Tender and flavorful chicken thighs simmered in a sweet and savory bourbon sauce. A classic New Orleans dish made easy in the crockpot!
- 2 lbs boneless, skinless chicken thighs
- Kosher salt and black 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
Prepare the Chicken: Season both sides of the chicken thighs with salt and pepper, then place them in the crockpot.
Make the Sauce: In a medium bowl, mix the bourbon (or substitute), brown sugar, soy sauce, and minced garlic. Stir well and pour over the chicken.
Slow Cook: Cover and cook on low for 4 hours or high for 3 hours until the chicken is tender.
Thicken the Sauce:In a small bowl, whisk cornstarch and cold water to create a slurry.Stir the slurry into the crockpot 30 minutes before cooking is complete to thicken the sauce. Serve & Enjoy: Serve warm over rice and garnish with green onions if desired.
- This dish pairs well with steamed vegetables or a side of sautéed greens.
- If you prefer a milder flavor, substitute half of the soy sauce with low-sodium soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.