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Crock Pot Bourbon Chicken

Crock pot bourbon chicken cooks tender chicken thighs in a slow cooker with a sweet, savory bourbon sauce. The sauce is thickened on the stovetop until glossy, then coats bite-size pieces of chicken.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Chinese
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 6-quart slow cooker
  • 1 3-quart saucepan

Method
 

Make the sauce
  1. Whisk the bourbon, soy sauce, brown sugar, ketchup, vinegar, garlic, ginger, and red pepper flakes together in a 6-quart slow cooker.
Slow-cook the chicken
  1. Add the chicken thighs and turn them to coat in the sauce.
  2. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
Thicken the sauce
  1. Transfer the chicken to a plate.
  2. Pour the cooking liquid into a 3-quart saucepan and bring it to a boil over medium-high heat.
  3. Stir the cornstarch and cold water together in a small bowl until smooth.
  4. Whisk the cornstarch mixture into the boiling sauce and cook for 1 to 2 minutes, until glossy and thickened.
Finish the chicken
  1. Cut the chicken into bite-size pieces.
  2. Return it to the saucepan and stir to coat with the sauce.

Notes

For the glossiest sauce, stir the cornstarch and cold water until completely smooth before adding it. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free swap, use gluten-free tamari in place of soy sauce.