Crockpot Bourbon Chicken
Today I’m bringing you one of my favorite recipes for those evenings when you need a super easy family dinner or you’re feeding a crowd: my crockpot bourbon chicken! Just throw everything in your slow cooker and serve with a few simple sides like fluffy rice and steamed broccoli (I also love this one piled into sandwiches for a fuss free, get-stuck-in-with-your-hands kind of dinner situation).
It’s rich, bold, and ridiculously satisfying — the kind of recipe that feels like takeout, but it’s been simmering away all day in your own kitchen.
We’ll be using chicken thighs, and the sauce is a dreamy combo of soy, garlic, honey, brown sugar, and (of course) a splash of bourbon for depth. You don’t have to include the bourbon, but if you do — trust me — it really brings the flavor up a notch!
(If you love slow cooker dinners, be sure to also take a look at my crockpot chicken birria tacos, crockpot lemonade chicken, crockpot ravioli lasagna, crockpot Dr. Pepper steak bites, and crockpot spicy Korean chicken wings!)
Ingredients
- Chicken thighs: Thighs are perfect here — super juicy and flavorful, and they hold up well during the long slow cook. You can sub chicken breasts if you prefer, but they won’t be quite as tender.
- Green onions: These add a subtle onion flavor that brightens up the dish. Save a few for garnish at the end — they make the whole thing feel a bit fresher.
- Powdered ginger: To add that warm, zingy undertone.
- Garlic: Brings the savory base we all love.
- Red pepper flakes: This gives a little kick — not too much, just a touch of heat. You can dial it up or down depending on your spice preference.
- Apple juice: Adds sweetness and balances the savory elements. You could sub pineapple juice or even orange juice in a pinch.
- Honey: Brings natural sweetness and helps the sauce caramelize slightly. You can also use maple syrup if that’s what you’ve got.
- Brown sugar: This works with the honey and ketchup to give that signature sticky-sweet bourbon chicken glaze.
- Ketchup: Gives body, acidity, and a little umami. It’s one of those secret sauce-builders you don’t skip.
- Apple cider vinegar: Adds tang and helps cut through the sweetness — definitely helps balance everything out.
- Bourbon (optional): Adds rich depth and a slightly smoky edge. It’s optional, but if you’ve got it, it’s worth it. No need to use anything fancy.
- Soy sauce: Brings the salty, savory umami hit. You can use low sodium if you’re watching your salt intake.
- Cornstarch: This thickens the sauce to that lovely glossy finish.
- Water or more apple juice: Used to dissolve the cornstarch into a slurry. You can use a splash of extra juice instead if you want to keep the flavor going.
How To Make Crockpot Bourbon Chicken
If you’re just here for the printable recipe card, you’ll find it down at the bottom of the post. But if you like a little visual guidance, I’ve included step-by-step photos below to walk you through the process!
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Add the chicken and sliced scallions straight into the base of your slow cooker.
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In a medium bowl, whisk together the powdered ginger, garlic, red pepper flakes, apple juice, honey, brown sugar, ketchup, apple cider vinegar, bourbon, and soy sauce until smooth and well combined.
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Pour the sauce over the chicken, pop the lid on, and cook on low for 6 hours or high for 4 hours—until the chicken is tender and cooked through.
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Once cooked, give the chicken a light shred right in the slow cooker.
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In a small bowl, stir together the cornstarch and water to make a slurry, then mix it into the slow cooker to thicken up that delicious sauce.
Storage Tips
Got leftovers? Lucky you — this stuff is even better the next day. Store any remaining bourbon chicken in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making it perfect for easy lunches or second-night dinners. Reheat gently in the microwave or on the stove until warmed through. I don’t recommend freezing this one — the sauce tends to separate and lose that nice glossy texture.
Serving Ideas
There are so many ways to enjoy this sweet and savory bourbon chicken. My go-to choice is piled over a bed of fluffy white rice with a side of steamed broccoli to soak up all that glossy sauce. It’s also amazing loaded into a sandwich roll or wrap for a quick and hearty lunch. You could even spoon it over mashed potatoes or toss it with some noodles for a cozy twist.
Crockpot Bourbon Chicken
Ingredients
- 3 pounds boneless skinless chicken thighs
- ¼ cup sliced green onions plus more for garnish
- 1/4 teaspoon powdered ginger
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- ⅓ cup apple juice
- 1 ½ tablespoons honey
- ¼ cup brown sugar
- ¼ cup ketchup
- 3 tablespoons apple cider vinegar
- ¼ cup bourbon optional
- ¼ cup soy sauce
- 3 tablespoons cornstarch
- 3 tablespoons water or more apple juice
Instructions
- Add the chicken and sliced scallions straight into the base of your slow cooker.
- In a medium bowl, whisk together the powdered ginger, garlic, red pepper flakes, apple juice, honey, brown sugar, ketchup, apple cider vinegar, bourbon, and soy sauce until smooth and well combined.
- Pour the sauce over the chicken, pop the lid on, and cook on low for 6 hours or high for 4 hours—until the chicken is tender and cooked through.
- Once cooked, give the chicken a light shred right in the slow cooker.
- In a small bowl, stir together the cornstarch and water to make a slurry, then mix it into the slow cooker to thicken up that delicious sauce.
- Serve and enjoy!
I hope you love this Crockpot Bourbon Chicken as much as I do! It’s one of those easy, throw-it-in-and-go kind of meals that still tastes like you put in the effort. If you try it, don’t forget to leave a star rating and a quick comment below — it really helps others find the recipe and lets me know what you’d love to see more of!
