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Slow Cooker Bourbon Chicken

Slow cooker bourbon chicken in glossy brown sauce with green onions, served in a white ceramic bowl on white marble.
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Slow Cooker Bourbon Chicken combines tender chicken thighs with a glossy brown sugar, soy sauce, bourbon, and garlic sauce. With just 5 mins of preparation, it’s an easy dinner to serve over rice with steamed vegetables.

Ingredients

Scale
  • 3 pounds boneless skinless chicken thighs, trimmed
  • 1 cup light brown sugar
  • 1 cup soy sauce
  • ⅓ cup bourbon whisky
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon ground ginger
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water
  • ¼ cup green onions, chopped

Instructions

  1. Arrange the chicken: Place the trimmed chicken thighs in the bottom of the slow cooker.
  2. Mix the sauce: Whisk together the brown sugar, soy sauce, bourbon, vinegar, ginger, honey, red pepper flakes, and garlic. Pour over the chicken.
  3. Cook until tender: Cover and cook on high for 4hr or low for 6hr, until the chicken is tender and reaches 165°F in the thickest part.
  4. Chop the chicken: Transfer the thighs to a plate and roughly chop into serving pieces, leaving the sauce in the slow cooker.
  5. Thicken the sauce: Stir the cornstarch and cold water until smooth, then whisk into the cooking liquid. Return the chicken, stir, and cover until the sauce bubbles and thickens, switching to high if needed.
  6. Finish and serve: Turn off the slow cooker, sprinkle with chopped green onions, and serve. Rice and vegetables are optional accompaniments.

Notes

  • The listed timing uses the high setting. Cooking on low takes 6hr, plus preparation and the final sauce thickening.
  • Allow a little extra time after the main cooking period for chopping the chicken and thickening the sauce.
  • Reduced sodium soy sauce helps keep the sauce from tasting overly salty.
  • Replace bourbon with an equal amount of apple juice or chicken broth when avoiding alcohol.
  • Refrigerate promptly in shallow airtight containers for up to 4 days, or freeze for up to 3 months.
  • Thaw overnight in the refrigerator. Reheat with a splash of water until the chicken reaches 165°F throughout.
  • Calories are approximate and exclude rice and side dishes.

Nutrition

Keywords: Slow Cooker Bourbon Chicken

Find it online: https://thesavorymama.com/slow-cooker-bourbon-chicken/