Crock Pot Bourbon Chicken Recipe – Best Easy Slow Cooker Dinner

The first time I made crock pot bourbon chicken, the whole house smelled like a magical mix of sweet, savory, and a little bit of smoky goodness. You know, the kind of aroma that has everyone wandering into the kitchen, asking, “What’s cooking?” Honestly, this recipe has become my secret weapon on busy days—because who doesn’t love tossing everything in the slow cooker and letting it do all the heavy lifting?

I stumbled onto bourbon chicken years ago at a mall food court (yep, those delicious samples on toothpicks!). But, let’s face it, mall chicken just can’t compete with the flavor you get at home, especially when you let it simmer low and slow. Over time, I wanted to ditch the takeout and create a version that was juicy, bold, and just a little bit grown-up with a splash of bourbon. After plenty of kitchen experiments (and a few sticky messes), this crock pot bourbon chicken recipe became a dinnertime favorite for my family—and now, for so many of my friends, too.

Here’s what I love about it: the sauce is sticky-sweet with a hint of heat, the chicken is melt-in-your-mouth tender, and you don’t have to babysit the stove. It’s great for meal prepping, feeding a crowd, or just making sure you have leftovers for lunch. If you’ve got picky eaters, don’t worry—the flavors are balanced so even kids gobble it up. And for those of us watching our waistlines, it’s easy to tweak for a lighter meal. Crock pot bourbon chicken has honestly become my go-to for easy comfort food that feels a bit special but is totally weeknight-friendly. When you try it, I’m betting you’ll be hooked, too.

Why You’ll Love This Crock Pot Bourbon Chicken Recipe

If you’re anything like me, you want recipes that taste amazing, don’t take forever, and actually work. I’ve made this crock pot bourbon chicken more times than I can count—sometimes for family, sometimes for potlucks, and more than once just because I was craving something cozy. Here’s what makes this recipe a must-try:

• Quick & Easy Prep: Just 15 minutes to toss everything in the slow cooker—then let it simmer while you tackle your to-do list. Perfect for busy weeknights and hectic weekends.
• Simple Ingredients: You probably have everything you need in your fridge or pantry right now. No fancy shopping trips or hard-to-find sauces here.
• Ultimate Comfort Food: The sticky, sweet, and slightly spicy sauce is the kind you want to spoon over everything. It’s like a warm hug in a bowl!
• Feeds a Crowd: This recipe easily doubles for parties, potlucks, or family gatherings. Trust me, it disappears fast.
• Kid-Approved Flavor: Even picky eaters love it—just enough sweetness to win them over, with a flavor that adults appreciate, too.

What sets my crock pot bourbon chicken apart is the way the sauce thickens just enough, clinging to every bite of chicken without turning into a gloopy mess. The secret? A quick cornstarch slurry at the end—learned after a few batches that turned out more like soup than sticky glaze. Plus, I always use boneless thighs for max juiciness (and trust me, they don’t dry out in the slow cooker like breasts sometimes do).

This isn’t just another slow cooker dinner—it’s the kind of meal that makes you look forward to leftovers. It’s cozy, it’s satisfying, and it’s a little bit indulgent without being over the top. Whether you’re a slow cooker newbie or a seasoned pro, this bourbon chicken recipe is about to earn a permanent spot in your dinner rotation.

What Ingredients You Will Need for Crock Pot Bourbon Chicken

This crock pot bourbon chicken recipe uses everyday ingredients to create mouthwatering flavor—no hard-to-find stuff, just honest pantry staples and a splash of bourbon (the real star!). Here’s what you’ll need:

• For the Chicken:
  • 2 lbs (900g) boneless, skinless chicken thighs (juicy and forgiving—my go-to for slow cooking)
  • Salt and black pepper (to taste for seasoning the chicken)
• For the Bourbon Sauce:
  • 1/2 cup (120ml) bourbon (any decent brand works—I’ve even used Jim Beam and it’s great. Don’t worry, the alcohol cooks off!)
  • 1/2 cup (120ml) low-sodium soy sauce (I stick with Kikkoman or Tamari for gluten-free)
  • 1/4 cup (60ml) ketchup (adds a sweet tang—Heinz is my usual pick)
  • 1/4 cup (60ml) honey (for that classic sticky sweetness; maple syrup is a good swap if you need)
  • 1/4 cup (55g) brown sugar (light or dark, both work—dark gives a deeper flavor)
  • 1 tablespoon apple cider vinegar (balances the sweetness with a touch of acid)
  • 3 cloves garlic, minced (about 1 tablespoon—fresh is best, but jarred works in a pinch)
  • 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger for extra zing)
  • 1/2 teaspoon crushed red pepper flakes (optional, but adds a gentle heat—go easy if you’re spice-sensitive)
• For Thickening:
  • 2 tablespoons (16g) cornstarch + 2 tablespoons (30ml) cold water (for the magic thickening step at the end)
• For Serving (Optional):
  • Cooked white or brown rice (I love jasmine rice for its fragrance)
  • Steamed broccoli or snap peas (for a pop of green—makes it a meal!)
  • Sliced green onions and sesame seeds (for garnish and a bit of crunch)

Ingredient Tips: I always reach for chicken thighs because they stay tender, but if you’re a chicken breast fan, you can use them—just watch the cook time so they don’t dry out. Not a fan of bourbon? You can substitute apple juice or broth for a kid-friendly, booze-free version (but the bourbon really gives it that signature flavor!). For a gluten-free crock pot bourbon chicken, swap in Tamari or coconut aminos for the soy sauce.

