Crockpot Bourbon Chicken

A tender and flavorful dish featuring chicken thighs cooked in a savory bourbon sauce, perfect for busy families seeking effortless meal prep.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds boneless skinless chicken thighs These stay moist and tender throughout the cooking process.
Kosher salt and pepper (to taste) Essential for bringing out the flavors.
1/3 cup bourbon (or whiskey, apple juice, or chicken broth) Adds depth; choose according to your preference.
3/4 cup brown sugar Provides sweetness; reduce for a less sweet option.
3/4 cup soy sauce Essential for savory flavor; tamari can be used for gluten-free.
2 cloves garlic (minced) Fresh garlic gives an aromatic kick.
2 tablespoons cornstarch Used to thicken the sauce.
3 tablespoons cold water Needed for the cornstarch slurry.

Method

Preparation

Season the chicken thighs with kosher salt and pepper on both sides and place them in the bottom of the crockpot.
In a medium bowl, combine bourbon, brown sugar, soy sauce, and minced garlic. Stir well to combine.
Pour the sauce over the seasoned chicken in the crockpot, ensuring the chicken is well coated.

Cooking

Cover the crockpot and cook on low for 4 hours or high for 3 hours. The chicken becomes fork-tender during cooking.
About 30 minutes before the chicken is done cooking, whisk together cornstarch and cold water in a small bowl. Add this slurry to the sauce to thicken it.

Serving

Once the chicken is fully cooked, shred it in the crockpot and mix it with the sauce.
Serve over rice and garnish with chopped green onions for freshness.

Notes

Serve over rice, add vegetables like bell peppers or snap peas in the last hour of cooking for extra nutrition. Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.