Crock Pot Bourbon Chicken

This Crock Pot Bourbon Chicken is one of those recipes that fills your home with the most incredible aroma while you go about your day. I remember the first time I made bourbon chicken in my slow cooker – my neighbor knocked on the door asking what smelled so amazing, and by dinnertime, my kitchen felt like the coziest place on earth.

There’s something magical about coming home to a meal that’s been simmering away, transforming simple chicken thighs into something tender and glazed with that perfect sweet-and-savory sauce. The bourbon adds a warmth and depth you just can’t get from regular ingredients, and honestly, it reminds me of those Sunday suppers at Grandma’s farm where every dish had a little something special. This Crock Pot Bourbon Chicken brings that same comfort to your table with barely any effort on your part. Time to get your slow cooker ready!

What Makes This Crock Pot Bourbon Chicken So Special

Growing up in the Midwest, I learned that the best recipes are the ones you can start in the morning and have ready by evening – no fussing, no worrying. This bourbon chicken checks every box for a recipe that truly works for real home cooks.

• Uses budget-friendly chicken thighs that stay juicy and tender through hours of slow cooking without drying out
• Requires just 10 minutes of prep time before you can walk away and let your crock pot do all the work
• Delivers restaurant-quality flavor with that beautiful balance of sweet brown sugar, savory soy sauce, and bourbon’s distinct caramel notes
• Adapts beautifully to dietary needs by serving over cauliflower rice for low-carb meals or traditional rice for hearty dinners
• Makes incredible leftovers that taste even better the next day as the flavors continue to meld
• Impresses guests effortlessly while being simple enough for a Tuesday night dinner

I’ve made this Crock Pot Bourbon Chicken dozens of times for family gatherings, and it never fails to have everyone asking for seconds.

Ingredient Spotlight

Boneless skinless chicken thighs are my go-to choice for slow cooker recipes because they remain incredibly tender and juicy even after hours of cooking, unlike chicken breasts which can turn dry.

Light brown sugar creates that signature sweetness and helps form a glossy, sticky glaze that coats every piece of chicken beautifully.

Soy sauce brings the essential savory depth and saltiness that balances the sweetness, while also adding that rich umami flavor that makes this dish so crave-worthy.

Bourbon whiskey is the star ingredient that sets this recipe apart – its caramel and vanilla notes blend with the sauce to create a complex, warm flavor you simply can’t replicate with other ingredients.

Apple cider vinegar cuts through the richness with a subtle tang, preventing the sauce from becoming too sweet while adding brightness to every bite.

Ground ginger provides a gentle warmth and aromatic quality that complements the bourbon beautifully, giving the sauce an almost restaurant-style complexity.

Honey adds another layer of sweetness with floral notes that work wonderfully alongside the brown sugar’s molasses undertones.

Red pepper flakes give just enough heat to balance all that sweetness – I always say a little spice makes the sweet flavors sing even brighter.

Garlic is non-negotiable in my kitchen; it adds aromatic depth and that savory backbone every great sauce needs.

Cornstarch thickens the sauce into that glossy consistency that clings to the shredded chicken instead of pooling at the bottom of your plate.

How to Make Crock Pot Bourbon Chicken

Step 1. I always start by trimming any excess fat from the chicken thighs, then arrange them in a single layer at the bottom of the slow cooker so they cook evenly.

Step 2. In a mixing bowl, whisk together the brown sugar, soy sauce, bourbon, apple cider vinegar, ginger, honey, red pepper flakes, and minced garlic until the sugar dissolves completely – Betty’s tip: make sure there are no sugar clumps for the smoothest sauce.

Step 3. Pour this aromatic sauce mixture directly over the chicken, making sure each piece gets coated, then cover with the lid and set your crock pot to high for 4 hours or low for 6 hours.

Step 4. After years of making this, I’ve learned that the chicken is done when it reaches 165°F internally and is tender enough to shred easily with two forks, so remove it from the slow cooker and shred it into bite-sized pieces.

Step 5. While the chicken rests, whisk together the cornstarch and water in a small bowl until completely smooth – this slurry is the secret to getting that thick, restaurant-style glaze.

Step 6. Stir the cornstarch slurry into the remaining sauce in the crock pot, mixing thoroughly to prevent any lumps from forming.

Step 7. Return the shredded Crock Pot Bourbon Chicken to the slow cooker, toss everything together so the meat soaks up that glossy sauce, and cook for another 5 to 10 minutes until the sauce thickens enough to coat the back of a spoon.