Honestly, after a few tries, you’ll have these ingredients memorized. It’s just that easy!

Equipment Needed

One of the best things about crock pot bourbon chicken is how little equipment you need. Here’s what I use every time:

• Slow Cooker (Crock Pot): A 4 to 6-quart slow cooker is perfect. If you have a programmable one, even better—you can set and forget!
• Measuring Cups & Spoons: For the sauce ingredients and cornstarch slurry. I like stainless steel for easy cleanup.
• Mixing Bowl: For whisking together the sauce before pouring it over the chicken (saves time and ensures the sugar dissolves).
• Small Whisk or Fork: For mixing the cornstarch and water at the end—no lumps, no problem.
• Tongs or a Slotted Spoon: To remove the chicken when it’s done and shred it (two forks work too, in a pinch).
• Chef’s Knife & Cutting Board: For mincing garlic and prepping any garnishes.

If you don’t have a slow cooker, you can use a Dutch oven or heavy pot on low heat, though you’ll need to keep an eye on the liquid. I started out with a basic (read: hand-me-down) crock pot—no fancy bells and whistles. As long as it cooks evenly and doesn’t run too hot, you’re golden. Just give your slow cooker a quick check for any cracks or residue; a little white vinegar in the cleaning process helps keep it fresh.

How to Make Crock Pot Bourbon Chicken – Step-by-Step

1. Prep the Chicken:
   • Pat 2 lbs (900g) boneless, skinless chicken thighs dry with paper towels. Season both sides with salt and black pepper.
   • Arrange the thighs in a single layer in the bottom of your slow cooker. No need to sear them first—I’ve tried both ways, and honestly, the flavor is just as good without the extra step!
2. Mix the Bourbon Sauce:
   • In a medium mixing bowl, whisk together 1/2 cup (120ml) bourbon, 1/2 cup (120ml) soy sauce, 1/4 cup (60ml) ketchup, 1/4 cup (60ml) honey, 1/4 cup (55g) brown sugar, 1 tablespoon apple cider vinegar, 3 minced garlic cloves, 1 teaspoon ground ginger, and 1/2 teaspoon red pepper flakes.
   • Pour the sauce evenly over the chicken in the crock pot.
   • Give it a little stir so every piece of chicken gets coated—don’t worry if it looks thin, it thickens up beautifully later.
3. Cook Low and Slow:
   • Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours. Thighs are very forgiving—you want them tender and easy to shred with a fork.
   • Tip: Don’t lift the lid too often! Slow cookers lose a lot of heat when opened. Trust the process.
4. Shred the Chicken:
   • Once the chicken is cooked through (internal temp should be at least 165°F/74°C), use tongs to remove the thighs to a plate.
   • Shred the meat using two forks. It should fall apart easily—if it’s resisting, let it cook another 30 minutes.
5. Thicken the Sauce:
   • In a small bowl, whisk together 2 tablespoons (16g) cornstarch and 2 tablespoons (30ml) cold water until smooth.
   • Stir the slurry into the sauce in the slow cooker.
   • Return the shredded chicken to the crock pot, stirring to coat well.
   • Cover and cook on HIGH for 20-30 minutes, until the sauce is thick and glossy. You’ll notice it clings to the chicken—no more watery sauce!
6. Serve:
   • Spoon the crock pot bourbon chicken over hot cooked rice. Add your favorite steamed veggies, and sprinkle with sliced green onions and sesame seeds if using.
   • Enjoy immediately, or let it cool for meal prep—this chicken tastes even better the next day!

Troubleshooting: Sauce too thin? Let it cook a bit longer with the lid off. Too thick? Stir in a splash of warm water. Too salty? Add a little more honey or a squeeze of lemon juice to balance it out. Once you’ve made it a couple times, you’ll know exactly how you like your crock pot bourbon chicken!

Cooking Tips & Techniques for the Best Crock Pot Bourbon Chicken

There’s a little bit of art and a whole lot of “learn as you go” when it comes to slow cooker recipes. Here’s what I’ve picked up—sometimes the hard way—over years of making crock pot bourbon chicken:

• Chicken Thighs vs. Breasts: Thighs stay juicy and tender, even after hours in the slow cooker. Breasts can go from perfect to dry pretty quickly, so if you use them, check for doneness early.
• Don’t Overcrowd: Lay the chicken in a single layer if possible. If you’re doubling the recipe, stir once halfway through (quickly!) to make sure everything cooks evenly.
• Resist the Urge to Peek: Every time you open the slow cooker, it loses heat and adds to your cook time. Trust me, I used to check way too often!
• Thickening the Sauce: Cornstarch needs a cold water slurry to avoid lumps. If your sauce isn’t thick enough, try simmering with the lid off for 20 minutes.
• Batch Cooking: This recipe doubles well. Keep leftovers in the fridge for up to 4 days, and the flavor just gets better.
• Make-Ahead Tip: You can mix the sauce and prep the chicken the night before. Store them separately, then assemble and start the crock pot in the morning.

