Sticky, sweet, and just the right kind of savory. This crock pot bourbon chicken is the dinner your weeknight dreams are made of. It smells amazing while it simmers away and tastes just like your favorite mall food court bite. But better and way easier.
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Why You’ll Love This Crock Pot Bourbon Chicken
There’s something magical about tossing a few pantry staples and chicken into the slow cooker and ending up with a flavor-packed meal. This one is a total win.
The bourbon brings a warm, deep richness that balances perfectly with the sweet brown sugar and tangy soy sauce. And guess what? No need to babysit the stove. It practically cooks itself while you relax, run errands, or sneak in a little “me time.”
If you’re already hooked on cozy crock pot recipes like this Crock Pot Chicken Pot Pie, this bourbon version will feel like a sweet and savory cousin.
Ingredients You’ll Need
Boneless skinless chicken thighs are the real stars here. They soak up the sticky sauce and stay melt-in-your-mouth tender all through the slow cook. You can absolutely use chicken breasts if that’s what you’ve got in the fridge, but thighs bring that buttery texture that makes this dish a comfort food classic. We use them all the time in this Crock Pot French Onion Chicken and the result is always dreamy.
Now, let’s talk about that rich, sweet sauce. It’s the kind that turns ordinary chicken into something that tastes like your favorite takeout treat.
- Soy sauce for salty, umami depth
- Bourbon for a warm, slightly smoky flavor
- Brown sugar to sweeten and round everything out
- Ketchup for tang and richness
- Fresh garlic and ginger to brighten it all up
- Red pepper flakes (totally optional, but a nice touch if you love a hint of heat)
To thicken it all at the end, you’ll just need:
- Cornstarch and water for that thick, glossy finish
- And a splash of olive oil if you want to sear the chicken before slow cooking
That’s it. Simple, bold, and pantry-friendly.
How to Make Crock Pot Bourbon Chicken
1. Whisk the Sauce
Start by combining soy sauce, bourbon, brown sugar, ketchup, garlic, ginger, and red pepper flakes in a bowl. Give it a good whisk. The smell alone is delicious.
2. Sear the Chicken (Optional)
This step is totally up to you, but searing the chicken thighs in a bit of olive oil before they hit the crock pot gives them a golden crust and adds flavor.
3. Add Everything to the Slow Cooker
Place the chicken in the crock pot and pour that beautiful sauce right over the top. Make sure it’s well coated.
4. Let It Cook
Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours. The chicken will be fall-apart tender by the time it’s done.
Want something equally low-effort and cozy for later this week? This Crock Pot Teriyaki Chicken is perfect for meal prep too.
5. Thicken the Sauce
Thirty minutes before serving, mix cornstarch with a little cold water to make a slurry. Stir it into the slow cooker. The sauce will thicken into that shiny, sticky glaze we all love.
6. Serve and Enjoy
Scoop the chicken and sauce over white rice, noodles, or even steamed broccoli. Garnish with sesame seeds or chopped green onions if you’re feeling fancy.
Tips and Variations
- Swap the bourbon with apple juice or broth if you’d rather skip the alcohol
- Add bell peppers or pineapple for a little twist
- Want a bit more heat? Go for extra red pepper flakes
- Double the batch and freeze half for a busy night
- Sneak in extra veggies like we do in this Crock Pot Chicken Pot Pie
Storage and Leftovers
This dish stores like a dream.
- Keep leftovers in the fridge for up to 4 days
- Freeze in individual portions for up to 3 months
- Reheat gently on the stovetop or in the microwave with a splash of water or broth
Meal prepping? Pair it with a batch of Crock Pot Teriyaki Chicken for a delicious two-for-one dinner plan.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely. Thighs are juicier, but breasts will still taste great if that’s what you have.
What can I use instead of bourbon?
Apple juice, apple cider, or even water with a tiny splash of vanilla all make tasty subs.
How do I make the sauce thicker?
A little extra cornstarch slurry or letting the sauce simmer uncovered should do the trick.
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