Dinner

Tender Crockpot Bourbon Chicken Recipe

ByNaomi Fletcher October 21, 2025October 21, 2025

Introduction

Finding a flavorful dinner that’s effortless to prepare can be a real time-saver for busy nights. This tender crockpot bourbon chicken combines sweet and savory flavors, cooking low and slow to yield juicy, melt-in-your-mouth chicken thighs. It’s perfect for meal prep and sure to become a family favorite.

A close-up view of a dark pot filled with several layers of shredded, glossy, brown pulled meat mixed with a thick, rich barbecue sauce, giving a sticky texture. On top of the meat, bright green chopped scallions are scattered for contrast. In the foreground, a wooden spoon lifts a generous, textured scoop of the saucy pulled meat, showing the glistening strands coated in sauce and pieces of meat bits, with some scallions on top. The scene is sharp and detailed with a warm tone, focusing mainly on the pulled meat and spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lb boneless skinless chicken thighs
1 cup light brown sugar
1 cup soy sauce
1/3 cup bourbon whiskey
2 tbsp apple cider vinegar
1 tbsp honey
1/2 tsp ground ginger
1/2 tsp red pepper flakes
4 garlic cloves, minced
3 tbsp cornstarch
2 tbsp water
1/4 cup chopped green onions

Instructions

Step 1: Trim any excess fat from the chicken thighs and place them in a single layer in the slow cooker.
Step 2: In a medium bowl, whisk together the brown sugar, soy sauce, bourbon whiskey, apple cider vinegar, honey, ground ginger, red pepper flakes, and minced garlic until well combined to create the bourbon glaze.
Step 3: Pour the bourbon sauce evenly over the chicken thighs in the slow cooker. Cover and cook on high for 4 hours or on low for 6 hours, until the chicken is cooked through and tender.
Step 4: Remove the cooked chicken from the slow cooker and chop into bite-sized pieces. Set aside while you finish the sauce.
Step 5: In a small bowl, dissolve the cornstarch in water to make a slurry. Whisk the slurry into the sauce remaining in the slow cooker. Return the chopped chicken to the slow cooker, stir well, cover, and simmer until the sauce thickens and bubbles. Then turn off the slow cooker.
Step 6: Sprinkle the chopped green onions over the bourbon chicken and serve hot, ideally over steamed rice for a complete meal.

Tips & Variations

For juicier chicken, use boneless skinless thighs rather than breasts, which can dry out.
No bourbon? Substitute with dark rum, whiskey, or a mix of apple juice and vanilla extract for a similar depth of flavor.
Use fresh grated ginger instead of ground ginger for a brighter zing—about 1 tablespoon.
To thicken the sauce, you can use flour instead of cornstarch; mix 4 tablespoons flour with water to form a slurry.
If time allows, brown the chicken in a skillet before adding to the slow cooker for extra flavor.

Storage

Store leftover bourbon chicken in an airtight container in the refrigerator for up to 4 days, where the flavors will deepen. For longer storage, freeze in portions for up to 3 months. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce thickens too much.

How to Serve

A close-up view inside a black slow cooker filled with shredded, tender chicken in a thick, rich, dark reddish-brown sauce. The sauce looks smooth and glossy, coating the chicken pieces well, with chunks of tomato or similar ingredients mixed in. Bright green, chopped spring onions are sprinkled on top, adding a fresh contrast to the dish. A wooden spoon is partially visible in the upper right corner, stirring the mixture. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

You can, but chicken breasts are leaner and can dry out during slow cooking. If using breasts, reduce cooking time by about 30 minutes and watch closely to avoid overcooking.