Oh, weeknights. Am I right? Between soccer practice, homework battles, and just trying to find matching socks, the last thing I want to do is spend hours in the kitchen. That’s where this Crockpot Bourbon Chicken comes in, and let me tell you, it’s a lifesaver! Seriously, this recipe is my go-to when I’m running on fumes but still want something that tastes like it came from a fancy restaurant. You just toss everything in the slow cooker, and when dinner time rolls around, you’ve got this incredibly tender chicken swimming in the most amazing sweet and savory bourbon sauce. It’s the kind of meal that makes everyone think you’re a culinary genius, even if you only spent about 15 minutes prepping it. Trust me, your busy evenings just got a whole lot tastier!
Why You’ll Love This Crockpot Bourbon Chicken
Seriously, this recipe is a game-changer for busy nights! Here’s why it’s become a staple in my kitchen:
- Super Easy Prep: You’re looking at maybe 15 minutes of actual work. Just chop, whisk, and dump!
- Minimal Effort, Maximum Flavor: The slow cooker does all the heavy lifting, turning simple ingredients into a rich, delicious meal.
- That Perfect Sweet & Savory Combo: The bourbon sauce is just *chef’s kiss* – a little sweet from the brown sugar and ketchup, savory from the soy sauce and Worcestershire, with that unmistakable bourbon warmth.
- Weeknight Warrior: It’s the ultimate set-it-and-forget-it meal. You can even prep it in the morning and have dinner ready when you get home!
Gather Your Ingredients for Crockpot Bourbon Chicken
Alright, let’s get down to business! To make this amazing Crockpot Bourbon Chicken, you’ll need to round up a few things. Don’t worry, they’re all pretty standard pantry items. First up, we’ve got 2 pounds of boneless, skinless chicken thighs, and I like to cut them into bite-sized, 1-inch pieces. Thighs are my favorite here because they stay so wonderfully tender in the slow cooker. For the sauce, it’s a beautiful blend: 1 cup of chicken broth, a half cup of bourbon (yep, the real deal!), a third cup of soy sauce, and a quarter cup of packed brown sugar for that lovely sweetness. We’ll also need 2 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, a half teaspoon of ground ginger, and just a pinch of black pepper. Oh, and for thickening the sauce at the end, grab 2 tablespoons of cornstarch and 2 tablespoons of cold water. And of course, you’ll want some cooked rice ready to go, plus maybe some sesame seeds and sliced green onions for a pretty garnish if you’re feeling fancy!
Ingredient Notes and Substitutions for Crockpot Bourbon Chicken
So, about those ingredients! I really swear by chicken thighs for this recipe because they just can’t get dry, no matter how long they cook. If you absolutely have to use chicken breasts, just keep an eye on them. They cook faster, so you might want to add them a little later in the cooking process, or they could get a bit chewy. If you’re not a fan of things being too sweet, you can totally dial back the brown sugar a bit – maybe start with 3 tablespoons and see how you like it after it cooks. And yes, you need bourbon! Make sure it’s food-grade, of course. It adds a depth of flavor that you just can’t replicate. Using soy sauce is also key for that umami kick, so try not to swap that out unless you really have to!
Step-by-Step: How to Prepare Crockpot Bourbon Chicken
Okay, let’s get this amazing Crockpot Bourbon Chicken into the slow cooker! It’s so straightforward, you’ll be amazed. First things first, grab your slow cooker and pop those 1-inch chicken thigh pieces right into the bottom. Try to get them in a nice, even layer if you can. Next, you’re going to whip up that glorious sauce. Grab a medium bowl and whisk together the chicken broth, that half cup of bourbon (don’t be shy!), the soy sauce, packed brown sugar, ketchup, Worcestershire sauce, garlic powder, ginger, and black pepper. Give it a really good whisk until everything is combined and the sugar has dissolved. Now, pour all of that deliciousness right over the chicken in the slow cooker. Make sure the chicken is mostly covered. Pop the lid on, and set it to cook. I usually go with the low setting for about 4 to 6 hours. If you’re in a pinch, you can totally do high for 2 to 3 hours, but I find low gives you the most tender chicken. Once that time is up, check the chicken – it should be totally cooked through and super tender. Now for the magic touch: the thickening! In a small bowl, whisk together your cornstarch and cold water until it’s a smooth little slurry. Stir this slurry right into the slow cooker with the chicken and sauce. Pop the lid back on and cook on high for another 15 to 30 minutes. You’ll see the sauce get nice and thick, just like you want it!
Tips for Perfect Crockpot Bourbon Chicken
Want to make sure your Crockpot Bourbon Chicken is absolutely perfect every time? Here are a few little tricks I’ve picked up. First, make sure that chicken is pretty well submerged in that sauce before it starts cooking; it helps it stay super moist. Don’t be afraid to give it a little stir halfway through if you can, just to make sure everything’s cooking evenly. When you add the cornstarch slurry, stir it really well to avoid any lumps. And for the sauce thickness, if it’s still not quite thick enough after that last 15-30 minutes, you can always mix up a little more cornstarch and water and add it in for another 10 minutes. It’s all about getting that glossy, perfect coating!
