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Crock Pot Bourbon Chicken

Crock Pot bourbon chicken with a glossy mahogany sauce and tender bite-sized chicken thighs—easy slow-cooker method for weeknight rice bowls. Cook low for hours or high for less time, then thicken for that rich, clingy finish.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken thighs Cut into bite-sized pieces.
Bourbon sauce
  • 0.3333333333 cup bourbon
  • 0.3333333333 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 2 tbsp ketchup
  • 2 tbsp apple cider vinegar
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.25 tsp red pepper flakes
Thickener and garnish
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 0.5 sesame seeds For garnish.
  • 2 green onions For garnish.
Serving
  • 4 cooked white rice For serving.

Equipment

  • 1 Dutch oven

Method
 

Add chicken
  1. Place the chicken pieces into the slow cooker.
  2. Spread the chicken into an even layer so it cooks through at a consistent pace.
Make the bourbon sauce
  1. Whisk together bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes until the brown sugar looks mostly dissolved.
Slow-cook
  1. Pour the sauce over the chicken in the slow cooker.
  2. Cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is cooked through.
Thicken and finish
  1. Whisk cornstarch with cold water together until smooth, then stir it into the slow cooker.
  2. Cook on high for 15–20 minutes at a steady simmer until the sauce thickens and becomes glossy.
Serve
  1. Serve the bourbon chicken over cooked white rice.
  2. Garnish with sesame seeds and green onions before eating.

Notes

For the glossiest sauce, whisk the cornstarch-water slurry until no lumps remain before adding. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is not recommended because the thickened sauce can lose some texture. For a lower-sugar option, use a packed brown sugar alternative (1:1) to keep the same sauce consistency.