This Crock Pot Bourbon Chicken is a simple and delicious dish that’s perfect for a busy day. Tender chicken thighs slow-cooked in a sweet and slightly tangy sauce made with bourbon, soy sauce, brown sugar, and a hint of garlic and ginger. The sauce thickens up beautifully, coating every piece of chicken with a rich, sticky glaze that’s full of flavor.
I love how easy it is to throw everything in the crock pot and let it do the work. There’s something so satisfying about coming home to a house that smells amazing and a meal that’s ready to eat. I usually serve it over white rice to soak up all that tasty sauce — it’s the best way to enjoy every last drop!
One fun thing about this recipe is how the bourbon adds a bit of depth without being overwhelming. If you’re cooking for kids or anyone avoiding alcohol, the sauce still tastes great because it cooks down enough. This dish quickly became a favorite in my house because it’s comforting and fancy at the same time, yet so easy to make. Give it a try for your next dinner!
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless, skinless thighs here as they stay juicy and tender during slow cooking. If you want a leaner option, chicken breasts work, but watch cooking times to avoid drying out.
Bourbon: This adds depth and a mild smoky sweetness. If you want to skip alcohol, substitute with apple juice or chicken broth plus a splash of vanilla extract for a similar flavor profile.
Soy Sauce: Low sodium soy sauce helps control saltiness, but regular will do as well. For gluten-free cooking, use tamari instead.
Brown Sugar: Packed brown sugar gives the sauce its rich sweetness. You can swap for coconut sugar or honey if you prefer a different sweetener.
Garlic & Ginger: Fresh ginger adds brightness and warmth, and fresh garlic gives bold flavor. Ground ginger works fine if fresh isn’t on hand.
How Do I Get the Sauce Thick and Glossy Without It Turning Gritty?
Thickening your sauce in the crock pot requires a bit of care with the cornstarch slurry.
- Mix cold water with cornstarch before adding—this prevents lumps.
- Stir the slurry into the crock pot near the end of cooking, then cook uncovered to let the sauce reduce and thicken.
- Don’t add too much slurry at once; start small, you can always add more if needed.
- Keep stirring occasionally to avoid sticking and help the sauce become smooth and glossy.
This simple step transforms your sauce from thin to perfectly clingy and beautiful!
Equipment You’ll Need
- Crock pot/slow cooker – The key for hands-off cooking and tender chicken every time.
- Cutting board and sharp knife – For chopping chicken into bite-sized pieces easily.
- Measuring cups and spoons – To measure out soy sauce, bourbon, sugar, and spices precisely.
- Small bowl – Perfect for mixing the cornstarch slurry to thicken your sauce smoothly.
- Wooden spoon or silicone spatula – To stir the sauce gently without scratching the crock pot.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs if you want a leaner meal; just reduce cooking time slightly to keep chicken juicy.
- Add sliced bell peppers or diced pineapple near the end of cooking for a fresh, sweet contrast.
- For a spicier kick, add extra crushed red pepper flakes or a dash of hot sauce to the sauce mix.
- Swap out bourbon for whiskey or dark rum for a slightly different flavor twist that still complements the sweetness.
Crock Pot Bourbon Chicken Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup bourbon whiskey
- 1/3 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Chopped green onions, for garnish
- Cooked white rice, for serving
Time Needed:
This recipe takes about 10 minutes to prep and then 4 to 6 hours to cook on low (or 2 to 3 hours on high). Add an extra 30 minutes towards the end for thickening the sauce. It’s perfect for slow cooking days when you want dinner ready and waiting!
Step-by-Step Instructions:
1. Mix the Sauce:
In your crock pot, add the soy sauce, bourbon, brown sugar, minced garlic, apple cider vinegar, ginger, and if you like, the crushed red pepper flakes. Stir everything together well until the sugar dissolves.
2. Add the Chicken:
Put your cut chicken pieces into the crock pot and toss them gently with the sauce to make sure every piece is coated nicely.
3. Cook the Chicken:
Cover your crock pot and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is tender and fully cooked.
4. Thicken the Sauce:
About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a smooth slurry. Stir this slurry into the crock pot sauce. Cook uncovered on high for the last half hour, stirring occasionally, until the sauce thickens and becomes glossy.
5. Serve and Enjoy:
Once thickened, taste and adjust the seasoning if needed. Serve your delicious bourbon chicken over warm cooked white rice and sprinkle with fresh chopped green onions for a beautiful, tasty finish.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before adding to the crock pot. Thaw overnight in the fridge or use the cold water method in a sealed bag to ensure even cooking and food safety.
How Can I Make the Sauce Thicker?
Mix cornstarch with cold water to create a slurry and stir it into the crock pot about 30 minutes before serving. Cooking uncovered on high helps the sauce thicken to a glossy, clingy consistency.
Can I Substitute the Bourbon?
If you prefer to avoid alcohol, replace bourbon with apple juice or chicken broth with a splash of vanilla extract. This keeps the sweet and rich flavor without the alcohol content.
How Should I Store Leftovers?
Store leftover bourbon chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the sauce has thickened too much.
