I love a crockpot dinner that does most of the work while I go do literally anything else. This crockpot bourbon chicken is one of those meals I can put together without making a huge mess, and by dinner time I have tender chicken thighs sitting in a sweet, savory, sticky sauce that tastes like I spent way more time on it.
I started making this when I wanted something a little different from my usual slow cooker chicken dinners. The combination of brown sugar, soy sauce, garlic, and bourbon sounded almost too simple at first. Then I tasted the sauce. That was pretty much it for me.
The chicken turns incredibly tender as it cooks, and the sauce gets thick, glossy, and rich after I stir in a little cornstarch near the end. I like serving it over rice because the rice catches all that extra sauce. Honestly, that might be my favorite part.
What I Like About This Crockpot Chicken
I think the best thing about this recipe is how little effort I need to put into it. I season the chicken, mix the sauce, pour it over everything, and let the crockpot handle the rest. There is no complicated browning step or long ingredient list waiting for me on the counter.
I usually reach for boneless skinless chicken thighs here. I have tried chicken breast in slow cooker recipes plenty of times, and while it can work, thighs are much more forgiving for me. They stay juicy and soak up the sauce really well.
The bourbon adds a deep flavor that works surprisingly well with the brown sugar and soy sauce. I don’t think the finished chicken tastes strongly like bourbon. It has more of a warm, rich flavor underneath the sweetness.
I also like that I can change the recipe depending on what I have around. If I don’t have bourbon, I can use whiskey, or I can skip the alcohol completely and use chicken broth or apple juice. I have made the no-bourbon version when I was already halfway through cooking and realized I didn’t have enough bourbon left, and nobody complained.
Ingredients I Used for the Recipe
- 2 pounds boneless skinless chicken thighs: I use thighs because they stay tender and juicy during the slow cooking time.
- Kosher salt and black pepper, to taste: I use these to season the chicken before adding the sauce.
- 1/3 cup bourbon: I use bourbon for a deep, slightly warm flavor in the sauce. Whiskey, apple juice, or chicken broth can work instead.
- 3/4 cup brown sugar: This gives the sauce its sweetness and helps create that sticky finish I love.
- 3/4 cup soy sauce: I use soy sauce for the salty, savory flavor that balances the brown sugar.
- 2 cloves garlic, minced: Fresh garlic adds a little sharpness and makes the sauce taste much more rounded.
- 2 tablespoons cornstarch: I use this near the end to thicken the cooking liquid into a glossy sauce.
- 3 tablespoons cold water: I mix this with the cornstarch to make a smooth slurry before adding it to the crockpot.
- Cooked rice and green onions, for serving: I like spooning the chicken and plenty of sauce over rice, then finishing it with sliced green onions.
How to Make Crockpot Bourbon Chicken
Step 1 – Season the Chicken
I start by patting the chicken thighs dry if they seem especially wet, then I season both sides with kosher salt and pepper. I don’t go too heavy with the salt because the soy sauce brings plenty of saltiness to the finished sauce.
I place the seasoned chicken right into the bottom of my crockpot. I try to spread the pieces out a little so they aren’t all piled into one spot.
Step 2 – Mix the Bourbon Sauce
In a medium bowl, I stir together the bourbon, brown sugar, soy sauce, and minced garlic. I give it a good stir until the brown sugar is mostly incorporated into the liquid.
The sauce is pretty basic at this point, and I always have that little moment where I wonder if it is really going to turn into something special. It does. The slow cooking changes everything.
Step 3 – Pour the Sauce Over the Chicken
I pour the bourbon mixture directly over the chicken thighs, making sure the sauce gets around all the pieces. I don’t bother trying to coat every inch because the chicken will be surrounded by the sauce as it cooks.
Then I put the lid on the crockpot. This is where I get to walk away and stop thinking about dinner for a while, which is one of the main reasons I love slow cooker meals.
Step 4 – Cook Until the Chicken Is Tender
I cook the chicken on low for about 4 hours or on high for about 3 hours. I prefer the low setting when I have the time because I like the way the chicken turns out after cooking more gently.
I try not to keep lifting the lid while it cooks. I know the temptation because I want to check the sauce, but every little peek lets heat escape. I have learned to leave it alone and trust the crockpot.
Step 5 – Thicken the Sauce
About 30 minutes before the chicken is finished, I mix the cornstarch and cold water in a small bowl. I whisk until the mixture looks smooth, with no obvious lumps.
I stir the cornstarch mixture into the sauce in the crockpot. The cold water matters here because it helps me get the cornstarch mixed smoothly before it hits the hot sauce.
During that final stretch of cooking, the sauce thickens into the sticky consistency I want. I like it thick enough to cling to the chicken but still loose enough to drizzle over rice.
Step 6 – Serve Everything Over Rice
I spoon the tender chicken over hot cooked rice and pour plenty of sauce on top. I usually add sliced green onions because the fresh bite helps cut through some of the sweetness.
Sometimes I break the chicken into smaller pieces with a spoon before serving. Other times I leave the thighs whole. Either way, I make sure every serving gets a generous amount of sauce because that is where so much of the flavor lives.
Little Things I Learned While Making It
I used to think chicken breast would automatically be the better choice because it is leaner, but I prefer thighs for this recipe. The thighs stay moist and tender, and they seem to handle the sweet sauce especially well.
I also learned not to rush the cornstarch step. Adding the slurry too early can make the sauce thicker than I want while the chicken is still cooking. I like waiting until the final 30 minutes so the sauce gets that nice glossy finish closer to serving time.
