Slow-Cooked Bourbon Glazed Chicken

This mouthwatering Crock Pot Bourbon Chicken has become my go-to recipe for busy weeknights when I want something that feels special without the fuss. The slow cooker does all the heavy lifting while creating a rich, sticky sauce that transforms ordinary chicken thighs into something extraordinary.

I first made this bourbon chicken during a particularly hectic week when I needed something that could cook while I worked from home. The amazing aroma filling my house had everyone asking what was for dinner hours before it was ready.

Ingredients

• Boneless skinless chicken thighs: Give you the juiciest results and won't dry out during slow cooking
• Light brown sugar: Creates caramelization and that signature sweetness that balances the soy sauce
• Soy sauce: Provides the savory umami foundation that makes this dish so craveable
• Bourbon whiskey: Adds complex vanilla and caramel notes without tasting boozy after cooking
• Apple cider vinegar: Brightens all the flavors and cuts through the richness
• Ground ginger: Brings warmth and subtle spice that complements the bourbon beautifully
• Honey: Adds another layer of natural sweetness and helps create that sticky glaze
• Red pepper flakes: Provide just enough heat to keep things interesting without overwhelming
• Fresh minced garlic: Is essential for depth of flavor always use fresh not jarred
• Cornstarch mixed with water: Creates the perfect thickening agent for that clingy sauce
• Green onions: Add fresh color contrast and a mild onion flavor that finishes the dish perfectly

Step-by-Step Instructions

Prepare the chicken:

Place trimmed chicken thighs in an even layer at the bottom of your slow cooker making sure pieces aren't stacked too high which could lead to uneven cooking.

Mix the bourbon sauce:

In a medium bowl combine brown sugar soy sauce bourbon apple cider vinegar ground ginger honey red pepper flakes and minced garlic. Whisk thoroughly until sugar is mostly dissolved creating a smooth sauce that will penetrate the chicken during cooking.

Combine and cook:

Pour your sauce mixture evenly over the chicken ensuring all pieces are coated. Cover with the lid and set to cook on high for 4 hours or low for 6 hours. The chicken is done when it easily shreds with a fork and has reached an internal temperature of 165°F.

Shred the chicken:

Once cooking time is complete remove chicken pieces to a cutting board. Using two forks or your preferred method shred or chop the chicken into bitesize pieces according to your texture preference.

Thicken the sauce:

Create a cornstarch slurry by whisking together cornstarch and water in a small bowl until completely smooth. While the sauce is still hot in the slow cooker stir in this slurry mixture. The sauce will begin thickening almost immediately.

Finish the dish:

Return all the shredded chicken to the thickened sauce and stir gently to coat every piece. Allow it to cook for an additional 5 to 10 minutes until the sauce reaches your desired consistency. Remember it will continue to thicken slightly as it cools.

Serve and enjoy:

Turn off the heat sprinkle with freshly chopped green onions and serve over your choice of rice. The contrast of the sticky glazed chicken against fluffy rice creates the perfect bite.

Save

The bourbon is really the star ingredient here. Even though the alcohol cooks off during the slow cooking process it leaves behind complex caramel and vanilla notes that make this dish truly special. My grandmother who claims to dislike anything with alcohol couldn't stop raving about this chicken and asked for the recipe after our family Sunday dinner.

Make It Your Own

This bourbon chicken recipe is wonderfully adaptable to your personal taste preferences. If you enjoy a spicier dish simply double the red pepper flakes or add a tablespoon of sriracha to the sauce mixture before cooking. For a more savory version reduce the brown sugar by 1/4 cup. The beauty of slow cooker recipes is how forgiving they are to modifications.

Storage Tips

This bourbon chicken actually tastes even better the next day after the flavors have had time to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of water or chicken broth to maintain moisture as the sauce will thicken considerably when chilled. For longer storage freeze in portion sized containers for up to 3 months and thaw overnight in the refrigerator before gently reheating.

Serving Suggestions

While traditional white rice is the classic pairing for bourbon chicken there are numerous ways to serve this versatile dish. Try it over brown rice for added nutrition or cauliflower rice for a lower carb option. It also makes amazing lettuce wraps when served in butter lettuce cups with extra green onions and sesame seeds. For a complete meal steam some broccoli or snow peas on the side to add color and vegetables to your plate.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs, though thighs typically stay juicier during the slow cooking process. If using breasts, consider checking for doneness earlier as they may cook faster and can become dry if overcooked.

→ What can I use instead of bourbon?

If you prefer to cook without alcohol, you can substitute the bourbon with apple juice, chicken broth, or even water mixed with 1 tablespoon of vanilla extract for flavor. The dish will have a different flavor profile but will still be delicious.

→ How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. This dish also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.

→ Can I make this dish spicier?

Absolutely! For more heat, increase the red pepper flakes to 1 teaspoon or add 1-2 tablespoons of sriracha or your favorite hot sauce to the sauce mixture before cooking.

→ What sides pair well with bourbon chicken?

This bourbon chicken pairs wonderfully with white rice, brown rice, or cauliflower rice for a low-carb option. For vegetables, consider steamed broccoli, sautéed snap peas, or a simple Asian-inspired slaw to complement the sweet-savory flavors.

→ Can I cook this on the stovetop instead?

Yes, you can adapt this for stovetop cooking. Cut the chicken into bite-sized pieces first, brown them in a large pot, then add the sauce ingredients. Simmer covered on low heat for about 30-45 minutes, stirring occasionally, then thicken with the cornstarch slurry at the end.