Best Crock Pot Bourbon Chicken: Sweet, Sticky, and Effortless
A classic sweet-and-savory dish featuring boneless chicken thighs slow-cooked until tender in a rich bourbon, soy, and brown sugar glaze. This is the ultimate “set it and forget it” weeknight dinner.
- Prep Time: 10 Minutes
- Cook Time: 6-7 Hours (Low) or 3-4 Hours (High)
- Total Time: 7 Hours 10 Minutes
- Yield: 6 servings 1x
Ingredients
Scale
The Chicken
- 2 lbs Boneless, Skinless Chicken Thighs
- Salt and Black Pepper, to taste
The Sticky Sauce Base
- 1/2 cup Low-Sodium Soy Sauce
- 1/4 cup Bourbon (or apple juice for alcohol-free)
- 1/2 cup Light Brown Sugar
- 1/4 cup Ketchup
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Minced Fresh Ginger
- 4 cloves Garlic, minced
- 1/2 tsp Red Pepper Flakes (optional for heat)
For Thickening & Garnish
- 3 Tbsp Cornstarch
- 3 Tbsp Cold Water
- 1/4 cup Green Onions, sliced
- Toasted Sesame Seeds (optional)
Instructions
- Place Chicken: Place chicken thighs in the slow cooker and season with salt and pepper.
- Make Sauce: In a bowl, whisk together the soy sauce, bourbon, brown sugar, ketchup, apple cider vinegar, ginger, garlic, and red pepper flakes.
- Cook: Pour the sauce over the chicken. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- Shred: Remove chicken, shred with forks, and return to the slow cooker.
- Thicken: Whisk cornstarch and cold water to form a slurry. Pour into the sauce and stir well.
- Finish: Cook on HIGH for 15–20 minutes until the sauce is thickened and glossy. Stir in half the green onions.
- Serve: Serve hot over rice, garnished with remaining green onions and sesame seeds.
Notes
- Best Meat: Chicken thighs resist drying out and provide the most flavor for this long-cooked dish.
- Freezing: This recipe is freezer-friendly! Combine all ingredients (except cornstarch/water/garnish) in a bag, freeze, then thaw and cook as directed.
- Alcohol: The alcohol in the bourbon evaporates during cooking, leaving behind only the flavor.