Slow-cooked chicken that melts in your mouth with a rich bourbon chicken recipe is about to become your new favorite weeknight dinner.
Bold flavors and tender meat create a mouthwatering dish anyone can master.
The secret lies in letting the crockpot work its magic for hours.
Minimal prep means maximum enjoyment when you walk through the door.
Succulent chicken soaks up every drop of that sweet and tangy sauce.
Weeknight dinners just got an upgrade with this simple yet impressive meal.
Serve it over rice and watch everyone at the table ask for seconds.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Calories: 380 kcal
Servings: 5
What’s Needed For Crockpot Bourbon Chicken
For Protein Base:
Chicken: Tender meat that absorbs rich flavors and provides the main protein for the dish, choose boneless skinless pieces for easy cooking and maximum sauce absorption.
For Sauce Liquid and Sweeteners:
Bourbon, Apple Juice: Adds depth and complex flavor profile, choose quality bourbon or non-alcoholic substitute for authentic taste.
Soy Sauce: Provides savory umami base and balances sweetness, opt for low-sodium version to control salt content.
Brown Sugar, Honey: Creates caramelized sweetness and helps sauce cling to chicken, select pure, high-quality varieties for best results.
Apple Cider Vinegar: Introduces bright acidity to balance rich flavors, select unpasteurized version for deeper taste.
Minced Garlic: Provides aromatic base note, use fresh garlic for most intense flavor.
Ground Ginger: Adds warm, spicy undertone, ensure fresh ground spice for maximum punch.
Red Pepper Flakes: Brings subtle heat and complexity, adjust quantity based on spice preference.
Cornstarch: Essential for sauce thickening, ensures smooth, glossy final texture.
Water: Helps create cornstarch slurry for sauce consistency.
Garnish Options:
Green Onions: Adds fresh, crisp finish.
Sesame Seeds: Provides nutty crunch and visual appeal.
Kitchen Items For Crockpot Bourbon Chicken
Crockpot: Essential for slow-cooking the chicken and creating a rich, flavorful sauce.
Mixing Bowl: Perfect for whisking together the bourbon sauce ingredients.
Whisk: Ideal for blending sauce components smoothly and preventing lumps.
Small Bowl: Used for preparing the cornstarch slurry to thicken the sauce.
Measuring Cups and Spoons: Crucial for accurately measuring ingredients.
Cutting Board: Helpful for chopping green onions for garnish.
Knife: Needed for slicing green onions and preparing ingredients.
How To Cook Crockpot Bourbon Chicken Right
Flavor Fusion The secret to this dish lies in blending sweet, tangy, and rich ingredients into a mouthwatering sauce that transforms ordinary chicken into something extraordinary.
Slow Cooking Wonderland Gently nestle chicken pieces into your crockpot and bathe them in a luxurious mixture of bourbon-inspired seasonings that will infuse every fiber with incredible depth.
Sauce Transformation As the chicken simmers, the liquid will gradually reduce and concentrate, creating a glossy, caramelized coating that clings perfectly to each tender morsel.
Final Touch Moments before serving, a quick cornstarch trick will elevate the sauce from good to phenomenal, giving it that restaurant-quality thickness and shine.
Presentation Dream Artfully arrange the glistening chicken over fluffy rice, sprinkling fresh green onions and sesame seeds for a restaurant-worthy finish that'll make everyone's mouth water.
Tips For Flavorful Crockpot Bourbon Chicken
Cooking Mastery Secrets: Bourbon Chicken Edition
Bourbon Swap Magic: No bourbon on hand? Substitute with apple juice or chicken broth for a kid-friendly version that still delivers rich flavor without alcohol.
Spice Control Zone: Adjust red pepper flakes to match your heat tolerance. Start with a pinch for mild warmth or add extra for a spicier kick that tingles your taste buds.
Meat Flexibility Hack: Replace chicken thighs with chicken breasts or even pork tenderloin. Each protein brings a slightly different texture and absorbs the sauce uniquely.
Healthier Twist Option: Reduce brown sugar and honey for a lower-sugar version. Using coconut aminos instead of soy sauce creates a gluten-free alternative that's equally delicious.
Meal Prep Champion: This dish freezes beautifully. Store in airtight containers for up to 3 months, making weeknight dinners a breeze with minimal preparation needed.
Serving Crockpot Bourbon Chicken Ideas
Cozy Comfort Bowl: Nestle the tender bourbon chicken over fluffy white or brown rice for a hearty, satisfying meal that warms you from the inside out.
Asian-Inspired Platter: Arrange the chicken on a large platter with steamed broccoli, crispy edamame, and a sprinkle of sesame seeds for a restaurant-style presentation.
Meal Prep Magic: Pack the chicken in meal prep containers with quinoa and roasted vegetables for an easy, delicious lunch that travels well and keeps you energized throughout the day.
