Recipe Background
Slow Cooker Bourbon Chicken is the kind of barbecue other barbecue dreams about at night! The bourbon sauce is rich, tart, tangy, and smoky, with just enough sweetness and spiciness to really make the tender cooked chicken shine. Slow Cooker Bourbon Chicken ensures the chicken is at its maximum juiciness and is completely coated in the luscious liquor-infused sauce. This is an easy dinner that delivers barbecue flavor without needing to fire up the grill.
Slow Cooker Bourbon Chicken is the kind of barbecue other barbecue dreams about at night! The bourbon sauce is rich, tart, tangy, and smoky, with just enough sweetness and spiciness to really make the tender cooked chicken shine. Slow Cooker Bourbon Chicken ensures the chicken is at its maximum juiciness and is completely coated in the luscious liquor-infused sauce. This is an easy dinner that delivers barbecue flavor without needing to fire up the grill.
Ingredients
- 1/2 teaspoon ginger freshly grated
- 4 cloves garlic minced
- 1/2 teaspoon crushed red chili flakes
- 1/3 cup apple juice
- 1 1/2 tablespoons honey
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 3 tablespoons cider vinegar
- 1/4 cup plus 3 tablespoons water divided
- 1/4 cup bourbon
- 1/4 cup soy sauce
- salt to taste
- pepper to taste
- 3 pounds chicken thighs boneless and skinless
- 3 tablespoons cornstarch
- 1/4 cup green onions sliced, plus more, to taste
- rice optional, to taste, cooked and hot, for serving
Directions
- In a small bowl, mix the ginger, the garlic, the chili flakes, the apple juice, the honey, the brown sugar, the ketchup, the cider vinegar, 1/4 cup of the water, the bourbon, the soy sauce, the salt, and the pepper.
- Place the chicken thighs in a slow cooker.
- Pour the sauce over the top of the chicken thighs.
- Cover and cook for 6-7 hours on low or for 3 hours on high.
- Remove the chicken thighs and chop or shred it into bite-sized pieces.
- Cover the chicken to keep it warm and set it aside.
- In a small bowl, whish the remaining water with the cornstarch.
- Turn the slow cooker up to high.
- Whisk the slurry into the sauce in the slow cooker.
- Cover and allow to thicken, stirring occasionally, about 10 minutes.
- Stir the chicken back into the sauce.
- Add 1/4 cup of the green onions and stir.
- Serve over the rice and top with the extra green onions.
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