Description
Learn how to make tender and flavorful Crock Pot Bourbon Chicken! This easy slow cooker recipe features a rich, sweet, and savory sauce with a hint of bourbon, perfect for a delicious weeknight dinner.
Ingredients
Scale
- 3 pounds boneless, skinless chicken thighs, well-trimmed
- 1 cup light brown sugar
- 1 cup soy sauce
- â…“ cup bourbon whiskey
- 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 water
- ¼ cup green onions, chopped
Instructions
1. Prepare the Chicken: Trimming for Tenderness
- Trim Chicken: Trim any excess fat from the boneless, skinless chicken thighs. This will help to create a leaner and more tender finished product.
2. Assemble in the Slow Cooker: Layering the Ingredients
- Place Chicken in Slow Cooker: Place the trimmed chicken thighs in the bottom of the slow cooker.
- Combine Sauce Ingredients: In a medium mixing bowl, whisk together the light brown sugar, soy sauce, bourbon whiskey, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic.
- Tip: Whisk well to ensure the brown sugar is fully dissolved.
- Pour Sauce Over Chicken: Pour the sauce mixture over the chicken thighs in the slow cooker, making sure the chicken is evenly coated.
3. Slow Cook the Chicken: Achieving Maximum Tenderness
- Cover and Cook: Cover the slow cooker with its lid.
- Cooking Time: Cook on high for 4 hours or on low for 6 hours.
- Check for Doneness: The chicken is cooked through when it’s very tender and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
4. Shred the Chicken and Thicken the Sauce: Creating the Perfect Texture
- Remove Chicken: Once the chicken is cooked, carefully remove the chicken thighs from the slow cooker and place them on a plate or cutting board.
- Shred Chicken: Using two forks, shred the chicken into bite-sized pieces.
- Prepare Cornstarch Slurry: In a small mixing bowl, whisk together the cornstarch and water until the cornstarch is completely dissolved and no lumps remain.
- Thicken Sauce: Pour the cornstarch slurry into the sauce remaining in the slow cooker. Whisk well to combine.
- Return Chicken to Sauce: Add the shredded chicken back to the slow cooker. Stir to coat the chicken evenly with the thickened sauce.
- Continue Cooking: Cover the slow cooker again and cook for a few more minutes to allow the sauce to fully thicken and the chicken to heat through. Then turn off the slow cooker.
5. Serve and Garnish: The Final Touches
- Serve over Rice: Serve the Crock Pot Bourbon Chicken hot, spooned over a bed of cooked rice (white, brown, or your favorite variety).
- Garnish: Sprinkle with chopped green onions for a pop of color and fresh flavor.