Serving and Enjoying Your Crockpot Bourbon Chicken
Once that sauce has thickened up beautifully and the chicken is fall-apart tender, it’s time for the best part – eating! I always serve this Crockpot Bourbon Chicken spooned generously over fluffy white rice. It’s the perfect base to soak up all that amazing sauce. For a little extra something, I love to sprinkle on some toasted sesame seeds and a scattering of fresh, sliced green onions right before serving. It just makes the whole dish pop with color and adds a nice little crunch and freshness. Dig in!
Frequently Asked Questions about Crockpot Bourbon Chicken
Got questions about this easy Crockpot Bourbon Chicken? I’ve got answers!
Q1: Can I use chicken breasts instead of thighs?
You sure can! While I love thighs for their tenderness, chicken breasts work too. Just be mindful that they cook a bit faster and can dry out if you cook them for too long. I’d say start checking them after about 3 hours on low, or 1.5 hours on high, and adjust as needed. You don’t want them to get tough!
Q2: How can I make the sauce thicker if it’s not quite right?
No worries if the sauce isn’t as thick as you like after the first thickening step! Just mix up another small batch of the cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water) and stir it into the slow cooker. Cook on high for another 15-20 minutes, and it should thicken right up. Sometimes it just needs a little extra coaxing!
Q3: What if I don’t have bourbon or want to omit it?
I get it, not everyone keeps bourbon on hand! If you want to skip it or can’t use it, you can substitute it with an equal amount of chicken broth or even a dry sherry. It won’t have that signature bourbon flavor, of course, but it will still be delicious! Some people even use a splash of apple cider vinegar for a little tang. For more information on cooking substitutions, check out this guide to cooking substitutions.
Q4: How long does it actually take to cook?
Prep time is super quick, usually around 15 minutes. For cooking, on the low setting, it’s typically 4-6 hours. If you’re using the high setting, it’s about 2-3 hours. Then you add that cornstarch slurry, which needs another 15-30 minutes on high to thicken. So, plan for about 4-6 hours total if you’re using low, or 2-3 hours if you’re using high. It’s pretty flexible!
Storing and Reheating Your Crockpot Bourbon Chicken
Got leftovers? Lucky you! Once your Crockpot Bourbon Chicken has cooled down a bit, just scoop it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. When you’re ready to enjoy it again, the microwave is your best friend for a quick reheat. Just pop a serving in a microwave-safe dish, maybe add a tiny splash of water or chicken broth if it looks a bit dry, and heat it until it’s warmed through. If you prefer, you can also gently reheat it in a saucepan over low heat, stirring occasionally. For more tips on food storage, you can refer to the FoodSafety.gov temperature chart.
Estimated Nutritional Information for Crockpot Bourbon Chicken
Just a heads-up, this is all approximate, you know? Since everyone’s slow cooker and ingredients can vary a bit, the exact numbers might shift. But generally, a serving of this delicious Crockpot Bourbon Chicken (without the rice, of course) comes in at around 350 calories. You’re looking at about 15g of fat and a good 30g of protein, which is awesome! It’s got about 15g of sugar and 800mg of sodium, so keep that in mind. It’s a pretty balanced meal, especially when you load it up with veggies! For more information on nutritional values, you can consult the USDA FoodData Central database.
Amazing Crockpot Bourbon Chicken 4-6 Hr
- Total Time: 4 hours 15 minutes
- Yield: 4-6 servings 1x
- Diet: None
Description
A simple and delicious Crockpot Bourbon Chicken recipe that is perfect for a weeknight meal. Tender chicken in a sweet and savory bourbon sauce.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup chicken broth
- 1/2 cup bourbon
- 1/3 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Cooked rice, for serving
- Sesame seeds, for garnish (optional)
- Green onions, sliced, for garnish (optional)
Instructions
- Place chicken pieces in the bottom of your slow cooker.
- In a medium bowl, whisk together chicken broth, bourbon, soy sauce, brown sugar, ketchup, Worcestershire sauce, garlic powder, ginger, and black pepper.
- Pour the sauce mixture over the chicken in the slow cooker.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until chicken is cooked through and tender.
- In a small bowl, whisk together cornstarch and cold water to create a slurry.
- Stir the cornstarch slurry into the slow cooker.
- Cover and cook on high for an additional 15-30 minutes, or until the sauce has thickened.
- Serve the bourbon chicken over cooked rice. Garnish with sesame seeds and green onions if desired.
Notes
- You can substitute chicken breasts for chicken thighs, but cooking time may need to be adjusted.
- If you prefer a less sweet sauce, reduce the amount of brown sugar.
- Ensure your bourbon is food-grade.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe, without rice)
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Crockpot Bourbon Chicken, slow cooker chicken, easy chicken recipe, bourbon sauce, sweet and savory chicken