Crock Pot Bourbon Chicken

Crock pot bourbon chicken with rice is an easy dump-and-go slow cooker recipe using tender chicken thighs marinated in soy sauce and bourbon. Sweet, sticky, and packed with flavor, ready with less than 10 minutes of prep.

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Prep Time 10

Cook Time 6 10

Total Time 6 20

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 439

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless skinless chicken thighs trimmed of excess fat
0.5 cup low sodium soy sauce or tamari for gluten-free
3 tbsp apple cider vinegar
0.25 cup bourbon use a brand you enjoy drinking
3 tbsp brown sugar
2 tbsp pure maple syrup not pancake syrup
5 cloves garlic crushed
1 tbsp fresh ginger minced
0.25 tsp ground black pepper
2 tbsp cornstarch for slurry
2 tbsp water for cornstarch slurry
0.25 cup green onions chopped, for serving
2 cups prepared brown rice for serving

Equipment

4 to 6-quart slow cooker
small saucepan
Shallow baking dish
whisk
Small bowl

Method

In a small bowl, stir together the soy sauce, apple cider vinegar, bourbon, brown sugar, maple syrup, crushed garlic, minced ginger, and black pepper. Whisk until the brown sugar fully dissolves.
Arrange the chicken thighs in a shallow baking dish and pour the marinade evenly over the top. Cover tightly and refrigerate for at least a few hours, or overnight for maximum flavor.
Lightly coat a 4-to-6-quart crockpot with cooking spray. Place the marinated chicken thighs in the bottom of the slow cooker and pour all of the marinade over the top. Cover.
Cook on LOW for 6 to 7 hours or on HIGH for 2.5 to 3 hours, until the chicken is tender and cooked through to 165 degrees F internal temperature.
Remove the chicken from the crockpot to a serving plate and cover loosely with foil to keep warm. Strain the cooking liquid into a small saucepan.
Whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Heat the saucepan over medium-high, whisk in the slurry, and stir constantly until the sauce bubbles and thickens to a glossy finish, about 1 to 2 minutes. Remove from heat.
Pour the sauce over the chicken, top with chopped green onions, and serve warm over brown rice.

Notes

SHORTCUT: Skip marinating if short on time - still delicious, just slightly less flavorful. CHICKEN: Thighs are strongly recommended over breasts. GLUTEN-FREE: Use tamari instead of soy sauce. NO BOURBON: Substitute with chicken broth or apple juice. SPICE: Add 1/4 to 1/2 tsp red pepper flakes for heat. STORAGE: Refrigerator up to 3 days. Freezer up to 3 months.