Crock Pot Bourbon Chicken Recipe – Best Easy Slow Cooker Dinner

Posted on September 2, 2025

crock pot bourbon chicken - featured image

The scent of sweet, sticky bourbon sauce wafting through the house is honestly enough to make my family hover in the kitchen all afternoon. I still remember the first time I made crock pot bourbon chicken—it was a gloomy Tuesday, and we needed something to look forward to. I’d seen those glossy, takeout-style bourbon chicken photos online, but I wanted something easier (and a little healthier) than frying everything up in a pan. That’s when my slow cooker came to the rescue. There’s just something magical about tossing a few simple ingredients into the crock pot and coming back hours later to the most mouthwatering, tender chicken imaginable. This crock pot bourbon chicken recipe isn’t just a dinner staple for us—it’s a comfort meal that makes any random weeknight feel like a mini celebration. The sauce is glossy, just the right amount of sticky, and perfectly balances sweet, savory, and a gentle kick of spice. Trust me, if you’ve ever had mall food court bourbon chicken, you’ll be blown away by how much better (and easier!) this homemade version is. Whether you’re juggling work, kids, or just need a low-effort meal, this recipe delivers every single time. After testing and tweaking it more times than I can count, I promise—it’s truly irresistible.

Why You’ll Love This Crock Pot Bourbon Chicken Recipe

Quick & Effortless: Prep takes just 10 minutes—perfect for busy weeknights or when those dinner cravings hit out of nowhere.
Simple Ingredients: You likely have everything you need in your pantry or fridge—no specialty store runs required.
Perfect for Every Occasion: From cozy family dinners to casual potlucks and even game nights, this bourbon chicken pleases every crowd.
Kid & Adult Approved: The sweet, savory sauce is a universal favorite—my picky eater even asks for seconds!
Flavor That Wows: The sauce thickens beautifully in the slow cooker, so every bite is packed with rich, southern-inspired flavor.

What sets this crock pot bourbon chicken recipe apart? It’s all about the slow cooker magic. Letting the sauce and chicken mingle for hours develops that deep, caramelized flavor without any extra work from you. I always blend the sauce ingredients before pouring them in—this extra step guarantees silky-smooth sauce every time. The end result beats takeout by a mile, with real, recognizable ingredients and no fuss. Plus, if you’re looking for comfort food that won’t weigh you down, this recipe is lighter than the deep-fried version, but doesn’t sacrifice any of those stick-to-your-ribs flavors. It’s the kind of meal that has everyone scraping their plates and asking for the recipe. Sometimes, we need more than just food—we need a little kitchen magic. This is that recipe for me, and I hope it becomes yours, too.

What Ingredients You Will Need

This recipe uses everyday ingredients to create bold, takeout-style flavor. Most of these are pantry staples, and a few swaps or additions can make this crock pot bourbon chicken recipe work for nearly any diet or taste.

Chicken Thighs (2 lbs / 900g, boneless, skinless): The dark meat stays juicy and soaks up the sauce. You can use chicken breasts if you prefer a leaner cut, but thighs are classic for tenderness.
Soy Sauce (1/3 cup / 80ml): Adds that essential umami punch. I usually go with low-sodium to keep things balanced.
Brown Sugar (1/2 cup / 100g, packed): Sweetens and helps the sauce caramelize. Dark brown sugar gives a deeper flavor, but light works too.
Bourbon (1/4 cup / 60ml): The star ingredient! Any decent bourbon will do—don’t use the super expensive stuff. The alcohol cooks off, leaving a mellow richness.
Apple Cider Vinegar (2 tbsp / 30ml): Adds brightness and keeps the sauce from being too heavy.
Ketchup (1/4 cup / 60g): Gives color and a subtle tang. Tomato paste is too thick; stick with ketchup for the right consistency.
Chicken Broth (1/4 cup / 60ml): Helps the sauce come together and keeps things moist.
Garlic (4 cloves, minced): Fresh garlic makes a big difference in flavor. Jarred is okay in a pinch.
Fresh Ginger (1 tbsp / 15g, minced): Adds warmth and a little zip. If you don’t have fresh, 1 tsp dried ginger will do.
Crushed Red Pepper Flakes (1/2 tsp): For a hint of heat. Adjust up or down to taste, or leave out for a mild version.
Cornstarch (2 tbsp / 16g, mixed with 2 tbsp water): This makes the sauce thick and glossy at the end. Arrowroot or tapioca starch work too.
Green Onions (for garnish): Sliced thin, they add color and a fresh bite at serving time.
Cooked Rice (for serving): White, brown, or even cauliflower rice—whatever you love.

