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Craving that takeout flavor? Try throwing together this simple Crock Pot Bourbon Chicken. The chicken turns melt-in-your-mouth soft in a sweet, gingery sauce. Pile it onto some rice, stuff it into sandwich rolls, or toss it with broccoli—up to you.
Why Give It a Go
On packed days, just toss everything in before you head out. You get super tender chicken every time. The sauce hits that Chinese takeout sweet spot, but you know what you used. Chicken thighs won’t dry out like breasts. Kids gobble up that sweetness and adults can’t get over how easy it is.
What Goes In
- Bourbon: Quarter cup (skip if you’d rather not use it)
- Apple Vinegar: Two spoonfuls
- Garlic: Four cloves, chop up
- Ketchup: Quarter cup
- Brown Sugar: Quarter cup
- Salt and Pepper: Add as much as you like
- Honey: Quarter of a cup
- Red Pepper Flakes: Just a pinch
- Apple Juice: One cup
- Chicken Thighs: Three pounds, boneless and skinless
- Water: To stir into cornstarch
- Green Onions: Bunch, slice them up
- Fresh Ginger: Chunky piece, grate it
- Cornstarch: Two spoonfuls for thickening
- Soy Sauce: Half a cup
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Easygoing Bourbon Chicken
- Dish It Up Last:
- Spoon it over rice and use extra onions for garnish if that’s your thing.
- Wrap It All Up:
- Pop the chicken back in the thickened sauce, toss in the green onions, mix it all around.
- Thicken the Sauce:
- Mix cold water and cornstarch first. Stir into the bubbling sauce, let it cook about 10 minutes till it’s thick.
- Chop the Chicken:
- Pull the chicken out and cut into bite-sized chunks. Cover so it stays cozy.
- Let It Go Slow:
- Lid on, cook for 6-7 hours on low (or 3 hours high). Should be falling apart when it’s ready.
- Get the Chicken Ready:
- Lay chicken thighs in your pot and drown with sauce, make sure all pieces are covered.
- Add the Extras:
- Stir in your chopped garlic, ginger, flaky peppers—make sure it’s all smooth.
- Start With the Sauce:
- In a bowl, combine all your liquids—apple juice, bourbon, ketchup, soy, honey, vinegar, and sugar. Stir it up real well.
Backstory
Word is this came from Bourbon Street in New Orleans, first whipped up by a Chinese chef who splashed some bourbon in the mix. These days, you’ll see it at mall food courts, but making your own blows those versions away.
Why This One Wins
Barely any effort and you get fancy-tasting food. Chicken falls apart like magic. Sauce gets glossy and sweet—killer on a bowl of rice. Toss it together before work, come home and dinner’s in the pot. Even picky eaters can’t say no.
Make It Work For You
The slow cooker is where the magic happens. It’s all about letting the flavors mingle. Don’t peek too much—just lets the heat out. Need your sauce thicker? Use a little more cornstarch. Too thick? Toss in another splash of hot water. Spice lover? Add extra pepper flakes.
Picking Good Stuff
Go for chicken thighs if you can—they’re juicier than the breast. Grate up fresh ginger for real punch. Regular soy sauce packs more flavor than the light stuff. No bourbon or just don’t want it? Use more apple juice. Fresh garlic is way better than anything from a jar.
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Tricks for Success
Whisk the sauce until it’s totally smooth before it hits the pot. Try cutting chicken in equal pieces so it all finishes at the same time. Lid stays on during cooking for best results. Check at the 6 hour mark—if your chicken’s shreddable, you’re set. Sauce only gets better the next day. In the fridge, it’s good for 3 days.
Frequently Asked Questions
- → Can I use chicken breasts?
Definitely, but keep an eye on them! Breasts cook quicker than thighs and can dry out. Check after 4 hours on low. To keep them moist: go for larger chunks, add more sauce, or turn them midway. Want foolproof results? Mix breasts and thighs. Tenders work great too—just cut cooking time. Cook till the meat's 165°, but not tough!
- → No bourbon - what else works?
Try apple juice—it’s kid-friendly and tasty! You can also use chicken broth with a dash of vanilla. Like the bourbon flavor but not the alcohol? Go for bourbon extract (just a few drops). Maple syrup adds sweetness, and cola gives it a good color and flavor. Use the same amount as you would bourbon, and adjust sugar since some substitutes are already sweet.
- → Sauce too thin?
No problem! Mix a tablespoon of cornstarch with two tablespoons cold water, then stir it into the hot sauce. Want it even thicker? Do it again. Some folks take the lid off during the last hour to reduce it. A spoonful of honey can also help thicken and add stickiness. Remember, sauces thicken as they cool. Too thick? Splash in some chicken broth. The sauce should coat a spoon but still pour easily.
- → Need gluten-free soy sauce?
Tamari is ideal—just like soy sauce without the wheat. Coconut aminos work too, though they’re a bit sweet so you might need less sugar. Check for Kikkoman's gluten-free soy sauce at the store. Always read labels—some brands sneak gluten in. For someone totally gluten-free, check the bourbon too—some brands hide gluten in there. Low-sodium soy sauces are also available if needed!
- → How do I make it spicy?
Lots of ways! Red pepper flakes are a quick fix—start with a half teaspoon. Sriracha’s great for garlic heat. Add fresh ginger or more black pepper for mild spice. Feeling bold? Toss in a chopped chili or use sambal chili paste, which begins mild and builds heat. Add early for a nice blend while it cooks. Serve extra hot sauce on the side so everyone can customize their kick!
Conclusion
Love this? Make teriyaki chicken next time. Or try honey garlic chicken, both use simple slow-cooking with delicious sauces.