Crockpot Bourbon Chicken Recipe

Crockpot Bourbon Chicken earned a spot in my regular rotation because it asks so little of me on a busy afternoon. I layer the soy sauce with the black pepper, set the crockpot, and let time handle the rest. By evening it tastes like I spent hours at the stove, which I did not.

Slow Cooker Bourbon Chicken

The bourbon chicken features juicy chicken pieces cooked in a rich sauce made with bourbon, soy sauce, and brown sugar. This recipe takes about 6 hours in the crockpot and serves 4 people, making it an ideal option for family dinners or meal prep.

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 1/2 cup bourbon
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon ketchup
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch (optional, for thickening)
• Chopped green onions for garnish (optional)

Instructions

1. Prepare the Chicken: Place the chicken thighs or breasts in the bottom of the crockpot.
2. Mix the Sauce: In a bowl, combine the bourbon, soy sauce, brown sugar, ketchup, garlic, ginger, and black pepper. Stir until well mixed.
3. Cook: Pour the sauce over the chicken in the crockpot. Cover and cook on low for 6 hours or on high for 3 hours.
4. Thicken the Sauce (optional): If you prefer a thicker sauce, mix cornstarch with a little water to create a slurry. Stir it into the sauce during the last 30 minutes of cooking.
5. Serve: Once cooked, shred the chicken with two forks and mix it with the sauce. Serve over rice or noodles, garnished with chopped green onions if desired.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 350kcal
• Fat: 10g
• Protein: 30g
• Carbohydrates: 30g

Whenever I make Crockpot Bourbon Chicken, I set aside a portion for lunch the next day since it seems to taste even better then. Feel free to swap in whatever vegetables you have on hand. Small changes like that are how this became a recipe I actually rely on.