Another thing I pay attention to is the sweetness. Three-quarters of a cup of brown sugar gives me the sticky bourbon chicken flavor I expect, but I don’t add extra sugar. The first time I made it, I almost did because the sauce tasted less sweet before it cooked down. That would have been a mistake.
If I want some heat, I add red pepper flakes or a little sriracha to the sauce. I don’t need much. Even a small amount gives the sweet sauce a nice kick without taking over the bourbon and garlic flavors.
For a family meal, I can also leave out the bourbon and use chicken broth or apple juice instead. I like having that option because it means I don’t have to make a special grocery trip just to prepare this dinner.
Tips
- I stick with chicken thighs: I find boneless skinless thighs give me the most tender result and hold onto the sauce beautifully.
- I don’t over-salt the chicken: Soy sauce already brings a lot of salty flavor, so I season the chicken lightly.
- I use cold water with the cornstarch: I whisk the cornstarch into cold water first so the mixture stays smooth.
- I add the slurry near the end: I stir it into the sauce about 30 minutes before the cooking time is finished.
- I leave the lid alone: I try not to keep opening the crockpot because I want to maintain the heat and let the chicken cook steadily.
- I add heat when I want it: Red pepper flakes or sriracha are my easiest choices when I want a spicy version.
- I serve it with rice: Rice is my favorite side because it gives all that extra sauce somewhere to go.
- I don’t worry if bourbon isn’t available: Whiskey works, and chicken broth or apple juice gives me an alcohol-free option.
Serving and Saving the Leftovers
I usually serve this crockpot bourbon chicken with plain white rice, but I have also liked it with brown rice when I wanted something a little heartier. Steamed vegetables work nicely on the side too, especially something simple like broccoli or green beans.
I actually think the leftovers are one of the best parts. The sauce settles into the chicken overnight, and the whole thing reheats easily for lunch the next day. I have definitely caught myself standing in front of the refrigerator thinking about whether I really need to save some for tomorrow.
Once the chicken has cooled, I transfer it into an airtight container and keep it refrigerated for about 4 days. I like storing the chicken with the sauce instead of separating them because the sauce helps keep the meat from drying out.
When I reheat it, I warm the chicken gently in the microwave or on the stovetop with some of the sauce. I don’t like reheating the chicken by itself because it can lose some of that juicy texture.
For me, this is the kind of crockpot recipe that earns a permanent spot in the dinner rotation. It doesn’t ask for much, the sauce tastes like I put more thought into it than I actually did, and the chicken comes out tender enough that I barely need a knife. I can start it earlier in the day, forget about dinner for a few hours, and come back to something warm, sticky, savory, and sweet. That’s a pretty good dinner in my book.
Crockpot Bourbon Chicken Recipe
Description
I make this crockpot bourbon chicken when I want tender chicken and a sticky, savory-sweet sauce without much hands-on work. I love serving it over rice with green onions because the rice catches every bit of that glossy sauce.
ingredients
Instructions
Season the Chicken
I pat the chicken thighs dry if needed, then season both sides lightly with kosher salt and black pepper. I place the chicken in the bottom of my crockpot and spread the pieces out as much as I can.I avoid adding too much salt because the soy sauce already provides plenty of salty flavor.Mix the Bourbon Sauce
I stir the bourbon, brown sugar, soy sauce, and minced garlic together in a medium bowl until the brown sugar is mostly incorporated.The sauce does not need to be perfectly smooth before cooking.Add the Sauce
I pour the bourbon mixture over the chicken thighs, making sure the sauce gets around the pieces. I cover the crockpot with the lid.I leave the lid closed while the chicken cooks so the crockpot can maintain a steady temperature.Cook the Chicken
I cook the chicken on low for about 4 hours or on high for about 3 hours, until the chicken is tender and fully cooked. I prefer the low setting when I have the time.I try not to lift the lid repeatedly while the chicken cooks.Thicken the Sauce
About 30 minutes before the chicken is finished, I whisk the cornstarch and cold water together in a small bowl until smooth. I stir the slurry into the sauce in the crockpot and continue cooking until the sauce becomes thick and glossy.Adding the slurry near the end keeps the sauce from becoming overly thick while the chicken is still cooking.Serve
I spoon the tender chicken over hot cooked rice and add plenty of the thickened sauce. I finish each serving with sliced green onions.I can leave the thighs whole or break them into smaller pieces before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 22 gg34%
- Saturated Fat 6 gg30%
- Trans Fat 0 gg
- Cholesterol 150 mgmg50%
- Sodium 1830 mgmg77%
- Potassium 470 mgmg14%
- Total Carbohydrate 49 gg17%
- Dietary Fiber 0 gg0%
- Sugars 38 gg
- Protein 35 gg70%
- Calcium 55 mg mg
- Iron 2 mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
I prefer boneless skinless chicken thighs because they stay tender and juicy during slow cooking. I season the chicken lightly because soy sauce already adds substantial salt. For a non-alcoholic version, I can replace the bourbon with chicken broth or apple juice. Whiskey can also be used in place of bourbon. For a spicy version, I can add a small amount of red pepper flakes or sriracha. I store cooled leftovers with the sauce in an airtight container in the refrigerator for about 4 days and reheat gently with some of the sauce. Nutrition is an estimate for the chicken and sauce portion; cooked rice and green onions are serving suggestions without specified quantities, so they are not included in the nutrition calculation.
