Crock Pot Bourbon Chicken is a delicious, easy-to-make dish that’s all about tender, juicy chicken simmered in a sweet and tangy bourbon sauce. The mix of soy sauce, brown sugar, garlic, and a splash of bourbon gives the chicken a bold flavor without being too strong, and cooking it slowly in the crock pot means the chicken comes out perfectly soft and packed with flavor.
I love making this dish on busy days because it’s so hands-off—you just toss everything in the slow cooker and let it do its magic. One of my favorite tricks is to thicken the sauce a little at the end with some cornstarch to get that nice, glossy coating on the chicken. It makes the whole thing taste like you spent hours in the kitchen, but really it’s super simple.
For serving, I like to spoon the bourbon chicken over steamed rice and add a side of steamed broccoli or snap peas to keep things fresh and colorful. The sauce is perfect for soaking up with rice, which makes every bite delightful. This recipe is always a hit at family dinners or casual get-togethers, and I secretly love how few dishes I have to wash afterward!
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts are great for slow cooking as they stay tender. You can swap for chicken thighs if you want more juicy, flavorful meat.
Soy Sauce: Using low-sodium soy sauce keeps the dish from becoming too salty. If you need gluten-free, try tamari instead.
Bourbon: Adds a subtle smokiness and depth. If you prefer to skip alcohol, use apple juice or extra vinegar for balance.
Brown Sugar: It sweetens the sauce nicely. You can replace it with honey or maple syrup for a different sweetness.
Apple Cider Vinegar: This brings a touch of tang that cuts through the sweetness. White vinegar or lemon juice can work as substitutes.
Cornstarch: Used to thicken the sauce at the end. If you don’t have cornstarch, mix flour with water or use arrowroot powder.
How Do You Get the Sauce Thick and Glossy in the Crock Pot?
Slow cookers don’t reduce sauce much, so thickening at the end is key. Here’s what I do:
- Mix cornstarch with cold water to make a smooth slurry before adding it to the crock pot.
- Stir the slurry into the sauce 30 minutes before serving, then turn the heat to high.
- Cover and let it cook, stirring occasionally, until the sauce thickens and looks shiny—about 20-30 minutes.
- This step makes the sauce cling to the chicken and gives you that lovely sticky texture.
Equipment You’ll Need
- Crock pot or slow cooker – This is the heart of the recipe, letting you cook the chicken low and slow for tender results.
- Medium mixing bowl – Great for whisking the sauce ingredients together quickly and easily.
- Measuring cups and spoons – For getting your sauce ingredients just right without a fuss.
- Small bowl and whisk or fork – To mix the cornstarch slurry to thicken the sauce at the end.
- Serving spoon – Heavy enough to scoop both chicken and sauce onto your plate or rice.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for a richer, juicier bite—the slow cooker works beautifully with thigh meat.
- Add sliced bell peppers or pineapple chunks halfway through cooking for extra sweetness and a pop of color.
- Stir in crushed red pepper flakes if you like a bit more heat and kick.
- Mix in some grated fresh ginger for a zesty lift that brightens the bourbon sauce.
How to Make Crock Pot Bourbon Chicken
Ingredients You’ll Need:
For The Chicken and Sauce:
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup bourbon whiskey
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated (optional)
- 1/4 teaspoon red pepper flakes (optional for a slight kick)
For Thickening and Garnish:
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced for garnish
- Cooked white rice, for serving
Time Needed
This recipe requires about 10 minutes of prep and a slow cooking time of 4 to 6 hours on low, or 2 to 3 hours on high. Add an extra 20-30 minutes at the end for thickening the sauce. Total time is roughly 5 to 6 hours if using low heat.
Step-by-Step Instructions:
1. Prepare the Chicken and Sauce:
Start by placing the bite-sized chicken pieces into your crock pot. In a medium bowl, combine the soy sauce, brown sugar, bourbon, ketchup, apple cider vinegar, minced garlic, grated ginger (if you like), and red pepper flakes. Whisk everything together until the sugar dissolves and the sauce is smooth.
2. Slow Cook the Chicken:
Pour the sauce over the chicken in the crock pot, ensuring all the pieces get coated. Cover and set your crock pot to cook on low for 4-6 hours, or high for 2-3 hours. The chicken should be tender and fully cooked.
3. Thicken the Sauce:
About 30 minutes before serving, mix cornstarch with water in a small bowl to create a smooth slurry. Stir this into the crock pot gently to avoid lumps. Put the lid back on and cook on high, allowing the sauce to thicken and become glossy. This usually takes about 20-30 minutes.
4. Serve and Garnish:
Spoon the bourbon chicken over cooked white rice. Sprinkle the sliced green onions on top for a fresh, mild flavor. Enjoy your delicious, hearty meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken before adding it to the crock pot. Cooking frozen chicken can result in uneven cooking and texture.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the sauce and chicken the day before, keep it refrigerated, and then cook it in the crock pot the next day. It also reheats well.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through.
What Can I Serve with Bourbon Chicken?
This dish goes great over steamed white rice or brown rice. You can also serve it alongside steamed veggies or a simple salad for a balanced meal.
