Set-and-forget slow cooker dinner with 10 minutes prep
Sticky-savory bourbon glaze coats tender shredded chicken for a takeout-style bowl you can make on a busy weeknight.
Why you’ll love it
- True bourbon chicken crockpot flavor with pantry staples.
- Built for easy crockpot dinners and chicken crockpot recipes easy.
- Works year-round; add pineapple for summer crockpot recipes.
- Family-friendly: simple swap to make it alcohol-free.
- Reliable and safe: cook to 165°F internal every time.
- Budget-smart slow cooker dinner that reheats well for lunches.
Ingredients (notes only)
Chicken
- Boneless skinless chicken thighs or breasts: juicy, shred easily when cooked to 165°F.
- Neutral oil + pinch of salt: optional browning boost before slow cooking.
Bourbon glaze
- Low-sodium soy sauce or tamari: savory base.
- Bourbon (or apple juice for no-alcohol): caramel warmth.
- Brown sugar + ketchup: sticky, glossy finish.
- Apple cider vinegar: balances sweetness.
- Garlic and fresh ginger: aromatic backbone.
- Red pepper flakes: optional heat.
- Cornstarch + water: quick thickener at the end.
- Toasted sesame oil: a few drops for aroma.
To serve
Steamed rice, broccoli, sesame seeds, lime wedges.
Note: no green onion used.
Step-by-step
- Load the cooker. Add chicken to a 5–6 qt slow cooker. Whisk soy, bourbon, brown sugar, ketchup, vinegar, garlic, ginger, red pepper flakes, and sesame oil; pour over chicken.
- Cook. Cover and cook on Low 4–5 hours or High 2–3 hours, until chicken reaches 165°F.
- Shred. Transfer chicken to a board; shred and return to the pot.
- Thicken. Stir cornstarch with cold water. Whisk into the sauce. Cover on High 10 minutes until glossy.
- Finish. Toss to coat. Taste and adjust with a splash of vinegar or water if needed. Serve with rice and broccoli; sprinkle sesame seeds.
Pro tips
- Thighs stay juiciest; breasts work if you check temp early.
- Sauce too salty? Add 2 tablespoons water and a squeeze of lime.
- For extra depth, brown chicken in a skillet first, then slow cook.
- Add the cornstarch only at the end so the sauce stays smooth.
- Keep leftovers saucy; the rice will soak it up on reheat.
Variations
- Teriyaki chicken crock pot: replace bourbon with 1/4 cup orange juice; add 1 tablespoon honey.
- Pineapple bourbon chicken (summer): stir in 1 cup pineapple chunks during the last 15 minutes.
- No-alcohol family version: use apple juice plus a drop of vanilla.
- Spicy: add 1–2 teaspoons sriracha with the sauce.
How to serve
Spoon over jasmine rice with steamed broccoli and sesame seeds. Add cucumber salad or orange slices on the side.
Make ahead & storage
- Make ahead: whisk sauce up to 3 days ahead; keep chilled.
- Leftovers: refrigerate 4 days or freeze 3 months.
- Reheat: stovetop over medium with a splash of water until hot.
FAQs
Do I have to use bourbon?
No. Apple juice works well and keeps the caramel notes intact.
Breasts or thighs?
Both work; thighs are more forgiving. Always cook to 165°F internal.
Can I double it?
Yes. Use a 6–7 qt cooker and add 30 to 45 minutes to the Low time.
How do I get a sticky glaze?
Thicken with cornstarch at the end and let it bubble 5 to 10 minutes.
Simple Nutrition (estimate per serving, 6 servings without rice)
| Calories | Protein | Carbs | Fat | Sugar | Sodium |
|---|---|---|---|---|---|
| 360 | 32 g | 24 g | 14 g | 19 g | 780 mg |
Best Crock Pot Bourbon Chicken
Tender slow-cooker chicken tossed in a sticky bourbon-soy glaze with garlic and ginger. Family-friendly, meal-prep ready, and easy to adapt with no-alcohol or teriyaki-style swaps.
Ingredients
Equipment
Method
- Add chicken to a 5–6 qt slow cooker.
- Whisk soy sauce, bourbon, brown sugar, ketchup, vinegar, garlic, ginger, pepper flakes, and sesame oil. Pour over chicken.
- Cook on Low 4–5 hours or High 2–3 hours, until chicken reaches 165°F.
- Remove chicken, shred, and return to the cooker.
- Stir cornstarch with cold water; whisk into sauce. Cook on High 10 minutes until thick and glossy.
- Toss chicken to coat. Serve with rice and broccoli; sprinkle sesame seeds.
Nutrition
Notes
Teriyaki option: swap bourbon for 1/4 cup orange juice and add 1 tbsp honey. Summer pineapple: fold in 1 cup pineapple chunks in the last 15 minutes. Stovetop: simmer sauce in skillet 5 min; cook diced chicken until 165°F, then thicken with slurry. Instant Pot: Pressure cook chicken + sauce 8 min on High, quick release; thicken on Sauté with slurry. Diet swaps: Use tamari for GF, apple juice for alcohol-free.