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Crock Pot Bourbon Chicken

Crock Pot bourbon chicken with a glossy, mahogany sauce that clings to tender, bite-size chicken pieces. Slow-cooked until cooked through, then thickened with a quick cornstarch slurry for a rich finish.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken thighs, cut into bite-sized pieces
Bourbon sauce
  • 0.33 cup bourbon
  • 0.33 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
Thickener
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Serving
  • 1 sesame seeds and green onions for garnish
  • 1 cooked white rice for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken
  1. Place the chicken pieces into the slow cooker so they sit in an even layer. No seasoning step is needed before adding the sauce.
  2. Whisk bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes until the sugar dissolves. Pour this sauce over the chicken to coat all pieces.
  3. Cook on low for 4–5 hours or on high for 2–3 hours until the chicken is cooked through and tender. The sauce should look dark and bubbling around the edges.
Thicken and serve
  1. Whisk cornstarch and cold water together until smooth, then stir the slurry into the slow cooker. Make sure it disperses so no lumps remain.
  2. Cook on high for 15–20 minutes until the sauce thickens and becomes glossy. Stir once halfway through for even thickening.
  3. Serve the bourbon chicken over cooked white rice and garnish with sesame seeds and green onions. Spoon extra mahogany sauce over the rice right before eating.

Notes

Pro tip: cut thighs into similar-size pieces so the slow-cook time stays consistent. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until steaming. Freezing is yes—freeze chicken with sauce up to 2 months and thaw in the fridge before reheating. For a lower-sugar swap, use a packed-brown-sugar alternative (or reduce brown sugar by 1–2 tbsp and add a splash more vinegar to balance).