Crock Pot Bourbon Chicken delivers tender, juicy chicken thighs coated in a sticky-sweet bourbon-brown sugar glaze with savory soy sauce and ginger notes that tastes just like your favorite mall food court treat. This hands-off slow cooker recipe needs only 5 minutes of prep before simmering all day, yielding 6 hearty servings perfect for busy weeknights, meal prep, or feeding a crowd on a budget under $10 total. The rich sauce soaks into every bite, staying glossy and thick thanks to a quick cornstarch finish.
You’ll love the effortless “dump and go” method that turns pantry staples into takeout magic, with options to skip alcohol entirely or tweak for spice lovers. Freezer-friendly and kid-approved, it reheats like a dream over steamed rice.
Why You’ll Love This Recipe
- Sticky, glossy sauce clings to tender chicken for irresistible takeout flavor at home.
- True 5-minute prep: just whisk, dump, and walk away while it slow cooks.
- Chicken thighs stay juicy and shreddable; breasts work too with tips below.
- Budget-friendly crowd-pleaser that serves 6 for pennies per plate.
- Alcohol-free option tastes identical using apple juice or broth.
- Freezer-ready for quick meals; sauce thickens even more on reheat.
- Customizable heat and sweetness to match your family’s taste.
Ingredients
These simple ingredients make 6 servings. Flexible subs keep it pantry-friendly.
For the Chicken and Sauce:
- 2 pounds boneless skinless chicken thighs (trimmed; breasts optional)
- 3/4 cup packed brown sugar
- 3/4 cup low-sodium soy sauce
- 1/2 cup bourbon (or apple juice, chicken broth, or pineapple juice for no-alcohol)
- 6 cloves garlic, minced (or 1 tablespoon garlic paste)
- 1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
- 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
- 1/4 teaspoon red pepper flakes (optional for mild heat)
- Sliced green onions and sesame seeds for garnish
Nutrition (per serving, approximate): 380 calories, 12g fat, 35g carbs (1g fiber), 32g protein.
Instructions
Prep Time: 5 minutes
Cook Time: 6-7 hours on low
Total Time: 6 hours 10 minutes
Servings: 6
- Prep the Chicken (2 minutes): Pat chicken thighs dry and place them in the bottom of a 6-quart slow cooker. No need to season heavily; the sauce does the work.
- Make the Sauce (2 minutes): In a medium bowl, whisk together brown sugar, soy sauce, bourbon (or sub), garlic, ginger, and red pepper flakes until sugar mostly dissolves.
- Slow Cook (6-7 hours): Pour sauce evenly over chicken. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken shreds easily with a fork.
- Thicken the Sauce (5 minutes): Remove chicken to a plate and shred with two forks. Return to slow cooker. Stir cornstarch slurry into the sauce, then cook on HIGH uncovered for 15-30 minutes until glossy and thickened. Stir shredded chicken back in to coat.
- Serve: Spoon over hot cooked rice or quinoa. Garnish with green onions and sesame seeds. Enjoy immediately!
Leftovers taste even better as sauce intensifies.
Recipe Variations
Make it your own with these easy tweaks.
| Variation | Key Changes | Cook Time Adjustment |
|---|---|---|
| No Alcohol | Use apple juice, pineapple juice, or broth | None |
| Chicken Breasts | 2 lbs boneless breasts; add 1/2 cup extra liquid | High 2.5-3 hours to avoid dry |
| Spicy Bourbon Chicken | 1/2 teaspoon red flakes + 1 tablespoon sriracha | None |
| Honey Bourbon | Add 1/4 cup honey to sauce | None |
| Keto/Low-Carb | Sugar-free brown sugar sub + 1 tablespoon xanthan gum slurry | None |
| Asian Fusion | Add 1/4 cup hoisin + sesame oil | None |
Make-Ahead & Storage Tips
- Make-Ahead: Whisk sauce up to 2 days ahead; store in fridge. Dump with fresh chicken in morning.
- Freezer: Cook fully, cool, then freeze in airtight bags up to 3 months (sauce + chicken). Thaw overnight, reheat on stovetop with splash of water.
