Crockpot Bourbon Chicken Recipe – Page 2

Ingredients for Crockpot Bourbon Chicken

To create this delicious Crockpot Bourbon Chicken, you’ll need the following ingredients:

2 lbs boneless, skinless chicken thighs – These become ultra-tender in the crockpot. You can substitute with chicken breasts if you prefer.
1/2 cup bourbon – This adds a rich, caramel-like flavor that enhances the sauce. (Optional, as it cooks off in the process.)
1/2 cup low-sodium soy sauce – Adds savory depth to the sauce.
1/4 cup ketchup – For a touch of sweetness and acidity.
1/4 cup apple cider vinegar – Balances the sweetness and enhances the flavors.
1/2 cup brown sugar – Creates a caramelized glaze for the chicken.
1/4 cup honey – For a natural sweetness that complements the bourbon.
4 garlic cloves, minced – Adds a rich, aromatic element.
1/2 tsp fresh ginger, grated – Offers a hint of spiciness and freshness.
1/4 tsp crushed red pepper flakes – Adds a gentle heat.
1 tbsp cornstarch – For thickening the sauce.
2 tbsp water – To mix with the cornstarch.
2 green onions, sliced – For garnish.
Sesame seeds – Optional garnish for a slight crunch and flavor.

Rinse and pat dry the chicken thighs to remove any moisture. Trim off any excess fat.
If you prefer bite-sized pieces, cut the chicken into chunks for easier serving. Otherwise, leave the thighs whole for a more rustic presentation.

In a medium bowl, combine bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, honey, garlic, ginger, and red pepper flakes.
Whisk thoroughly until all ingredients are well combined, ensuring the brown sugar is dissolved for a smooth sauce consistency.

Place the prepared chicken thighs at the bottom of the crockpot in a single layer for even cooking.
Pour the sauce mixture over the chicken, ensuring all pieces are well-coated.
Cover and cook on low heat for 6-7 hours or on high for 3-4 hours. Slow cooking allows the flavors to penetrate deeply and ensures the chicken becomes tender and juicy.

When the cooking time is almost complete, remove about 1/4 cup of the sauce from the crockpot.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
Stir the slurry into the reserved sauce until well combined.
Pour this mixture back into the crockpot, gently stirring to distribute it. Cook on high for an additional 15-20 minutes to thicken the sauce.

Once the sauce has thickened, give everything a final stir.
Use tongs to transfer the chicken to a serving plate and spoon the thickened sauce over the top.
Garnish with sliced green onions and sesame seeds for an added touch of color, flavor, and crunch.

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