Slow-Cooked Bourbon Chicken with a Sweet and Savory Sauce is a quick toss together in the crockpot/slow cooker that is perfect for dinner, with enough leftovers for lunch. Served alongside a bed of rice or fresh vegetables it is both satisfying and healthy.
Ingredients:
- 1 ½ pounds boneless skinless chicken thighs, trimmed of excess fat
- ½ cup low-sodium soy sauce or tamari for a gluten-free alternative
- 3 tablespoons apple cider vinegar
- ¼ cup bourbon use a drinkable brand like Bulleit
- 3 tablespoons brown sugar
- 2 tablespoons pure maple syrup
- 5 cloves garlic crushed
- 1 tablespoon fresh ginger minced
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- ¼ cup chopped green onions for serving
- 2 cups prepared brown rice for serving
Instructions:
Make the Marinade:
In a small bowl, stir together soy sauce (or tamari), apple cider vinegar, bourbon, brown sugar, maple syrup, crushed garlic, minced ginger, and black pepper.
Marinate the Chicken:
Place the chicken thighs in a shallow baking dish and pour the marinade over the top. Cover the dish tightly and refrigerate for a few hours or overnight to let the flavors develop.
Cook in the Crock Pot:
Lightly coat a 4-6 quart crockpot with cooking spray. Arrange the marinated chicken thighs at the bottom, then pour the remaining marinade over the chicken. Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 2 1/2 – 3 hours, until the chicken is tender and fully cooked through.
Make the Sauce:
Once the chicken is done, remove it from the crockpot and transfer to a serving plate. Cover to keep warm. Strain the cooking liquid into a small saucepan. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Heat the saucepan with the cooking liquid over medium-high heat and whisk in the slurry. Cook while stirring constantly until the sauce bubbles and thickens, about 1-2 minutes. Remove from heat.
Serve:
Pour the thickened sauce over the chicken, then sprinkle with chopped green onions. Serve the chicken warm with prepared brown rice.
Prep Time: 10 minutes (plus marinating time)
Cook Time: 6-7 hours on LOW, or 2 1/2 – 3 hours on HIGH
Total Time: About 6 hours 30 minutes
Servings: 4 servings
More Recipe Suggestions:
New Orleans Cajun Beef and Grits
Sirloin Steaks with Bourbon Sauce
Blackberry Bourbon Smash Cocktail
Bourbon Vanilla Island Breeze Shots
Slow-Cooked Bourbon Chicken
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, trimmed of excess fat
- ½ cup low-sodium soy sauce or tamari for a gluten-free alternative
- 3 tablespoons apple cider vinegar
- ¼ cup bourbon use a drinkable brand like Bulleit
- 3 tablespoons brown sugar
- 2 tablespoons pure maple syrup
- 5 cloves garlic crushed
- 1 tablespoon fresh ginger minced
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- ¼ cup chopped green onions for serving
- 2 cups prepared brown rice for serving
Instructions
Make the Marinade:
- In a small bowl, stir together soy sauce (or tamari), apple cider vinegar, bourbon, brown sugar, maple syrup, crushed garlic, minced ginger, and black pepper.
Marinate the Chicken:
- Place the chicken thighs in a shallow baking dish and pour the marinade over the top. Cover the dish tightly and refrigerate for a few hours or overnight to let the flavors develop.
Cook in the Crock Pot:
- Lightly coat a 4–6-quart crockpot with cooking spray. Arrange the marinated chicken thighs at the bottom, then pour the remaining marinade over the chicken. Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 2 1/2 – 3 hours, until the chicken is tender and fully cooked through.
Make the Sauce:
- Once the chicken is done, remove it from the crockpot and transfer to a serving plate. Cover to keep warm. Strain the cooking liquid into a small saucepan. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Heat the saucepan with the cooking liquid over medium-high heat and whisk in the slurry. Cook while stirring constantly until the sauce bubbles and thickens, about 1-2 minutes. Remove from heat.
Serve:
- Pour the thickened sauce over the chicken, then sprinkle with chopped green onions. Serve the chicken warm with prepared brown rice.