Ingredient Tips: Use a bourbon you’d drink, not a bottom-shelf bottle. If you want gluten-free bourbon chicken, swap in tamari instead of soy sauce. For a lower-sugar version, reduce the brown sugar by half and add a splash of honey. Got frozen chicken? Thaw it first for the best texture (trust me, I tried once with frozen and ended up with watery sauce).

Equipment Needed

Slow Cooker (Crock Pot): A 4-6 quart model works well for this recipe. I use my trusty Crock Pot, which has survived many chili and stew sessions. If you have a programmable one, even better—you can set it and forget it.
Mixing Bowl: For whisking the sauce. If you want to save dishes, you can mix directly in a large measuring cup.
Whisk or Fork: To blend the sauce ingredients smoothly.
Cutting Board & Knife: For chopping garlic, ginger, and green onions.
Measuring Cups & Spoons: Precision helps, especially with the sauce balance.
Small Bowl: For mixing the cornstarch slurry at the end.
Tongs or Slotted Spoon: For serving the chicken without losing the sauce.

Budget Tip: I’ve used both fancy programmable slow cookers and a $20 thrift store find—both get the job done. If you don’t have a slow cooker, a Dutch oven on low heat in the oven can work, but the texture is a bit different. For easy cleanup, try a slow cooker liner (just don’t use them on the stovetop!).

Preparation Method

Prep the chicken: Trim any excess fat from 2 lbs (900g) boneless, skinless chicken thighs and cut into bite-sized pieces (about 1-1.5 inches). Place chicken directly into your slow cooker insert. This takes about 5 minutes.
Make the sauce: In a mixing bowl or large measuring cup, whisk together 1/3 cup (80ml) soy sauce, 1/2 cup (100g) packed brown sugar, 1/4 cup (60ml) bourbon, 2 tbsp (30ml) apple cider vinegar, 1/4 cup (60g) ketchup, 1/4 cup (60ml) chicken broth, 4 minced garlic cloves, 1 tbsp (15g) minced fresh ginger, and 1/2 tsp red pepper flakes. Make sure there are no brown sugar lumps left. The sauce should smell sweet and tangy.
Combine everything: Pour the sauce mixture evenly over the chicken in the slow cooker. Use a spoon to gently toss the chicken so every piece is coated.
Cook: Cover with the lid. Cook on LOW for 4-5 hours, or on HIGH for 2-3 hours. The chicken should be tender and cooked through (internal temp 165°F/74°C). Try not to lift the lid too often—heat escapes and slows things down.
Thicken the sauce: About 15 minutes before serving, mix 2 tbsp (16g) cornstarch with 2 tbsp (30ml) cold water in a small bowl until smooth. Stir this slurry into the slow cooker. Let it cook, uncovered, for 10-15 minutes until the sauce thickens and turns glossy.
Check seasoning: Taste the sauce—add a splash more soy sauce if you want it saltier, or a pinch of sugar for extra sweetness. If it’s too thick, thin with a bit of warm broth.
Serve: Spoon the bourbon chicken over hot cooked rice. Sprinkle with sliced green onions for color and crunch.