Party Appetizer Twist: Serve bite-sized pieces of the bourbon chicken on toothpicks with a small dipping bowl of extra sauce for a crowd-pleasing party snack that everyone will love.
Easy Storage For Crockpot Bourbon Chicken
Keep leftover chicken in airtight containers, separating meat from sauce to maintain texture. Refrigerate within two hours of cooking for maximum freshness.
Freezer-Friendly Method: Pack cooled chicken and sauce in freezer-safe containers, lasting up to three months. Thaw overnight in refrigerator before reheating gently.
Portion Control Trick: Divide chicken into individual meal-sized containers for quick grab-and-go lunches or dinners. Label with date and contents for easy tracking.
Reheating Magic: Warm refrigerated chicken in microwave or stovetop, adding splash of water or extra sauce to prevent drying. Stir occasionally to distribute heat evenly, ensuring juicy, flavorful results.
Slow-cooker bourbon chicken brings Southern comfort to your dinner table with tender, glazed meat infused with rich bourbon and sweet soy sauce. Hearty flavors meld together, creating a delicious meal families will eagerly devour.
Ingredients
Scale
2 lbs (0.9 kg) chicken thighs or breasts, cut into bite-sized pieces
½ cup low-sodium soy sauce
½ cup brown sugar
¼ cup honey
¼ cup ketchup
¼ cup apple cider vinegar
⅓ cup bourbon (or apple juice for non-alcoholic)
2 tsps minced garlic
1 tsp ground ginger
½ tsp red pepper flakes (optional, for heat)
2 tbsps cornstarch
2 tbsps water
Cooked white rice or fried rice
Sliced green onions (for garnish)
Sesame seeds (optional)
Instructions
Marinade Preparation: Whisk together bourbon (or apple juice), soy sauce, brown sugar, ketchup, honey, apple cider vinegar, minced garlic, ground ginger, and red pepper flakes in a mixing bowl, creating a robust flavor profile.
Chicken Arrangement: Layer chicken pieces evenly in the crockpot, ensuring complete coverage with the marinade and preventing any overlapping.
Slow Cooking: Secure the lid and cook on low for 4-5 hours or on high for 2-3 hours until chicken reaches optimal tenderness, allowing flavors to meld and intensify.
Sauce Enhancement: Blend cornstarch with water to create a smooth slurry, then gently incorporate into the cooking liquid during the final 20 minutes to develop a luxurious, glossy sauce consistency.
Finishing Touch: Uncover the crockpot and increase heat to high, reducing the sauce for 15-20 minutes while stirring intermittently to prevent scorching and achieve a perfect glaze.
Serving: Plate the bourbon-infused chicken over steamed rice, garnishing with a sprinkle of sliced green onions and sesame seeds for a vibrant and appetizing presentation.
Notes
Prevent Chicken Overlapping: Arrange chicken pieces in a single layer to ensure even cooking and consistent flavor absorption throughout the dish.
Adjust Spice Levels: Modify red pepper flakes quantity based on personal heat preference; start with less and gradually increase for controlled spiciness.
Liquid Substitution Strategy: Replace bourbon with apple juice for a non-alcoholic version without compromising the rich, tangy flavor profile of the recipe.
Thickening Sauce Technique: Whisk cornstarch slurry thoroughly to avoid lumps, ensuring a smooth and glossy sauce consistency when reducing in the crockpot.
Recipe Development, Traditional Irish and European Cuisines, Food Styling and Photography, Culinary Education
Education
Dublin Institute of Technology (DIT) – School of Culinary Arts and Food Technology
Degree: Bachelor of Arts in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and menu development.
Ballymaloe Cookery School
Program: 12-Week Certificate Course
Focus: Intensive, hands-on experience emphasizing farm-to-table cooking and sustainable practices.
Isabella brings a global spark to the Craft Meats table. Born in Florence and trained at the Apicius International School of Hospitality, she blends classic Italian flavor with modern writing that’s easy to follow and hard to forget.
Her additional training at the Italian Chef Academy fueled her love for well-crafted dishes, especially ones that spotlight beautiful cuts of meat.
She’s a food writer with heart, and a deep love for storytelling through single recipes. Her goal? To help you cook with more confidence and a little more joy, no matter where you start.
Liam O’Sullivan
Founder & Culinary Content Creator
Expertise
Recipe Development, Traditional Irish and European Cuisines, Food Styling and Photography, Culinary Education
Education
Dublin Institute of Technology (DIT) – School of Culinary Arts and Food Technology
Ballymaloe Cookery School
Isabella brings a global spark to the Craft Meats table. Born in Florence and trained at the Apicius International School of Hospitality, she blends classic Italian flavor with modern writing that’s easy to follow and hard to forget.
Her additional training at the Italian Chef Academy fueled her love for well-crafted dishes, especially ones that spotlight beautiful cuts of meat.
She’s a food writer with heart, and a deep love for storytelling through single recipes. Her goal? To help you cook with more confidence and a little more joy, no matter where you start.