Personal Mishap: Once, I forgot to add the cornstarch slurry and ended up with chicken soup. Lesson learned—don’t skip that step!

Consistency is all about timing and temperature. If your slow cooker runs hot, check at the 4-hour mark. And don’t forget, every slow cooker has its own quirks—getting to know yours is half the fun (and sometimes a little bit of a guessing game).

Variations & Adaptations for Crock Pot Bourbon Chicken

One of the things I love about crock pot bourbon chicken is how easy it is to tweak. Here are a few favorite ideas to make it your own:

• Healthier Version: Use low-sodium soy sauce, swap honey for maple syrup, and trim visible fat from the chicken. You can also use chicken breasts for a leaner meal—just reduce the cook time by about an hour.
• Spicy Bourbon Chicken: Add extra red pepper flakes, a dash of sriracha, or a finely chopped jalapeño to the sauce for a fiery kick. My husband loves it this way (I have to keep an extra bottle of hot sauce nearby just for him).
• Gluten-Free: Substitute Tamari or coconut aminos for soy sauce, and double-check your ketchup and bourbon for hidden gluten. Serve over rice or gluten-free noodles.
• Asian-Inspired Twist: Add a tablespoon of hoisin sauce or a splash of sesame oil to the sauce. Top with chopped cilantro and toasted sesame seeds for a little something extra.
• Vegetarian Adaptation: Replace the chicken with cubed extra-firm tofu or plant-based “chicken” strips. The sauce is so good, even my veggie friends ask for seconds!

Personally, I like to add a handful of pineapple chunks for a sweet tropical touch—just toss them in with the sauce. It’s a little unconventional, but so good. Don’t be afraid to experiment with flavors and textures. The best part about crock pot bourbon chicken is making it your own!

Serving & Storage Suggestions

There’s no wrong way to serve crock pot bourbon chicken, but here’s how I like to do it:

• Serving: Serve hot, ladled over fluffy jasmine or basmati rice. Add steamed broccoli, snap peas, or a simple green salad for color and crunch. Garnish with sliced green onions and sesame seeds for a restaurant-style finish.
• Pairings: This dinner pairs well with a crisp white wine, iced tea, or even a cold beer if you want to echo the bourbon notes. For kids, a glass of milk balances the sweet and spicy flavors perfectly.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making leftovers even better!
• Freezing: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens up too much. Stir well to coat every piece.

Insider Tip: If you’re making crock pot bourbon chicken for a party, keep it on the “warm” setting in your slow cooker. It stays perfect for hours and makes serving a breeze.

Nutritional Information & Benefits

This crock pot bourbon chicken is high in protein, with about 28g per serving, and clocks in around 350 calories (without rice or sides). Chicken thighs provide iron and B vitamins, while the sauce’s ginger and garlic give a little immune boost. If you’re tracking carbs, swap the brown sugar for a low-cal sweetener and serve over cauliflower rice.

This recipe is naturally dairy-free and easy to make gluten-free. Bourbon’s alcohol content cooks off during slow cooking, so it’s safe for kids and anyone avoiding alcohol. Allergens to watch: soy (from the soy sauce) and possibly gluten, depending on your ingredients. I love that this meal feels comforting but isn’t heavy—just the right balance of satisfaction and nutrition.

Conclusion

Crock pot bourbon chicken is one of those rare recipes that’s easy enough for weeknights but special enough for company. It’s sweet, savory, and a little bit bold—the kind of meal everyone asks for seconds of. You can make it your own with simple tweaks, and it never lets me down, even on the busiest days. I genuinely hope it becomes a favorite at your table, too.

If you give this crock pot bourbon chicken a try, I’d love to hear how it turns out! Leave a comment below, share your best variations, or tag me if you post a photo. There’s nothing better than seeing your kitchen wins. Go on—make dinner easy, delicious, and just a little bit special tonight!

FAQs About Crock Pot Bourbon Chicken

Does the alcohol cook out of crock pot bourbon chicken?

Yes! During the slow cooking process, almost all the alcohol from the bourbon evaporates, leaving behind just the flavor. It’s safe for kids and adults alike.

Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts work well but tend to cook faster, so check for doneness after about 4 hours on LOW to avoid drying out.

What can I substitute for bourbon if I don’t want to use alcohol?

You can use apple juice or chicken broth instead of bourbon. The dish will still be delicious, just a little less smoky and rich.

How do I make this recipe gluten-free?

Swap out the soy sauce for Tamari or coconut aminos, and double-check that your ketchup and bourbon are gluten-free.

Can I freeze crock pot bourbon chicken?

Yes! Let it cool, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. It’s a great meal prep option!

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