Troubleshooting: If your sauce is still thin after adding the cornstarch, cook a few minutes longer with the lid off. If it’s too salty, add a splash of water and a squeeze of lemon juice. If you accidentally overcook the chicken, shred it—it makes amazing bourbon chicken sliders! I’ve learned not to skip the cornstarch step—the sauce won’t cling the same way without it.

Cooking Tips & Techniques

Use Chicken Thighs: They’re much more forgiving in the slow cooker than breasts, which can dry out. If you must use breasts, cut them a bit larger and check for doneness early.
Don’t Skip the Slurry: Mixing cornstarch with cold water before adding keeps the sauce from clumping. Once, I dumped cornstarch straight in—big mistake (lumpy city!).
Layering the Flavors: For deeper flavor, marinate the chicken in the sauce overnight, then cook as directed. It’s not essential, but the difference is noticeable.
Timing Matters: Slow cookers can run hot or cool—check your chicken at the earliest time. Overcooked chicken gets stringy. Also, bigger pieces need a tad more time.
Multitasking: Make the rice during the last 30 minutes of cooking, or use a rice cooker so everything finishes together. I often chop garnish and prep sides while the sauce thickens.
Consistency is Key: Stir the sauce before serving to reincorporate any fat or liquid that’s separated. If serving at a party, keep the slow cooker on warm with the lid slightly cracked so the sauce doesn’t get too runny.

Honestly, I learned the hard way that adding too much liquid makes the sauce runny. Stick to the measurements—your future self will thank you. And if you like a little more zip, don’t be shy with the red pepper flakes!

Variations & Adaptations

Low-Sugar Bourbon Chicken: Swap half the brown sugar for stevia or monk fruit sweetener, and add 1 tbsp honey for balance. The sauce will still thicken up nicely.
Gluten-Free Version: Use tamari instead of soy sauce and double-check your ketchup is gluten-free. Serve over rice or cauliflower rice for a GF meal.
Vegetarian Adaptation: Sub cubed tofu or tempeh for chicken, and use veggie broth. Reduce cooking time to 2-3 hours on LOW—plant proteins break down faster.
Spicy Bourbon Chicken: Add up to 1 tsp sriracha or more red pepper flakes for heat lovers. My husband loves this spicy twist!
Instant Pot Option: Use the sauté function to brown the chicken, then add sauce ingredients and cook on high pressure for 10 minutes, quick release, and thicken with cornstarch slurry.
Allergy-Friendly: For soy allergies, coconut aminos is a great swap; for nut allergies, this recipe is naturally nut-free.

I once tried tossing in some steamed broccoli at the end for extra veggies—delicious! You can really play with the flavor profile by adding pineapple chunks, bell peppers, or even a dash of five-spice powder.

Serving & Storage Suggestions

Serve crock pot bourbon chicken piping hot over fluffy rice—white, brown, or even fried rice are all winners here. For a fun twist, spoon it into lettuce wraps or pile it over noodles. I love serving this dish family-style, sprinkled with extra green onions and a handful of sesame seeds for crunch.

Side Ideas: Try steamed broccoli, stir-fried green beans, or a crisp cucumber salad for freshness. Jasmine tea or a cold ginger ale makes a great pairing, too.

Leftovers: Store any extras in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, so day-two leftovers are often even better! For freezing, portion the chicken and sauce into freezer bags (press out the air) and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave. If the sauce thickens too much, add a splash of water before reheating. Trust me, the leftovers make an epic lunch!

Nutritional Information & Benefits

One serving (about 1 cup chicken with sauce, no rice) has roughly:

Calories: 320
Protein: 22g
Carbs: 28g
Fat: 10g

Chicken thighs provide iron and B vitamins, while the ginger and garlic bring anti-inflammatory benefits. Swapping brown sugar for a sugar substitute can make this a lighter meal. This crock pot bourbon chicken recipe is naturally dairy-free and easily made gluten-free. Of course, it contains soy and may have traces of wheat if using regular soy sauce, so always check labels if allergies are a concern. From my nutrition coaching experience, I love serving this because it satisfies cravings while still fitting into a balanced week of meals.

