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.
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.
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Notes
Nutrition facts do not include green onions or 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.