Crock Pot Bourbon Chicken Recipe (Sweet, Sticky & Effortless)
Sweet, savory, and just the right amount of heat, this Crock Pot Bourbon Chicken is a true weeknight favorite. Tender chicken thighs are slow-cooked in a rich bourbon-infused sauce made with soy sauce, brown sugar, garlic, and ginger. The result is a sticky, flavor-packed dish that pairs perfectly with rice and requires minimal hands-on effort—perfect for busy days when you still want a satisfying homemade meal.
Ingredients
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3 lbs boneless, skinless chicken thighs, trimmed
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1 cup light brown sugar
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1 cup soy sauce
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⅓ cup bourbon whiskey
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2 tablespoons apple cider vinegar
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½ teaspoon ground ginger
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1 tablespoon honey
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½ teaspoon red pepper flakes (adjust to taste)
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4 cloves garlic, minced
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3 tablespoons cornstarch
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2 tablespoons water
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¼ cup chopped green onions, for garnish
Instructions
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Place the chicken thighs in the bottom of the slow cooker.
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In a medium bowl, whisk together brown sugar, soy sauce, bourbon, apple cider vinegar, ginger, honey, red pepper flakes, and garlic.
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Pour the sauce evenly over the chicken.
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Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the chicken is fully cooked and very tender.
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Remove the chicken and chop or shred it to your desired texture.
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In a small bowl, mix cornstarch and water to form a slurry. Stir it into the sauce in the slow cooker.
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Return the chicken to the slow cooker and stir well. Cook for an additional 5–10 minutes, until the sauce thickens.
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Turn off the heat and garnish with chopped green onions before serving.
Serve over: white rice, brown rice, or cauliflower rice for a lower-carb option.
Notes
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Chicken thighs stay juicier, but chicken breasts can be used if preferred.
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For a stronger bourbon flavor, increase bourbon to ½ cup and slightly reduce the soy sauce.
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Adjust red pepper flakes to control heat level.
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Add sliced bell peppers during the last hour for extra veggies.
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Leftovers store well in the refrigerator for 3–4 days and freeze beautifully.