CrockPot Bourbon Chicken features tender bites of chicken in a rich, tangy but sweet bourbon sauce that melts in your mouth. It's a perfect easy weeknight meal.
CrockPot Bourbon Chicken
This CrockPot Bourbon Chicken is ridiculously easy to make at home. Tender chicken swims in a tangy sweet bourbon sauce that just melts in your mouth.
Prep it in just 15 minutes or less. It's a great weeknight, set-it-and-forget-it meal and delicious served over rice.
Why is it Called Bourbon Chicken?
Bourbon chicken actually gets its name from Bourbon Street (in New Orleans) rather than the liquor, and, of course, for the bourbon in it. Therefore, it's more of a Chinese-American fusion dish rather than authentic Chinese.
What Kind of Bourbon Should I Use?
You can really use any bourbon for cooking, and you also don't have to spend a fortune on a bottle.
My advice for all alcohol when cooking is to buy a mid-grade. Some of the flavor will be covered, unlike when drinking it neat or on the rocks. However, you will also be cooking out the alcohol, leaving just the flavor behind, so you do want it to have a decent flavor.
For bourbon, I typically buy Evan Williams. Other good choices are Jim Beam or Heaven Hill.
Why Should I Use Chicken Thighs Instead of Breasts?
Chicken Thighs are a darker meat and are therefore more tender and juicy due to fat content. This means that your chicken will turn out more tender, especially in the slow cooker, when using chicken thighs over breasts.
How to Serve CrockPot Bourbon Chicken
Serve Crockpot Bourbon Chicken over rice with steamed or sauteed veggies such as broccoli, bok choy, cabbage, or zucchini.
Top with green onions and sesame seeds.
How to Freeze CrockPot Bourbon Chicken
Crockpot bourbon chicken can be frozen before or after cooking.
Before cooking, dump all of the ingredients, except cornstarch, water, green onions, and rice, into a freezer bag or container. Freeze for up to 3 to 6 months. Thaw overnight in the refrigerator before using. Then cook according to recipe instructions.
After cooking, allow to cool to room temperature. Then transfer to an air-tight freezer container, and freeze for up to 3 to 6 months. Before use, thaw in the refrigerator overnight. To reheat, add chicken to a large saucepan or skillet and heat over medium heat on the stove before serving.
More Crockpot Chicken Recipes You'll Love
- Crockpot Southwest Chicken Chili - a complete meal in the Crock Pot. We love this served over rice with a sprinkle of cheese.
- Crockpot Chicken Tacos - an incredibly easy taco recipe for the slow cooker
- Crockpot Hawaiian Chicken - tangy-sweet chicken with bites of pineapple and bell pepper.
- Crockpot Barbecue Chicken Sandwiches - super simple weeknight recipe with just a few ingredients.
- Crockpot Pineapple Chicken - chicken in a sweet pineapple sauce with red peppers and onions. Delicious served over rice.
CrockPot Bourbon Chicken Video
CrockPot Bourbon Chicken
- 3 pounds boneless skinless chicken thighs
- 3 tablespoons cornstarch
- 3 tablespoons water
- Sliced green onions for serving
- Cooked rice for serving
- 4 garlic cloves minced
- ½ teaspoon freshly grated ginger
- ⅓ cup apple juice
- 3 tablespoons apple cider vinegar
- ¼ cup chicken broth
- ¼ cup bourbon
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon hoisin sauce
- 2 dried red chili peppers seeded
- Add all sauce ingredients to the slow cooker. Stir to combine.
- Place chicken into crock and spoon sauce over chicken.
- Cover and cook on Low for 6-7 hours.
- Remove chicken from sauce and chop or shred into smaller bite-sized pieces. Set aside.
- In a small mixing bowl, combine cornstarch and water. Add slurry to sauce mixture in crockpot.
- Add chicken back to sauce and stir to combine.
- Serve warm topped with green onions over rice.
- This recipe is naturally dairy free.
- To make gluten free, use gluten free tamari sauce or coconut aminos in place of soy sauces.
- Dark Soy Sauce: You can use an extra tablespoon of normal soy sauce in place if you don't have it on hand. It gives the dish a rich, deep color and is a bit sweeter than typical soy sauce.
- Dried Red Chili Peppers: You can use ½ teaspoon crushed red pepper flakes if you can't find the whole dried peppers.
- Hoisin Sauce: If you don't have hoisin, you can use ketchup. It won't taste exactly the same, but it will work in a pinch.
- Test for salt before adding any, as soy sauce is already salty.
- Storage: Store covered in the refrigerator for up to 5 days. Reheat in individual portions in the microwave on microwave-safe plates.
- Freezer Directions: Before cooking, dump all of the ingredients, except cornstarch, water, green onions, and rice, into a freezer bag or container. Freeze for up to 3 to 6 months. Thaw overnight in the refrigerator before using. Then cook according to recipe instructions. After cooking, allow to cool to room temperature. Then transfer to an air-tight freezer container, and freeze for up to 3 to 6 months. Before use, thaw in the refrigerator overnight. To reheat, add chicken to a large saucepan or skillet and heat over medium heat on the stove before serving.
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