Crockpot Bourbon Chicken made simple – bold, sticky, and savory slow-cooked goodness with or without alcohol!

Scale

2 lbs boneless, skinless chicken thighs or breasts

1/2 cup low-sodium soy sauce

1/4 cup bourbon (or apple juice as non-alcoholic sub)

1/4 cup ketchup

1/2 cup brown sugar

1 tbsp apple cider vinegar

1 tsp ground ginger

3 cloves garlic, minced

1/4 tsp crushed red pepper flakes (optional for heat)

2 tbsp cornstarch + 2 tbsp cold water (slurry to thicken)

Chopped green onions or parsley, for garnish

Cooked white rice, for serving

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1. Place chicken into crockpot. Mix soy sauce, bourbon, ketchup, brown sugar, vinegar, ginger, garlic, red pepper.

2. Pour sauce over chicken and stir to coat.

3. Cook on LOW for 4–5 hrs or HIGH for 2–3 hrs until tender.

4. Remove chicken, shred or cube it. Mix slurry and stir into sauce.

5. Return chicken, cook uncovered 20–30 mins to thicken.

6. Garnish with green onions or parsley and serve over rice.

Use apple juice instead of bourbon for a family-friendly version.

Add vegetables like bell peppers or snap peas in the last hour.

Let sauce simmer uncovered for best texture.