🥢 Crockpot Bourbon Chicken Recipe

This slow cooker version of bourbon chicken is tender, juicy, and perfect served over rice or noodles. The bourbon gives the sauce depth, but it cooks off so there’s no strong alcohol taste—just rich, sweet flavor that kids and adults both love.

🛒 What You’ll Need

2 pounds boneless, skinless chicken thighs (or breasts), cut into chunks
½ cup low-sodium soy sauce
½ cup brown sugar
¼ cup bourbon
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, grated (or ½ tsp ground ginger)
¼ cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon cornstarch
1 tablespoon water
Optional garnishes: green onions, sesame seeds, red pepper flakes

👩‍🍳 Pro Tips

Use chicken thighs for extra juicy, flavorful results.
No bourbon? Apple juice or broth can be used instead (see substitutions).
Thicken sauce at the end with a cornstarch slurry for that glossy, sticky texture.
Double the sauce if you love it extra-saucy for rice or noodles!
Let it sit on “warm” for 30 minutes to let flavors deepen before serving.

🧰 Tools You’ll Need

4–6 quart slow cooker
Knife and cutting board
Measuring cups and spoons
Whisk or fork (for slurry)
Serving spoon

🔄 Substitutions & Variations

No bourbon? Use apple juice or chicken broth.
Gluten-free: Use tamari or coconut aminos in place of soy sauce.
Spicy version: Add 1–2 teaspoons of sriracha or a pinch of red pepper flakes.
Veggie version: Try with tofu cubes or chickpeas instead of chicken.

⏱️ Make Ahead Tips

Combine sauce ingredients ahead of time and refrigerate up to 3 days.
Chicken and sauce can be frozen together in a zip-top bag—just thaw and dump in the crockpot.
Leftovers are even better the next day and perfect for meal prep.

👩‍🍳 Instructions

1. Prep the Chicken

Cut chicken into bite-sized chunks and place in the slow cooker.

2. Mix the Sauce

In a bowl, whisk together soy sauce, brown sugar, bourbon, ketchup, garlic, ginger, and apple cider vinegar. Pour over the chicken.

3. Slow Cook

Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through and tender.

4. Thicken the Sauce

Mix cornstarch and water in a small bowl. Stir into the slow cooker. Cover and cook on high for 15–20 more minutes until sauce thickens.

5. Garnish & Serve

Serve over rice or noodles. Garnish with green onions, sesame seeds, or red pepper flakes if desired.

🧊 Leftovers & Storage

Store in an airtight container in the fridge for up to 4 days.
Reheat gently in the microwave or stovetop with a splash of water.
Freeze for up to 2 months—thaw overnight and reheat before serving.

💬 Final Thoughts

This Crockpot Bourbon Chicken hits that perfect balance of sweet, savory, and sticky—and it practically makes itself. It’s comforting, flavorful, and a total hit with kids and grown-ups alike. 🍛💛

Let me know if you served it over rice, made it spicy, or swapped in a different protein—I’d love to hear how you made it your own. Ready for a slow cooker orange chicken or teriyaki beef next? I’ve got those too!