Crockpot Bourbon Chicken
This Crockpot Bourbon Chicken is a game-changer for busy nights when you crave something packed with flavor but don’t want to spend hours in the kitchen.
With just a handful of ingredients, you can create tender chicken thighs simmered in a sweet, savory bourbon sauce that will have your family coming back for seconds.
It’s the kind of dish that feels like comfort food but is effortless to make!
The best part? It practically cooks itself while you go about your day—just set it and forget it! Perfect for an easy weeknight dinner or when you’re looking to impress without the stress.
For Crockpot Bourbon Chicken
- Chicken Thighs – I prefer using boneless, skinless chicken thighs for this recipe, as they stay juicy and tender. You can also use chicken breasts if you prefer white meat.
- Kosher Salt and Pepper – Season the chicken to enhance the flavor.
- Bourbon – Adds depth and a slightly smoky flavor to the sauce. If you prefer not to use alcohol, you can substitute with apple juice or chicken broth.
- Brown Sugar – Gives the sauce its sweetness and helps balance the savory flavors of soy sauce.
- Soy Sauce – Provides saltiness and umami, the key base for the sauce.
- Garlic – Fresh garlic adds a nice kick and aromatic flavor to the dish.
- Cornstarch – Used to thicken the sauce towards the end of the cooking time.
- Cold Water – Combined with cornstarch to create a slurry for thickening the sauce.
Crockpot Bourbon Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs
- Kosher salt and pepper, to taste
- ⅓ cup bourbon, whiskey, apple juice, or chicken broth
- ¾ cup brown sugar
- ¾ cup soy sauce
- 2 cloves garlic, minced
- 2 tbsp cornstarch
- 3 tbsp cold water
Instructions
- Season the chicken thighs with kosher salt and pepper on both sides and place them in the bottom of your crockpot.
- In a medium bowl, combine the bourbon, brown sugar, soy sauce, and minced garlic. Stir well to mix.
- Pour the sauce over the chicken in the crockpot, making sure the chicken is well-coated.
- Cover and cook on low for 4 hours or high for 3 hours.
- About 30 minutes before the chicken is done, mix the cornstarch with cold water in a small bowl to create a slurry. Whisk the slurry into the sauce in the crockpot to thicken it.
- Once done, serve the bourbon chicken over rice and garnish with green onions if desired.
1. Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are juicier and more forgiving in the crockpot, you can definitely use boneless, skinless chicken breasts if you prefer white meat. Just keep an eye on the cooking time, as chicken breasts can dry out faster.
2. What if I don’t have bourbon?
No worries! If you’d rather skip the alcohol, you can substitute bourbon with apple juice or chicken broth. These options still give you that rich, savory flavor without the booze.
3. How can I thicken the sauce?
Great question! To thicken the sauce, simply mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Stir it into the sauce about 30 minutes before the chicken finishes cooking, and you’ll have a thick, glossy sauce.
4. Can I prep this ahead of time?
Yes, you can! The night before, season the chicken and mix the sauce ingredients, then store them in the crockpot insert in the fridge. In the morning, just pop it into the slow cooker and cook as usual!
5. How do I store leftovers?
Leftovers are easy! Just let the chicken cool completely, then store it in an airtight container in the fridge for up to 4 days. When reheating, add a little water or broth to loosen the sauce if it’s thickened too much.
