Sweet, Savory, Melt-in-Your-Mouth Chicken in Hours, Not Effort

Bourbon Chicken is a dish that perfectly balances sweet, savory, and slightly boozy flavor notes — all without the need to turn on the stove for hours. The magic happens in the slow cooker, where tender chicken thighs bathe in a rich, glossy bourbon sauce infused with garlic, ginger, and brown sugar.

Whether served over fluffy white rice, alongside steamed vegetables, or even wrapped in a tortilla for a quick burrito-style meal, this recipe elevates simple weeknight dinners into something restaurant-quality at home.

This dish is:

Family-friendly (kids love the sweet glaze)
Simple to prep
Rich in flavor, yet not overpowering
Perfect for meal prep or entertaining

Why the Crock Pot is a Game-Changer

Cooking bourbon chicken on the stove requires careful attention to prevent burning the sugar in the sauce.

In the slow cooker:

The chicken cooks evenly and stays juicy
The sauce thickens gradually
You get deep, concentrated flavors
Cleanup is minimal

The end result? Tender, fall-apart chicken with a shiny, sticky sauce that clings to every bite.

Ingredients

2 pounds boneless, skinless chicken thighs
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar (packed)
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
1 tablespoon water (for cornstarch slurry)
2 tablespoons rice vinegar (optional, for tang)
2 green onions, sliced for garnish
Sesame seeds (optional, for garnish)

Instructions

In a medium bowl, whisk together bourbon, soy sauce, brown sugar, garlic, ginger, and rice vinegar.
Place chicken thighs in the slow cooker.
Pour bourbon sauce over chicken, ensuring every piece is coated.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender and fully cooked.
Remove chicken and set aside on a plate.
In a small bowl, mix cornstarch and water to create a slurry.
Stir slurry into slow cooker sauce. Cover and cook on HIGH for 5–10 minutes until sauce thickens.
Return chicken to the sauce and toss to coat.
Serve hot over rice or noodles, garnished with sliced green onions and sesame seeds.

Tips for Perfect Bourbon Chicken

Bourbon substitute: If you prefer no alcohol, use apple juice or chicken broth with 1 teaspoon vanilla extract.
Cut of chicken: Thighs remain tender; breasts may dry out if overcooked.
Sauce thickness: The cornstarch slurry ensures a glossy, clingy sauce. Adjust for personal preference.
Sweetness: Adjust brown sugar to taste — less for a subtler sweetness, more for sticky caramelized flavor.

Serving Suggestions

Classic: Over steamed white rice with a sprinkle of sesame seeds.
Low-carb: Over cauliflower rice or sautéed vegetables.
Meal prep: Portion into containers for easy lunches throughout the week.
Fusion: Wrap in tortillas with fresh lettuce and shredded carrots for bourbon chicken wraps.

Flavor Variations

Spicy: Add 1 teaspoon chili garlic sauce or red pepper flakes.
Garlic lovers: Increase minced garlic to 5 cloves.
Tangy bourbon: Add a splash of fresh lime or lemon juice at the end.
Extra caramelized: Broil finished chicken in oven 2–3 minutes for slightly charred edges.

Storage & Reheating

Store in airtight container in fridge up to 4 days.
Reheat in microwave or skillet over medium heat.
Sauce thickens when cold — add a splash of water or broth to loosen.