Conclusion

There’s a reason crock pot bourbon chicken has become a staple in our dinner rotation—it’s easy, reliable, and so satisfying. Whether you’re feeding a crowd or just trying to get something delicious on the table after work, this recipe has your back. I love how customizable it is; you can make it spicier, sweeter, or even toss in extra veggies depending on what’s in your fridge that day. Honestly, it’s the kind of meal that makes you look forward to leftovers.

If you try this recipe, I’d love to hear how you made it your own! Please leave a comment, share your tweaks, or tag me if you post your crock pot bourbon chicken on social media. Let’s face it, the best recipes are the ones we make together. Here’s to more slow-cooked, stress-free dinners and happy, sticky-fingered memories!

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, you can! Breasts will be a bit leaner and may cook slightly faster, so check for doneness about 30 minutes early to avoid dry chicken.

Is the bourbon flavor strong in this recipe?

Nope—the bourbon cooks down, leaving a gentle richness and depth of flavor, not a strong alcohol taste. Even my kids love it!

Can I make this crock pot bourbon chicken recipe ahead of time?

Absolutely! The flavors get even better after a night in the fridge. Just reheat gently and add a splash of water if the sauce is too thick.

What can I use instead of bourbon?

You can swap the bourbon for apple juice or extra broth for an alcohol-free version. The sauce will still be sweet and tangy!

How do I keep the sauce from getting too thin?

Be sure to use the cornstarch slurry at the end and cook uncovered for 10-15 minutes to let the sauce thicken up. If it’s still too thin, a little extra cornstarch mixed with water will do the trick.

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crock pot bourbon chicken recipe

Crock Pot Bourbon Chicken

Author: Louise
Total Time: 4 hours 10 minutes
Yield: 6 servings 1x

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Description

This easy crock pot bourbon chicken features tender chicken thighs slow-cooked in a sweet, sticky bourbon sauce with a gentle kick of spice. It’s a healthier, homemade take on the classic takeout favorite, perfect for busy weeknights or family gatherings.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1/3 cup low-sodium soy sauce
1/2 cup packed brown sugar
1/4 cup bourbon
2 tablespoons apple cider vinegar
1/4 cup ketchup
1/4 cup chicken broth
4 cloves garlic, minced
1 tablespoon fresh ginger, minced (or 1 teaspoon dried ginger)
1/2 teaspoon crushed red pepper flakes (optional, to taste)
2 tablespoons cornstarch
2 tablespoons cold water
Green onions, sliced, for garnish
Cooked rice, for serving

Instructions

Trim excess fat from chicken thighs and cut into bite-sized pieces. Place chicken in the slow cooker insert.
In a mixing bowl or large measuring cup, whisk together soy sauce, brown sugar, bourbon, apple cider vinegar, ketchup, chicken broth, minced garlic, minced ginger, and red pepper flakes until smooth.
Pour the sauce mixture evenly over the chicken in the slow cooker. Gently toss to coat all pieces.
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken is tender and cooked through (internal temp 165°F).
About 15 minutes before serving, mix cornstarch with cold water in a small bowl to make a slurry. Stir the slurry into the slow cooker.
Cook uncovered for 10-15 minutes, until the sauce thickens and turns glossy.
Taste and adjust seasoning if needed (add more soy sauce for saltiness or a pinch of sugar for sweetness). Thin with a bit of warm broth if too thick.
Serve the bourbon chicken over hot cooked rice and garnish with sliced green onions.

Notes

For gluten-free, use tamari instead of soy sauce and ensure ketchup is gluten-free. Chicken breasts can be substituted but may cook faster. For a spicier version, add more red pepper flakes or sriracha. Leftovers keep well and taste even better the next day. Sauce thickens best with the cornstarch slurry—don’t skip this step.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Main Course
Cuisine: American, Southern