Crock Pot Bourbon Chicken is a simple and delicious dish that brings together tender, juicy chicken simmered in a sticky, sweet bourbon sauce with hints of garlic and ginger. The slow cooking makes the chicken super flavorful and melts the sauce into each bite, giving you that perfect mix of sweet and savory without any fuss.
I love how easy it is to throw everything into the crock pot in the morning and come home to a warm meal that tastes like you spent hours cooking. The bourbon gives a nice depth, but you won’t even notice the alcohol since it cooks down, leaving just a rich caramel flavor. It’s one of those recipes that feels fancy but is really low effort.
My favorite way to serve it is over fluffy white rice with steamed veggies on the side. The sauce soaks right into the rice, making every bite comforting and satisfying. It’s great for busy weeknights or when you want to impress friends without the stress of complicated cooking. Give it a try—you might find yourself making it again and again!
Key Ingredients & Substitutions
Chicken Thighs: I like using boneless, skinless chicken thighs here because they stay tender and juicy during slow cooking. You can swap with chicken breasts if you prefer leaner meat, but watch cooking time to avoid dryness.
Soy Sauce: This gives a salty umami flavor that’s essential in the sauce. Low-sodium soy sauce is a good substitute if you want to reduce saltiness without losing flavor.
Bourbon Whiskey: The bourbon adds a rich, slightly smoky sweetness. If you prefer no alcohol, try using apple juice or extra brown sugar with a splash of vanilla extract for some depth.
Brown Sugar & Ketchup: These create that sticky, sweet glaze on the chicken. You can adjust the amount of sugar depending on how sweet you like your sauce, or use honey as a natural alternative.
Garlic & Ginger: Fresh is best for bright, aromatic flavors. If you don’t have fresh ginger, ground ginger powder works in a pinch but use less to avoid overpowering the sauce.
How Do You Keep Chicken Tender and Make the Sauce Thick in the Crock Pot?
Slow cooking chicken thighs helps keep the meat juicy and tender. Avoid overcooking, which can dry it out—about 4-6 hours on low is perfect.
- Use chicken thighs instead of breasts for best texture.
- Don’t lift the lid too often; this lets heat escape and slows cooking.
- For thick sauce, stir in a cornstarch and water slurry near the end, then cook uncovered for 10-15 minutes.
- If the sauce is too thin, remove the lid and increase heat during the last few minutes to reduce it.
These tips help you get that sticky, glossy sauce coating every piece, making your bourbon chicken taste just right.
Equipment You’ll Need
- Crock pot (slow cooker) – It’s perfect for cooking the chicken low and slow, making the meat tender without much effort.
- Mixing bowl – Use it to whisk the sauce ingredients together easily before pouring over the chicken.
- Measuring cups and spoons – These help you get the right sauce balance every time.
- Small bowl – For mixing the cornstarch slurry to thicken the sauce at the end.
- Wooden spoon or heatproof spatula – Great for stirring the sauce gently without scratching the crock pot.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless pork shoulder pieces for a different but equally tender meat option.
- Add sliced bell peppers or snap peas during the last hour of cooking for a pop of color and fresh crunch.
- Mix in crushed red pepper flakes if you like a little heat with your sweet sauce.
- Top with toasted sesame seeds or chopped green onions right before serving for extra texture and flavor contrast.
Crock Pot Bourbon Chicken Recipe
Ingredients You’ll Need:
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/2 cup bourbon whiskey
- 1/2 cup brown sugar, packed
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fresh parsley or green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and assemble. Then, you’ll need 4-6 hours to cook on low (or 2-3 hours on high) in your crock pot. Plus, about 15 minutes at the end to thicken the sauce and finish up. Easy and mostly hands-off!
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the cut chicken thigh pieces into your crock pot, spreading them out evenly.
2. Make the Sauce:
In a medium bowl, whisk together the soy sauce, bourbon whiskey, brown sugar, ketchup, minced garlic, grated ginger, and apple cider vinegar until smooth and well mixed.
3. Combine and Cook:
Pour the sauce over the chicken in the crock pot. Stir gently to make sure all the chicken pieces are coated in the sauce. Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
4. Thicken the Sauce:
About 15 minutes before serving, mix the cornstarch and water in a small bowl to form a slurry. Stir this into the crock pot to help thicken the sauce. Cover and cook for an additional 10-15 minutes, or until the sauce has thickened to your liking.
5. Serve:
Give the chicken a good stir to coat it evenly in the thickened sauce, then transfer to a serving dish. Garnish with freshly chopped parsley or green onions. Serve the bourbon chicken warm over steamed white rice or with your favorite vegetables. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This ensures even cooking and the best texture.
Can I Make This Dish Without Bourbon?
Absolutely! Substitute bourbon with apple juice or extra brown sugar plus a splash of vanilla extract for similar sweetness and depth without alcohol.
How Should I Store Leftovers?
Store any leftover bourbon chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
Can I Add Vegetables to the Crock Pot?
Definitely! Add sliced bell peppers or snap peas during the last hour of cooking to keep them fresh and crisp, or toss in steamed veggies as a side.
