Easy Crockpot Bourbon Chicken (Print version)
Tender slow cooker chicken thighs in a glossy bourbon, tamari, garlic, and brown sugar sauce.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken thighs, trimmed
02 -
1/4 teaspoon black pepper
03 -
Cooking spray or 1 teaspoon neutral oil, for the slow cooker
For the bourbon sauce
04 -
1/3 cup (80 ml) bourbon
05 -
1/2 cup (120 ml) gluten-free tamari
06 -
1/3 cup (70 g) packed brown sugar
07 -
2 tablespoons honey
08 -
1/4 cup (60 g) ketchup
09 -
3 tablespoons apple cider vinegar
10 -
4 cloves garlic, minced
11 -
1 tablespoon grated fresh ginger
12 -
1/4 teaspoon red pepper flakes, optional
To thicken and serve
13 -
2 tablespoons cornstarch
14 -
2 tablespoons cold water
15 -
3 green onions, thinly sliced
16 -
Cooked rice or steamed broccoli, for serving
# Instructions:
01 -
Whisk bourbon, tamari, brown sugar, honey, ketchup, apple cider vinegar, garlic, ginger, black pepper, and red pepper flakes in a bowl until combined.
02 -
Lightly coat a 4-to-6-quart slow cooker. Arrange the chicken thighs in an even layer and pour the sauce over the top.
03 -
Cover and cook on low for 6-7 hours or on high for 3-3 1/2 hours, until the chicken is tender and reaches 165°F in the thickest part.
04 -
Transfer the chicken to a cutting board. Chop into bite-size pieces, then cover loosely while you thicken the sauce.
05 -
Whisk cornstarch with cold water until smooth. Stir the slurry into the hot sauce in the slow cooker, cover, and cook on high for 10-15 minutes until glossy and thickened.
06 -
Return the chopped chicken to the slow cooker and stir until coated. Serve warm over rice or broccoli with green onions on top.
# Good to know:
01 -
Nutrition is an estimate for chicken and sauce only, not rice.
02 -
Use gluten-free tamari if serving someone who avoids gluten.
03 -
Chicken must be fully thawed before slow cooking.