicken, ensuring all pieces are coated.
- Cover and cook on low for 4–6 hours or high for 2–3 hours until chicken is tender.
- 30 minutes before serving, mix cornstarch with water or broth to form a slurry.
- Stir the slurry into the Crock Pot. Switch to high and cook until the sauce thickens and becomes glossy.
- Taste and adjust seasoning if needed with more soy sauce or sugar.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- Use chicken thighs for juicier texture; breasts for a leaner version.
- Add bell peppers or onions for added veggies and flavor.
- Spice it up with Sriracha or red pepper flakes.
- Maple syrup or honey can replace brown sugar for a natural sweetener.
- To freeze, combine chicken and sauce (no slurry) in a bag and cook later with thickening added before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American-Chinese
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 15g
- Sodium: 1050mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg
