Go Back

Crock Pot Bourbon Chicken

Crock pot bourbon chicken cooks low and slow in a 6-quart slow cooker until the thighs are tender and reach 165°F. A quick cornstarch slurry thickens the sweet, tangy bourbon sauce before it’s coated over the chicken.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2 lb chicken thighs boneless, skinless
For the sauce
  • 0.5 cup bourbon
  • 0.5 cup soy sauce low-sodium
  • 0.5 cup light brown sugar packed
  • 0.25 cup ketchup
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic minced
  • 1 tsp ginger grated fresh
  • 0.25 tsp crushed red pepper flakes
  • 1 tbsp cornstarch
  • 1 tbsp water cold

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the chicken
  1. Arrange the chicken thighs in a 6-quart slow cooker.
  2. In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, ketchup, vinegar, garlic, ginger, and red pepper flakes.
  3. Pour the sauce over the chicken.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest part of a thigh reaches 165°F.
Thicken the sauce
  1. Transfer the chicken to a plate and cover loosely to keep warm.
  2. Whisk the cornstarch and cold water together in a small bowl until smooth.
  3. Stir the slurry into the slow cooker.
  4. Cover and cook the sauce on HIGH for 15 to 20 minutes, until thickened.
  5. Return the chicken to the cooker and turn it to coat in the sauce.

Notes

For the thickest sauce, whisk the cornstarch slurry until completely smooth before adding it to the cooker. Refrigerate leftovers for 3–4 days or freeze them; use gluten-free tamari in place of soy sauce for a gluten-free option.