Crock Pot Bourbon Chicken

Pour yourself a hurricane and turn on some jazz, because today we’re keeping it easy with a simple, slow cooker recipe inspired by The Big Easy herself: Crock Pot Bourbon Chicken.

Crock Pot Bourbon Chicken recipe — so easy to make, and the sauce is sweet, sticky, and delicious! Our whole family loves it. Perfect slow cooker recipe to serve with rice for weeknight dinner. @wellplated
I’ve been to The Big Easy (New Orleans) twice, and I’d return again faster than you can say, “beignets.” What I remember most about the city—aside from the ethereally fluffy, powdered sugar-doused beignet donuts at Café du Monde—is the charming architecture of the French quarter and the way jazz exuded from every corner.

I also recall Bourbon Street.

Both of my visits to New Orleans were during undergrad, and in retrospect, I spent a disproportionate amount of time sipping hurricanes on Bourbon Street, instead of soaking up the city’s culture and cuisine. It’s a sad, youthly omission that I hope to rectify on a future trip. I’ll take a hurricane AND bourbon chicken please.

This Crock Pot Bourbon Chicken is the perfect slow cooker recipe! It’s easy, delicious, and made with simple ingredients. The whole family loves it! @wellplated

Juicy chicken cooked in a sweet, sticky sauce, Bourbon chicken is named after Bourbon Street in New Orleans, as well as its not-so-secret boozy ingredient. My research results for the origin of Bourbon chicken were admittedly dubious and semi-conflicting—it does seem to be considered a Cajun dish by origin and is definitely named after Bourbon Street, though it’s also very popular in Chinese take out restaurants (?). One source credited a Chinese restaurant that was on Bourbon Street. Whatever its origin, this bourbon chicken recipe is delicious, easy, and addictive.

Every classic Bourbon sauce recipe begins with a standard ingredient list: soy sauce, ginger, brown sugar, and of course bourbon. I took a bit of a departure from classic recipes by swapping some of the brown sugar for pure maple syrup, which is both more natural and (as my Maple Brown Sugar Bourbon Bars can attest), and a delightful pairing with bourbon.

I also split with tradition by adapting this Bourbon chicken recipe to the crock pot. The prep is less than 10 minutes, so you can even assemble the dish in the morning before work or right after you get home and still eat at a decent hour.

This Crock Pot Bourbon Chicken recipe is so easy and SO GOOD! The sauce is addictive and our whole family loves it. This is a keeper slow cooker chicken recipe. @wellplated

If you aren’t a fan of bourbon, fear not: this Crock Pot Bourbon Chicken recipe doesn’t taste boozy at all. The bourbon balances the sauce’s sweetness and imparts a subtle, smoky flavor that’s wonderful with the maple syrup. Die-hard bourbon fans may even want to consider upping the quantity a bit.

Crock Pot Bourbon Chicken — this tastes just like the Bourbon chicken at Chinese take out restaurants, but is made of simple, real ingredients. Sweet, smoky, and our whole family loves it! Serve with rice for an easy meal. @wellplated

This Crock Pot Bourbon Chicken recipe scored full points at dinner a few weeks ago, and I plan to make it again in a few weeks in honor of the Kentucky Derby. Consequentially, I’m also in the market for a big Derby hat and a killer mint julep recipe. Can I swap you some Crock Pot Bourbon Chicken for your recommendations?

Did you make this recipe?
Leave a review »

Crock Pot Bourbon Chicken

This Crock Pot Bourbon Chicken recipe is easy to make and tastes better than any Chinese restaurant! Less than 10 minutes to prep and absolutely delicious.

Yield: Serves 4

Prep Time: 10 minutes

Total Time: 3 hours (on high) or 6 hours (on low)

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat*
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons apple cider vinegar
  • 1/4 cup bourbon (you don’t need top shelf—just make sure it’s a brand you’d also enjoy drinking. I like Bulleit.)
  • 3 tablespoons brown sugar
  • 2 tablespoons pure maple syrup
  • 5 cloves crushed garlic
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1/4 cup chopped green onions
  • Prepared brown rice (for serving)

Directions:

  1. Optional: marinate the chicken thighs by placing them in a shallow baking dish. In a small bowl, stir together the soy sauce, apple cider vinegar, bourbon, brown sugar, maple syrup, garlic, ginger, and black pepper. Pour over the chicken. Cover the dish tightly and refrigerate for as long as time allows (a few hours or overnight).
  2. Lightly coat a 4-to-6-quart crock pot with cooking spray and arrange the chicken thighs in the bottom of the slow cooker. Pour the sauce (marinade) over the top, cover the crock pot, and cook on low for 6-7 hours or on high for 2 1/2 – 3 hours, until tender and cooked through.
  3. Remove the chicken from the crock pot to a serving plate and cover to keep warm. Strain the cooking liquid into a small sauce pan and place on the stove.
  4. In a small bowl, whisk together the cornstarch with 2 tablespoons water to create a slurry. Heat the saucepan on medium high, then whisk the slurry into the cooking liquid until evenly combined. Cook, stirring constantly, until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1-2 minutes. Remove from heat. Pour the sauce over the chicken, then sprinkle with green onions. Serve warm with rice.

