Tuesday, January 9, 2018

Crockpot Bourbon Chicken

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I didn’t end up getting a final picture of this dish before sending it off to hubby for his lunch for the week. I thought the flavor was really good and it’s a nice easy crockpot dish to make.

Crockpot Bourbon Chicken

(Adapted from Spend with Pennies)


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3 lbs boneless skinless chicken thighs
3 tablespoons cornstarch
1/4 cup sliced green onions (or more to taste)

1/2 teaspoon fresh grated ginger
4 cloves garlic , minced
1/2 teaspoon crushed red chili flakes
1/3 cup apple juice
1 1/2 tablespoons honey
1/4 cup brown sugar
1/4 cup ketchup
3 tablespoons cider vinegar
1/4 cup water
1/4 cup Bourbon
1/4 cup soy sauce
salt & pepper to taste

Mix all sauce ingredients in a small bowl.

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Place chicken in slow cooker, pour sauce over top. Cover and cook on low 6-7 hours or on high 3 hours.

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Remove chicken and chop into bite sized pieces and cover to keep warm.

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Meanwhile, combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir chicken back into the sauce and add in green onions.

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Serve over rice.

This recipe is best made with regular (not light) soy sauce.

The sauce can also be thickened on the stove top. Create the slurry as above and whisk over medium heat until thickened. Return to slow cooker with chicken and stir in green onions.

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