Turn to your handy-dandy Crock-Pot to make the most delicious bourbon chicken you could ever want!
Like many others, I have long enjoyed the delicious flavor of bourbon chicken from the many mall food courts I have visited. Sadly, being gluten-free means I can no longer eat this savory-sweet dish at malls because it contains soy sauce. However, with this simple recipe for Crock-Pot bourbon chicken, I can make it at home by swapping out the regular soy sauce for a gluten-free version, tamari, or coconut aminos. I also use coconut sugar at home rather than brown sugar, and it works equally well in the dish.
As easy as it is to make bourbon chicken on the stove, it’s even easier in a slow cooker. All you need to do is add everything and set it to cook for a few hours. How much simpler can it get than that? I love it when I don’t have to worry about flipping chicken pieces, keeping the sauce from sticking to the pan, or adding ingredients at the proper time. Except for making the slurry 30 minutes before cooking is done, all the ingredients go in at the start. Whatever else you do, don’t omit making and adding the slurry, which can be made with cornstarch, tapioca flour, or arrowroot. That’s what makes the sauce nice and thick.
Although the recipe calls for boneless, skinless chicken thighs, you can also use boneless chicken breasts. The chicken thighs or breasts can go in whole, as in this recipe, or you can cut them into cubes before cooking. I like to do it that way, as it is easier to serve over rice. Another option, and one that can be quite elegantly plated, is to make this recipe with bone-in chicken thighs. If using bone-in chicken, cook on high for three to four hours or low for six to eight hours until cooked through and the internal temperature reaches 165°F.
Some bourbon chicken recipes contain lengthy ingredient lists. We’ve simplified ours to give you maximum flavor with the fewest ingredients. However, if you want to get even more creative, you can add a teaspoon of fresh, grated ginger (or a quarter teaspoon of ground ginger), two to three tablespoons of ketchup, a tablespoon of honey along with the brown sugar, and two to three tablespoons of apple cider vinegar to help balance the extra sweetness. If you like things on the spicy side, add a dash of red pepper flakes.
While it may sound odd to make bourbon chicken without bourbon, not everyone wants to use alcohol in their cooking. Chicken broth or apple juice is an appropriate substitute for bourbon. Some people even add apple juice along with the bourbon for more flavor.
Origins of bourbon chicken
Like so many recipes, the origins of Crock-Pot bourbon chicken is somewhat contested. One thing is known for sure, and that is, while it is sometimes served in Chinese restaurants, it is not a traditional Chinese dish. Most sources attribute it to a Chinese restaurant on New Orleans’ famous Bourbon Street. Whoever invented it, whenever, and wherever, one thing everyone can agree on is that it is absolutely delicious.
How do I store leftovers?
Allow leftover Crock-Pot bourbon chicken to cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. You can freeze the chilled chicken in freezer-safe containers or zippered bags for up to 4 months. Defrost the frozen chicken overnight in the refrigerator and reheat it gently on the stove or in the microwave.
Serving suggestions
Serve your Crock-Pot bourbon chicken over Rice Cooker Brown Rice, Steamed Rice, or even Orange Rice for added flavor. It’s also delicious with Pan-Fried Noodles or Garlic Noodles. Some perfect side dishes include this Bok Choy Recipe, Air-Fryer Roasted Asian Broccoli, Chinese Spicy Zucchini Stir-Fry, and Crab Rangoon Egg Rolls.
Ingredients
- 2 pounds boneless skinless chicken thighs trimmed
- Salt to taste
- Black pepper to taste
- 1/3 cup bourbon
- 3/4 cup brown sugar
- 2/3 cup low-sodium soy sauce
- 3 cloves garlic minced
- 2 1/2 tablespoons cornstarch
- 3 tablespoons cold water
- 1/4 cup chopped green onions for garnish
- Cooked rice for serving
Instructions
- Season the chicken thighs with salt and pepper and place them in the Crock-Pot.
- In a bowl, whisk together bourbon, brown sugar, soy sauce, and minced garlic. Pour the mixture over the chicken.
- Cover and cook on low for 4 hours (or on high for 3 hours) until the chicken is tender.
- Mix cornstarch with cold water to form a slurry. Stir it into the sauce about 30 minutes before the end of cooking to thicken.
- Stir the chicken to coat it with the thickened sauce and garnish with chopped green onions.
- Serve hot over rice for a complete meal.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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