Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup bourbon
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (adjust for spice preference)
- 2 tablespoons cornstarch
- 2 tablespoons water
- Chopped green onions for garnish
Feel free to substitute chicken breasts if you prefer them over thighs. They might not be as tender, but they’ll still soak up all that delicious sauce. You can also swap out bourbon for apple juice if you’re cooking for kids or prefer a non-alcoholic version.
Instructions
- Place the chicken thighs at the bottom of your slow cooker.
- In a small bowl, whisk together the bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes.
- Pour the sauce mixture over the chicken, ensuring each piece is well-coated.
- Cover and cook on low for 6-8 hours or until the chicken is tender and easily shreddable.
- Once cooked, remove the chicken from the crock pot. In a small bowl, mix the cornstarch and water to create a slurry.
- Stir the slurry into the sauce in the slow cooker. Turn the heat to high and let it thicken for about 15-20 minutes.
- Shred the chicken using two forks and return it to the thickened sauce, stirring to combine.
- Serve hot, garnished with chopped green onions.
Quick tip from my kitchen: If you’re short on time, use a rotisserie chicken and jump straight to thickening the sauce. It’s not the same as slow-cooked, but it’s a tasty shortcut when you’re in a pinch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crock Pot Bourbon Chicken, recipe, cooking, food
