Make this easy Crock Pot Bourbon Chicken when you want something that tastes like takeout but better. Chicken cooks till it falls apart in sweet ginger sauce. Put it on rice, with broccoli, or stuff it in rolls for sandwiches.
Why Make This
Perfect for busy days - just throw it in pot before work. Comes out tender and full of flavor. Sauce tastes sweet like Chinese food, but you know what's in it. Using chicken thighs means meat stays juicy. Kids love the sweet sauce, grown-ups love how easy it is.
What You Need
- Chicken Thighs: 3 pounds, no skin or bones
- Cornstarch: 2 spoons to thicken sauce
- Green Onions: Bunch, cut up
- Fresh Ginger: Big chunk, grated
- Garlic: 4 cloves, chopped
- Red Pepper: Pinch of flakes
- Apple Juice: 1 cup
- Honey: 1/4 cup
- Brown Sugar: 1/4 cup
- Ketchup: 1/4 cup
- Apple Vinegar: 2 spoons
- Water: For mixing cornstarch
- Bourbon: 1/4 cup (skip if you want)
- Soy Sauce: 1/2 cup
- Salt and Pepper: To taste
How to Make It
- Mix sauce first:
- Put all wet stuff in bowl - juice, honey, sugar, ketchup, vinegar, bourbon, soy sauce. Mix good.
- Add flavors:
- Stir in chopped garlic, grated ginger, pepper flakes. Mix till smooth.
- Fix chicken:
- Put chicken thighs in pot. Pour sauce over. Make sure all chicken gets coated.
- Let it cook:
- Put lid on. Cook low 6-7 hours or high 3 hours. Chicken should fall apart easy.
- Cut chicken up:
- Take chicken out. Cut in bite-size pieces. Cover so it stays warm.
- Make sauce thick:
- Mix cornstarch with cold water. Stir into hot sauce. Let bubble 10 minutes till thick.
- Finish up:
- Put chicken back in sauce. Throw in green onions. Stir good.
- Serve hot:
- Put over rice. Add more green onions on top if you want.
Where It Comes From
Story goes this chicken started in New Orleans, on Bourbon Street. Chinese cook made it first, mixing sweet sauce with bourbon. Now you find it in food courts, but homemade tastes way better.
Why This Recipe Works
Hardly any work but tastes fancy. Meat gets so tender it falls off your fork. Sauce gets sticky and sweet - perfect on rice. Make it before work, dinner's ready when you get home. Great for picky eaters too.
Making It Just Right
Slow cooking makes everything taste better. Gives flavors time to mix. Don't peek much - lets heat out. Want sauce thicker? Add more cornstarch mix. Too thick? Add splash hot water. Like it spicy? Add more pepper flakes.
Getting Good Ingredients
Get chicken thighs - stay juicier than breast meat. Fresh ginger works better than powder. Regular soy sauce makes better flavor than light kind. Don't have bourbon? Use apple juice instead. Fresh garlic tastes better than jar kind.
Tips That Help
Mix sauce good before putting in pot - no lumps. Cut chicken same size so it cooks even. Keep lid on while cooking. Check at 6 hours - if meat falls apart, it's done. Sauce gets better next day. Keeps good in fridge 3 days.
Frequently Asked Questions
- Can I use chicken breasts?
Yes, but watch them close! Breasts cook faster than thighs and can dry out. Check after 4 hours on low. Some tricks to keep them juicy: Cut pieces bigger (about 2 inches), add extra sauce, or flip them halfway if you're home. Want foolproof? Use half breasts, half thighs. Chicken tenders work great too - just cook them less time. The meat should hit 165° but not be tough.
- No bourbon - what else works?
Apple juice makes it kid-friendly and still tastes great! Some folks use chicken broth with a splash of vanilla. Want that bourbon flavor without alcohol? Try bourbon extract - just a few drops. Even maple syrup works - adds nice sweetness. Cola gives good color and flavor too. Whatever you pick, use same amount as bourbon. Just taste the sauce before adding all the sugar since some substitutes are already sweet.
- Sauce too thin?
Easy fix! Mix 1 spoon cornstarch with 2 spoons cold water. Stir into hot sauce. Want it thicker? Do it again. Some folks take the lid off last hour - helps it reduce. Or try adding a spoon of honey - makes it sticky too. Just remember it thickens more as it cools. Too thick? Add a splash of chicken broth. The sauce should coat the back of a spoon but still pour easy.
- Need gluten-free soy sauce?
Tamari's your best bet - tastes just like soy sauce but no wheat. Coconut aminos work too - bit sweeter so use less sugar. Look for Kikkoman's GF soy sauce in the store. Always check labels since some brands sneak in wheat. Making for someone who can't have gluten? Check your bourbon too - some have hidden gluten. Want less salt? Most brands make low-sodium versions.
- How do I make it spicy?
Lots of ways to heat it up! Red pepper flakes are easy - start with 1/2 spoon. Sriracha adds nice garlic heat too. Fresh ginger and more black pepper work great. Want serious heat? Add a chopped chili pepper. Some like Asian chili paste (sambal) - starts mild, builds up nice. Add heat early so it blends in while cooking. Serve extra hot sauce on the side so everyone can adjust their own.
Some More Ideas
Like this? Try slow cooker teriyaki chicken next time. Or make honey garlic chicken - both use the same easy cooking method with different sweet sauces.