Crock Pot Bourbon Chicken
Crock pot bourbon chicken uses on hand ingredients and takes just 5 minutes to prep. It comes out tender and flavorful with a scrumptious sauce!
Yield: 6 -8 servings
Ingredients
- 2 lbs. boneless, skinless chicken breasts (or thighs or a mix)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup bourbon
- ½ cup low sodium soy sauce
- ¼ cup light brown sugar, packed
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 teaspoon water
To garnish (optional):
- Sliced green onions, sesame seeds, lime wedges
Instructions
- Season the chicken with salt and pepper and add to the slow cooker.
- In a small bowl, whisk together the bourbon, soy sauce, sugar, garlic and ginger until well mixed. Pour over the chicken in the slow cooker.
- Cover and cook the chicken on low for 5-6 hours or on high for 2 ½ to 3 hours, until chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred or chop.
- Transfer the sauce to a medium sauce pan over medium heat. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the sauce in the pan and stir to combine. Cook the sauce over medium heat until slightly thickened, about 2-3 minutes.
- Return the chicken to the slow cooker and add the thickened sauce. Stir well to coat all of the chicken in the sauce. Serve immediately or let the chicken sit on warm until ready to serve. Garnish with sliced green onions, sesame seeds and serve with lime wedges if desired.
Notes
Chicken: You can use chicken breasts or chicken thighs for this recipe, or a mix of the two.
Bourbon: Any decent brand of bourbon or whiskey will do.
Soy sauce: I use and recommend low-sodium soy sauce to help control the amount of sodium in the dish. Feel free to substitute tamari if you need this to be gluten-free.
Ginger: Fresh ginger is best here, but you can substitute ground ginger if needed. You’ll use about ¼ teaspoon.
Cornstarch: The cornstarch slurry helps thicken up the sauce after it’s cooked and give it that glossy sheen, so don’t skip that step!
Serving ideas: This chicken is great served over rice, to soak up some of the yummy sauce. As for veggies, steamed broccoli or asparagus, green beans or snow peas all work great with this dinner.
Leftovers: The leftovers of this bourbon chicken keep well! Once cooled, store the leftovers in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers. Place in a freezer-safe ziploc bag or container, label it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet until warmed through. (The sauce really helps prevent the chicken from drying out.)
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 9g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 778mg | Fiber: 1g | Sugar: 6g
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