Crockpot Bourbon Chicken
This Crockpot Bourbon Chicken features a perfect blend of sweet and savory flavors, making it an irresistible meal that's easy to prepare. Ideal for busy weeknights or impressing guests.
Ingredients
Chicken and Marinade
- 1.5 pounds boneless skinless chicken thighs
- 0.5 cup low sodium soy sauce or tamari
- 3 tablespoons apple cider vinegar
- 0.25 cup bourbon
- 3 tablespoons brown sugar Adjust for sweetness.
- 2 tablespoons pure maple syrup Adjust for sweetness.
- 5 cloves crushed garlic
- 1 tablespoon minced fresh ginger
- 0.25 teaspoon ground black pepper
Sauce and Garnish
- 2 tablespoons cornstarch
- 0.25 cup chopped green onions For garnish.
- 2 cups prepared brown rice For serving.
Instructions
Preparation
- In a small bowl, mix together the soy sauce, apple cider vinegar, bourbon, brown sugar, maple syrup, garlic, ginger, and black pepper.
- Place the chicken thighs in a shallow baking dish and pour the marinade over the top. Let it marinate in the refrigerator for a few hours or overnight for best results.
Cooking
- Coat a crockpot with cooking spray and arrange the marinated chicken thighs inside. Pour the marinade on top.
- Cover the crockpot and cook on LOW for 6 to 7 hours or on HIGH for 2.5 to 3 hours.
- Once the chicken is cooked, take it out and place it on a plate to keep warm.
- Strain the cooking liquid into a saucepan. Whisk the cornstarch with 2 tablespoons of water to create a slurry, then mix it into the cooking liquid.
- Heat the mixture until it thickens, then pour the sauce over the chicken and sprinkle with green onions.
Serving
- Serve Crockpot Bourbon Chicken over a bed of brown rice. Pair with steamed vegetables or a fresh salad.
- Drizzle any remaining sauce over your dish for extra deliciousness!
Notes
For best flavor, marinate the chicken overnight. Adjust the sweetness by adding more or less brown sugar and maple syrup. If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.