I highly recommend using chicken thighs, not chicken breasts in this recipe, as chicken breasts have a tendency to dry out in the crock pot. If you decide to substitute chicken breasts, watch the cooking time carefully, as you may need less time and do not want the chicken to overcook.

All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 (of 4) with 1/2 cup prepared brown rice

  • Amount Per Serving:
  • Calories: 495
  • Total Fat: 16g
  • Saturated Fat: 5g
  • Cholesterol: 44mg
  • Sodium: 1282mg
  • Carbohydrates: 56g
  • Fiber: 2g
  • Sugar: 17g
  • Protein: 34g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

21 comments

  1. Oof, I love a recipe like this. I sadly don’t have the time right now but I will have to try this delicious looking chicken recipe sometime soon! Definitely need to pin this for later :)

  2. Reason #2375934 why I need a crockpot. Oh well, my birthday is coming up in a couple weeks so I know what I’m making!! ;)

  3. I love Bourbon Chicken, but I always wondered why it was considered a NOLA dish…I still don’t know why, but that won’t stop me from eating it!

  4. Looks so good. Soy sauce is amazing with chicken, thanks for the idea

  5. Ah this chicken looks so good. And the addition of bourbon is just fabulous.

  6. Love the bourbon! I def need to get a crockpot :)

  7. This bourbon chicken looks so incredibly tender, flavorful, and absolutely delicious! I want to dig into that plate :) 

  8. I actually laughed out loud at “it does seem to be considered a Cajun dish by origin and is definitely named after Bourbon Street, though it’s also very popular in Chinese take out restaurants (?). ”  Well, wherever it came from, I’m glad it’s up on your blog now!  It looks delicious!!  I don’t have a crockpot (I know, crazy right?) but now I really want to go out and get one!!!!  

  9. Zulily has an entire Kentucky Derby store right now – it’s where I bought my hat for this year!

  10. This recipe sounds great. At present I am not supposed to use alcohol because of a pancreatitis attack
    I am just getting over. Is there a substitute I could use? Love and use your recipes often. Donna

  11. monica c. bergner Reply

    hi erin,
    this recipe is one i didn’t even know i was looking for before i “found” it on your blog. :o)
    it brings back such fond memories of our years in the states and the many many wonderful foods sampled. i can scarcely wait to prepare bourbon chicken as a surprise for my husband, however we are currently living in austria where crockpots/slow-cookers are virtually unknown. any suggestions on how i could adapt this recipe for cooking on the stovetop? in the oven? your help would really be appreciated!
    thanks! monica

    • Hi Monica! I’ve only done this in the slow cooker, but with experimentation, I think you could nail it on the stovetop or oven. You could either cook the chicken on the stovetop, simmering it in the marinade until it’s cooked through or bake it in the dish in the oven with the marinade at 350 degrees, basting it periodically. I’m not sure if the sauce would need to be thickened on the stove with cornstarch after the chicken is cooked (if yes, remove the chicken, then thicken it, then add the chicken back in)—you’d just have to see what the consistency is like once the chicken is cooked. Sorry I can’t give you more specific direction but I hope this at least gets you started!

  12. I had saved this to my Paprika account and was looking for something to do with chicken thighs …OMG… this is delicious and soooo easy! Can’t wait for tomorrow and leftovers. I halved the recipe but forgot what I was doing when I got to the vinegar, so I upped the maple syrup a tad. It was just right. I can always rely on your recipes.

  13. Erin, you’ve become my “go-to” cooking blog. I can’t tell you how many of your wonderful recipes I’ve tried and will try again. Last night was this recipe for Crock-pot Bourbon Chicken. If I could post a pic here I would. (But really, it looks just like yours!) It got raves from my dinner guests and it is definitely going into rotation! Thank you!

  14. Ok, so I’ve search my cupboards for bourbon with no luck, so I’ve decided to add some cognac ☺️. I look forward to our dinner tonight after my boys’ soccer training. When slow cooker is on , it always feels like someone else cooked dinner …. Thanks Erin for another great recipe ! 

  15. Jennifer Edwards Reply

    Anyone know if this would be similar to Chao Cajun’s Bourbon Chicken? It’s the only “bourbon chicken” I’ve had and would love to make it at home!

Leave a Reply

Your email address will not be published. Required fields are marked *