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.