- Fridge: Store covered up to 4 days.
- Reheat: Stovetop over medium heat with 1-2 tablespoons water or broth per cup to loosen sauce. Microwave works too, covered.
Common Questions
Can I skip the bourbon?
Yes! Apple juice, pineapple juice, or chicken broth gives the same sweet-tangy vibe without alcohol.
Chicken breasts instead of thighs?
Absolutely, but breasts cook faster (high 2.5-3 hours) and benefit from extra liquid to stay moist.
How do I thicken the sauce more?
Double the cornstarch slurry and cook uncovered on high 20-30 minutes, stirring occasionally.
Is it spicy?
Mild as written. Red pepper flakes add gentle warmth; omit for kids.
Can I use frozen chicken?
Yes, add 1-2 extra hours on low. Thaw for best texture.
Instant Pot version?
Sauté sauce 2 minutes, add chicken, pressure high 10 minutes, quick release, then thicken.
How much rice per serving?
1 cup cooked rice soaks up sauce perfectly.
Cost per serving?
About $1.50 with bulk buys; thighs on sale drop it lower.
What to Serve With
Round out the meal:
- Steamed jasmine or white rice (essential for sauce!)
- Stir-fried broccoli or green beans.
- Cucumber salad with rice vinegar.
- Egg rolls or fried rice on the side.
- Pair with cabbage roll soup for cozy nights.
This Crock Pot Bourbon Chicken brings sticky-sweet takeout joy to your table with zero fuss, wrapping tender chicken in glossy sauce that’s crave-worthy every time. Pin this recipe for busy days, drop a 5-star rating if you love it, and share your tweaks in the comments!
PrintCrock Pot Bourbon Chicken (Easy 5-Min Slow Cooker Recipe)
Tender Crock Pot Bourbon Chicken delivers juicy chicken thighs slow-cooked in a sticky sweet-savory bourbon glaze. 5-minute dump-and-go prep for family dinner perfection over rice. Freezer-friendly!
- Prep Time: PT5M
- Cook Time: PT6H
- Total Time: PT6H5M
- Yield: 6-8 servings
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American, Asian-Inspired
Ingredients
Boneless skinless chicken thighs: 2.5 lbs (about 10-12 thighs), cut into bite-sized pieces Bourbon (or unsweetened apple juice/chicken broth for alcohol-free): 1/3 cup Brown sugar (light or dark): 3/4 cup Low-sodium soy sauce or tamari: 3/4 cup Garlic cloves: 3, minced (or 1 tbsp jarred minced) Fresh ginger: 1 tsp grated (or 1/2 tsp ground) Cornstarch: 2 tbsp Water (for slurry): 2 tbsp Optional add-ins: Red pepper flakes (1/2 tsp for heat), ketchup (2 tbsp for extra sweet) For serving: Sesame seeds, sliced green onions, cooked jasmine rice
Instructions
Prep the chicken: Pat chicken thighs dry, season lightly with salt and black pepper, and add to your crock pot in an even layer. No searing needed. Make the sauce: In a bowl, whisk together bourbon (or substitute), brown sugar, soy sauce, minced garlic, ginger, and red pepper flakes (if using). Pour evenly over the chicken. Slow cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken reaches 165°F internally and is tender. Avoid lifting the lid too often to keep heat in. Shred and thicken: Remove chicken to a plate and shred with two forks. Meanwhile, mix cornstarch and water into a slurry. Stir into the sauce in the crock pot, return shredded chicken, and cook on HIGH for 20-30 more minutes until sauce thickens to a glossy glaze. Serve hot: Spoon over fluffy jasmine rice, garnish with sesame seeds and green onions. Serves 6-8 generously.
Notes
Pro Tip: For extra sauciness, double the sauce ingredients. Internal thermometer ensures perfect doneness every time. Storage: Fridge 3-4 days, freeze 2-3 months shredded. Reheat stovetop with splash of broth.
Nutrition
- Serving Size: 1 cup chicken + sauce
- Calories: 380
- Sugar: 32
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 0
- Protein: 28
- Cholesterol: 120
