Crock Pot Bourbon Chicken is a deliciously tender and flavorful dish that’s incredibly easy to make. The chicken simmers slowly in a sweet and tangy bourbon sauce that has hints of garlic, soy, and a little kick from some spices. The sauce thickens to a glossy finish that coats every bite perfectly.
I love making this recipe on busy days because you just toss everything in the crock pot, set it, and forget it until dinner time. The house fills with a wonderful smell, and the chicken turns out juicy every single time. Plus, the bourbon flavor isn’t overpowering—just a nice, mellow background note that makes this dish stand out.
My favorite way to serve this bourbon chicken is over a bed of fluffy white rice or alongside roasted veggies. It’s such a crowd-pleaser at family dinners or casual get-togethers, where everyone always ends up asking for the recipe. This dish feels like a small celebration in every bite, even on an ordinary weeknight!
Key Ingredients & Substitutions
Chicken Thighs: I prefer using boneless, skinless thighs because they stay tender and juicy during slow cooking. You can substitute chicken breasts, but they might dry out more easily.
Bourbon Whiskey: This adds a lovely depth and mild sweetness. If you want to skip alcohol, try apple juice or a splash of vinegar mixed with a bit of water—though it won’t be quite the same.
Soy Sauce: Low sodium soy sauce helps balance the sweetness and saltiness. Tamari is a great gluten-free swap, or coconut aminos for a lighter, less salty option.
Brown Sugar: This is key for that rich caramel flavor. You can use honey or maple syrup as a natural alternative, but reduce the soy sauce slightly to keep it from getting too sweet.
Ketchup: Adds a bit of tang and thickness. If you don’t have ketchup, tomato paste with a splash of vinegar works well too.
How Do I Get a Thick, Glossy Sauce in the Crock Pot?
Slow cooker sauces can turn out thin, so thickening is important for that restaurant-quality shine.
- After the chicken is fully cooked, mix cornstarch with cold water to make a slurry. This prevents lumps and helps thicken the sauce evenly.
- Stir the slurry into the crock pot, turn to high, and cook uncovered for 15-20 minutes. Stir occasionally to help it thicken and coat the chicken perfectly.
- If you prefer, you can also thicken the sauce on the stove in a saucepan for more control.
- This step really transforms the dish, turning a tasty stew into a sticky, rich glaze.
Equipment You’ll Need
- Crock pot (slow cooker) – It’s perfect for hands-off cooking and makes the chicken tender without drying out.
- Mixing bowl – Great for whisking together the bourbon sauce so the flavors blend well before adding to the crock pot.
- Measuring cups and spoons – Ensures you get the sauce’s balance of sweet and salty just right.
- Small bowl and whisk or fork – To make the cornstarch slurry smoothly without lumps.
- Optional skillet – Use this if you want to brown the chicken first for extra flavor and texture.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork tenderloin or beef strips for a different but still tender slow-cooked meal.
- Add diced bell peppers or sliced mushrooms during the last hour of cooking for extra veggie goodness and color.
- Use honey or maple syrup instead of brown sugar for a different natural sweetness that pairs well with bourbon.
- Stir in a handful of chopped green onions or fresh cilantro at the end to add fresh brightness and a nice crunch.
How to Make Crock Pot Bourbon Chicken
Ingredients You’ll Need:
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1/3 cup bourbon whiskey
- 1/3 cup soy sauce (low sodium preferred)
- 1/2 cup brown sugar, packed
- 1/4 cup ketchup
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)
- 1/2 cup water
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
- 2 tablespoons vegetable oil (optional, for browning chicken)
- Fresh chopped parsley or green onions for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes of preparation time. Then, cook the chicken on low in the crock pot for 4-6 hours or on high for 2-3 hours. After cooking, you’ll spend around 15-20 minutes thickening the sauce. It’s a great set-it-and-forget-it meal that delivers rich flavors with minimal hands-on work!
Step-by-Step Instructions:
1. Brown the Chicken (Optional):
Heat vegetable oil in a skillet over medium-high heat. Lightly brown the chicken pieces on all sides for about 3-4 minutes. This adds extra flavor but can be skipped if you’re short on time.
2. Prepare the Sauce:
In a mixing bowl, whisk together bourbon, soy sauce, brown sugar, ketchup, minced garlic, crushed red pepper flakes if using, and 1/2 cup water until the sugar is mostly dissolved.
3. Cook the Chicken:
Place the chicken pieces into the crock pot. Pour the bourbon sauce mixture evenly over the chicken.
4. Slow Cook:
Cover and cook the chicken on low for 4-6 hours, or on high for 2-3 hours, until the chicken is tender and cooked through.
5. Thicken the Sauce:
Mix 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl to create a smooth slurry. Stir this into the crock pot, turn the heat to high, cover, and cook for another 15-20 minutes, stirring occasionally, until the sauce thickens to a glossy glaze.
6. Final Touches and Serving:
Taste the chicken and adjust seasoning if needed with a bit more soy sauce or salt. Serve the bourbon chicken hot over cooked white rice, and garnish with fresh chopped parsley or green onions for a pop of color and flavor.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken before cooking to ensure even cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing.
Can I Make Bourbon Chicken Without Alcohol?
Absolutely! Substitute the bourbon with apple juice, chicken broth, or a mixture of water and a splash of vinegar. The flavor will be slightly different but still delicious.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Add Vegetables to This Recipe?
Yes! Add diced bell peppers, mushrooms, or snap peas during the last hour of cooking for extra flavor and texture.
