Crockpot Bourbon Chicken
Crockpot Bourbon Chicken will be a new fav and the hands on time is only about 15 minutes! I hope you love it!
If you have ever been to a mall food court and inhaled at the Cajun Cafe or Bourbon Chicken stand, you already know exactly what this Crockpot Bourbon Chicken tastes like. Sweet, savory, glossy, slightly sticky chicken in a deeply flavored sauce over rice. The difference is this version is made entirely in your crockpot with about 15 minutes of actual hands-on time, and it tastes even better than the mall version because the chicken thighs slow-cook into the most tender, juicy, fall-apart bites.
The bourbon is what gives this dish its signature depth. It cooks off completely in the crockpot, leaving behind a rich, caramelly background note that pairs perfectly with the brown sugar and soy sauce. If you do not cook with alcohol, apple juice is a great substitute that gives you a similar fruity sweetness without the spirit. Either way, the result is incredible.
Chicken thighs are non-negotiable for this recipe. They stay juicy and tender through hours of low cooking, soaking up all that bourbon-brown sugar-soy goodness. Chicken breasts can get dry in a slow cooker because they have less fat, but thighs are forgiving and just keep getting better. A quick cornstarch slurry at the end thickens the sauce into that glossy, glazy consistency that clings to every bite.
Serve it over microwave jasmine rice with some steamed broccoli on the side for the easiest takeout-at-home dinner you have ever made. My family asks for this on repeat, and I love that the crockpot does all the work while I am off doing other things. Let's make it.
📝 Ingredients
- 2 lbs Boneless Skinless Chicken Thighs (about 8 thighs)
- 1/2 tsp Salt/ 1/4 tsp Pepper
- 1/3 cup Bourbon OR 1/3 cup of Apple Juice
- 3/4 cup Brown Sugar
- 3/4 cup Low Sodium Soy Sauce (not regular soy sauce its too salty)
- 1 tsp granulated Ginger OR ginger paste
- 3 cloves grated garlic OR 1 TBSP jarlic OR 1 TBSP Garlic Powder (your choice!)
- 2 TBSP corn starch
- 3 TBSP juices from the crockpot
- Sides: Microwave Jasmine Rice / Steamed Broccoli
👩🍳 Directions
- 1
Add chicken thighs to the bottom of your crockpot and sprinkle tops with salt/pepper.
- 2
In a small mixing bowl combine bourbon, low sodium soy sauce, brown sugar, ginger, and garlic and whisk well to combine. Pour on top of chicken.
- 3
Cook on low for 4 hours.
- 4
After 4 hours, add cornstarch to a small bowl with 3 TBSP of juices from the crockpot and whisk well to combine. Pour cornstarch mixture into the crockpot and stir it around to mix it in with the chicken/juices. Turn crockpot heat to high and cover for 10 minutes.
- 5
Prep your sides by microwaving your rice and steaming your broccoli if cooking. Serve chicken with sauce over rice and enjoy!
Ingredient Notes & Substitutions
Chicken thighs: 2 pounds boneless skinless thighs (about 8). Thighs are essential here. They stay juicy and tender through 4 hours of slow cooking. Breasts will be dry.
Bourbon: A third of a cup of any bourbon you would drink. The alcohol cooks off and leaves behind that deep, caramelly flavor. Apple juice subs one for one if you do not cook with alcohol.
Brown sugar: Three quarters of a cup. Light or dark brown both work. Dark brown gives a deeper molasses note.
Low-sodium soy sauce: Three quarters of a cup. Do not use regular soy sauce, it will make the dish way too salty as it concentrates. Tamari or coconut aminos work for gluten-free.
Ginger: 1 teaspoon ground ginger or ginger paste. Fresh grated ginger (about 1 tablespoon) gives the brightest flavor.
Garlic: 3 fresh cloves grated, or 1 tablespoon jarred minced garlic, or 1 tablespoon garlic powder. Fresh is best but any version works.
Cornstarch: 2 tablespoons mixed with 3 tablespoons of the crockpot juices to make a slurry. This thickens the sauce into that glossy, restaurant-style consistency.
Jasmine rice: The traditional pairing. Microwave bags of jasmine rice are the easiest. Plain steamed rice or even cauliflower rice work too.
How to Store, Reheat & Freeze
Store the chicken and sauce together in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1 to 2 minutes, or warm gently on the stove. The sauce thickens as it cools, so a splash of water or broth when reheating helps loosen it.
To freeze, cool completely and portion into freezer bags or containers. The chicken with sauce freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
What to Serve With Crockpot Bourbon Chicken
The classic takeout move is jasmine rice and steamed broccoli, and there is a reason. The sticky sauce wants a starchy base to soak into, and a green vegetable balances the sweetness. Other great sides include fried rice, lo mein noodles, snap peas, stir-fried bok choy, or roasted asparagus. For a full mall-food-court-at-home vibe, add an egg roll or crab rangoon on the side.
💡 Tips for Success
- Use boneless skinless chicken thighs, not breasts. Thighs have more fat and stay tender through 4 hours of slow cooking. Breasts can dry out.
- Use low-sodium soy sauce, not regular. Regular soy sauce will make the dish way too salty since it cooks down and concentrates. Low-sodium gives you control.
- Bourbon vs apple juice: both work great. Bourbon adds a deeper caramelly note from the wood barrels. Apple juice gives you a sweeter, fruitier flavor. Pick based on preference.
- Whisk the sauce ingredients together in a separate bowl before pouring over the chicken. Lumps of brown sugar or undissolved ginger sticking to the chicken will not distribute evenly.
- Do not skip the cornstarch slurry at the end. Mixing it with hot crockpot juices instead of cold water prevents lumps and helps it thicken evenly when it goes back in.
- Turn the crockpot to high for the last 10 to 15 minutes after adding the cornstarch slurry. The higher heat is what activates the cornstarch and thickens the sauce.
- Grate the garlic and ginger fresh if you can. The flavor is so much brighter and more pronounced than jarred or powdered. A microplane makes quick work of both.
- Spoon the sauce over each serving generously. The glossy, slightly sticky sauce is the soul of this dish. Be generous over the rice.
❓ Frequently Asked Questions
Can I really cook with bourbon? Does the alcohol cook off?
Yes. After 4 hours in the crockpot, the alcohol has fully evaporated and what is left behind is the rich, caramelized flavor of the bourbon. The dish is completely family friendly when finished.
Can I use chicken breasts instead?
You can, but reduce the cook time to 3 hours on low. Chicken breasts dry out faster in the slow cooker. Cube them into 1.5-inch chunks for the best texture.
Can I make this without a crockpot?
Yes. Sear the chicken thighs in a hot pan, then pour the sauce over and simmer covered on low for 30 to 35 minutes until cooked through. Add the cornstarch slurry at the end and simmer 2 to 3 more minutes.
How do I make it gluten free?
Use tamari or coconut aminos in place of the soy sauce. Both are gluten free and work great in this recipe. The flavor profile is nearly identical.
Can I add vegetables to the crockpot?
Bell peppers and onions hold up well to slow cooking. Add them in the last hour so they do not turn to mush. Broccoli is better steamed separately and served alongside.
How do I store leftovers?
Store the chicken and sauce in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove. The sauce thickens as it chills, so add a splash of water or broth when reheating to loosen it up.
Can I freeze it?
Yes. Cool completely and freeze the chicken with the sauce in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
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