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Crock Pot Bourbon Chicken

Crock Pot bourbon chicken with a glossy, mahogany sauce—tender chicken thighs cooked low and slow, then thickened to a sticky finish. Bourbon, soy sauce, and brown sugar meld into a rich glaze that clings to every bite.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 2 lb boneless skinless chicken thighs Cut into bite-sized pieces.
  • 0.3333333333 cup bourbon
  • 0.3333333333 cup soy sauce
  • 0.25 cup brown sugar Packed.
  • 2 tbsp ketchup
  • 2 tbsp apple cider vinegar
  • 3 clove garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 0.25 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 sesame seeds For garnish.
  • 2 green onions For garnish.
  • 1 cooked white rice For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken
  1. Place the chicken pieces in the slow cooker.
  2. Whisk together bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes until the sugar dissolves.
  3. Pour the sauce over the chicken so the pieces are coated.
  4. Cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is cooked through.
Thicken and serve
  1. Whisk cornstarch and cold water together, then stir into the slow cooker to combine.
  2. Cook on high for 15–20 minutes until the sauce thickens and becomes glossy.
  3. Serve over cooked white rice and garnish with sesame seeds and green onions.

Notes

For the glossiest sauce, whisk the cornstarch slurry until smooth before adding, and stir well so no starch pockets remain. Store leftovers in the refrigerator up to 3–4 days; reheat gently until hot. Freezing is not recommended because the sauce can lose some thickness after thawing. If you want a lower-sugar option, use a packed brown-sugar substitute (like a 1:1 baking blend) instead of brown sugar.