Step 8. Betty always finishes with a generous sprinkle of chopped green onions for a fresh pop of color and mild onion flavor that brightens the rich sauce.

Keeping This Crock Pot Bourbon Chicken Fresh

I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for 3 to 4 days. The beauty of this dish is that the flavors actually deepen overnight, making next-day lunches something to look forward to. Just be sure to let the chicken cool slightly before refrigerating to maintain the best texture.

For longer storage, this Crock Pot Bourbon Chicken freezes beautifully for up to 3 months. Betty’s freezing method works well because the sauce protects the chicken from freezer burn – I portion it into freezer-safe bags, press out excess air, and label with the date. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best results.

For the best texture, I reheat by warming the chicken gently in a saucepan over medium-low heat, stirring occasionally until heated through. The microwave works in a pinch, but stovetop reheating keeps the chicken tender and brings back that fresh-cooked quality. If the sauce has thickened too much during storage, just add a splash of water or chicken broth while reheating.

Perfect Partners for Crock Pot Bourbon Chicken

• Fluffy white rice or brown rice soaks up that sweet and savory bourbon sauce wonderfully, creating a complete meal that’s both comforting and satisfying
• Cauliflower rice offers a wonderful low-carb alternative that still captures all that delicious sauce while keeping the meal lighter
• Steamed broccoli adds a fresh, crisp contrast to the tender chicken and provides beautiful green color on your plate
• Simple green salad with sesame dressing cuts through the richness with refreshing greens and complements the Asian-inspired flavors beautifully
• Roasted Brussels sprouts caramelize beautifully in the oven and their slight bitterness balances the sweet bourbon glaze
• Garlic green beans sautéed with a touch of butter bring a classic side dish quality that pairs wonderfully with this chicken

My family’s favorite combination is serving this Crock Pot Bourbon Chicken over a bed of jasmine rice with steamed broccoli on the side – it’s colorful, delicious, and feels like a special meal even on busy weeknights. If you’re looking for more slow cooker inspiration, try my Crockpot Sweet and Sour Chicken for another Asian-inspired favorite.

FAQs

Crock Pot Bourbon Chicken

Tender chicken thighs slow-cooked in a sweet and savory bourbon sauce with brown sugar, soy sauce, and aromatic spices. Perfect over rice for an easy, flavorful dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Asian Fusion

Calories: 375

Ingredients Equipment Method Notes

Ingredients

  

• 3 lbs boneless skinless chicken thighs trimmed
• 1 cup light brown sugar
• 1 cup soy sauce
• 1/3 cup bourbon whiskey
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon ground ginger
• 1 tablespoon honey
• 1/2 teaspoon red pepper flakes
• 4 cloves garlic minced
• 3 tablespoons cornstarch
• 2 tablespoons water
• 1/4 cup green onions chopped, for garnish

Equipment

• Slow cooker or crock pot
• mixing bowl
• whisk
• Small bowl for cornstarch slurry

Method

 

1. Add the trimmed boneless skinless chicken thighs to the bottom of your slow cooker, ensuring they are spread out evenly in a single layer.
2. In a separate bowl, whisk together light brown sugar, soy sauce, bourbon whiskey, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic until well combined and sugar is dissolved.
3. Pour the prepared sauce mixture over the chicken in the slow cooker. Cover with the lid and cook on high for 4 hours or low for 6 hours, until the chicken reaches 165°F internally and is thoroughly cooked and tender.
4. Once cooked, remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks, then set aside.
5. In a small bowl, mix cornstarch and water to create a smooth slurry. Stir this slurry into the sauce remaining in the slow cooker to thicken it.
6. Return the shredded chicken to the slow cooker, mix well with the thickened sauce, and cook for an additional 5 to 10 minutes to allow flavors to meld and the sauce to thicken until it coats the back of a spoon.
7. Turn off the slow cooker heat. Garnish the bourbon chicken with chopped green onions before serving.
8. Serve hot over white rice, brown rice, or cauliflower rice for a low-carb alternative.

Notes

For deeper flavor, brown chicken thighs in a hot skillet before adding to crock pot. Adjust spiciness by varying red pepper flakes. For gluten-free, substitute soy sauce with tamari. Can be stored in refrigerator for 3-4 days or frozen for up to 3 months.