Crock Pot Bourbon Chicken (Printable Version)
Tender bourbon chicken cooked low and slow, served best over rice or cauliflower rice for a hearty meal.
# Ingredients Required:
→ Main
01 -
1360 g boneless skinless chicken thighs, trimmed
→ Sauce
02 -
200 g light brown sugar
03 -
240 ml soy sauce
04 -
80 ml bourbon whiskey
05 -
30 ml apple cider vinegar
06 -
0.5 g ground ginger
07 -
21 g honey
08 -
0.5 g red pepper flakes
09 -
4 cloves garlic, minced
→ Thickener
10 -
24 g cornstarch
11 -
30 ml water
→ Garnish
12 -
15 g chopped green onions
# Guide to Cooking:
01 -
Place the trimmed chicken thighs at the base of the slow cooker.
02 -
Whisk together the brown sugar, soy sauce, bourbon whiskey, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic in a bowl until homogeneous.
03 -
Pour the prepared sauce evenly over the chicken in the slow cooker.
04 -
Cover and cook on high for 4 hours or on low for 6 hours, until the chicken is fully cooked and tender.
05 -
Remove the chicken from the slow cooker and cut or shred it to the desired consistency.
06 -
In a small bowl, combine cornstarch and water to form a smooth slurry.
07 -
Stir the cornstarch slurry into the sauce in the slow cooker, then return the shredded chicken. Mix well and cook for an additional 5–10 minutes until the sauce thickens.
08 -
Turn off the heat, garnish with chopped green onions, and serve over white rice, brown rice, or cauliflower rice for a low-carb option.
# Extra Suggestions:
01 -
Adjust red pepper flakes to modulate spiciness; increase cornstarch slurry for a thicker sauce. Pair with steamed broccoli or preferred vegetables for a balanced meal.