This Crock Pot Bourbon Chicken is N’Awlin’s meets take out, and it’s going to be one delicious rendez-vous. Tender chicken thighs slow-cooked in a sticky, sweet bourbon sauce made with maple syrup, brown sugar, and ginger, it’s the kind of (big) easy recipe that makes any day feel more extraordinary.
5 Star Review
“OMG… this is delicious and soooo easy! Can’t wait for tomorrow and leftovers.”
— Paula —
What do New Orleans, Chinese takeout, and bourbon all have in common?
The answer is bourbon chicken.
I’ve visited the Big Easy (New Orleans) three times and one dish I couldn’t get enough of (aside from beignets and Blackened Salmon) was the city’s famous bourbon chicken.
Juicy chicken cooked in a sweet, sticky sauce, bourbon chicken gets its name after Bourbon Street in New Orleans, as well as its not-so-secret boozy ingredient (you’ll also find it in these Bourbon Balls).
While the original recipe may be one of legend, the crock pot bourbon chicken recipe I’m sharing today will make your next family dinner legendary.
History of Bourbon Chicken
Who gets credit for being the first to make this dish is greatly contested (my research results were admittedly dubious and conflicting). However, there does at least seem to be a consensus that the dish first appeared at a Chinese restaurant that (at one point in time) was on Bourbon Street.
How to Make Crockpot Bourbon Chicken
New Orleans bourbon chicken is traditionally made in a wok or skillet, as is this stove top Bourbon Chicken (and like any one of these fantastic stir fry recipes).
This crock pot bourbon chicken deviates from tradition by cutting the prep down to less than 10 minutes and turning it into an easy, effortless slow cooker recipe.
You’ll also notice the absence of ketchup. While adding 1 cup ketchup is traditional in some recipes, I prefer to skip it and use the from-scratch approach below.
Ingredients and Substitutions
- Chicken. I highly recommend using chicken thighs, not chicken breasts in this recipe, as chicken breasts tend to dry out in the crockpot. If you decide to substitute chicken breasts, watch the cooking time carefully, as you may need less time to avoid overcooking the chicken.
- Bourbon. No need to buy the pricey stuff. Just make sure you choose a bourbon you would also like to drink. A bourbon with notes of honey, caramel, cinnamon, black pepper, or dried fruit would pair especially well with this dish (as well as this Bourbon Glazed Salmon).
- Soy Sauce. To make this recipe gluten free, opt for tamari over traditional soy sauce.
- Apple Cider Vinegar. Lends some much-needed acidity to balance out the sweetness of the sauce and also helps to tenderize the chicken. (Also in Slow Cooker Pulled Pork.)
- Ginger + Garlic Cloves. Provides a little zippy kick and Asian flair.
- Brown Sugar. For sweetness, depth of color, and subtle molasses flavor.
- Maple Syrup. If you are not a fan of maple flavor, you may swap it for 2 tablespoons honey which also pairs well with the bourbon.
- Cornstarch. Thickens the sauce so it clings to every crevice of the juicy, tender chicken thighs.
- Green Onions. Finish this saucy chicken recipe with a bit of color and freshness.
- Rice. A generous scoop of fluffy brown rice is my favorite way to serve crock pot bourbon chicken. However, jasmine rice, quinoa, or even farro would all be excellent options for serving.
Step-by-Step Instructions
- Stir together the marinade (sauce) ingredients in a small or medium bowl.
- Place chicken in a shallow baking dish, then pour the mixture over the chicken.
- Marinate, covered, in the fridge for a few hours or overnight for maximum flavor.
TIP!
Looking for a shortcut? While I think the BEST slow cooker bourbon chicken is one that’s marinated, you can opt to skip this step if you’re short on time.
- Transfer the chicken and marinade to a slow cooker.
- Cook the bourbon chicken on LOW for 6-7 hours or on HIGH for 2 1/2 – 3 hours. Remove the chicken and then transfer the sauce to a saucepan on the stove top.
- Make a slurry with 2 tablespoons water and 2 tablespoons cornstarch. Pour the cornstarch mixture into the pot and heat the sauce to thicken.
- Pour sauce over the chicken. Chop the green onion and serve with rice. Season with salt or red pepper flakes to taste. ENJOY!
What to Serve With Bourbon Chicken
- Asian-Inspired Salads. Add some fresh, crisp texture to your dinner with Asian Cucumber Salad or Asian Cabbage Salad.
- Rice. Soak up your slow cooker bourbon chicken with Instant Pot Brown Rice or White Rice.
- Alt Grains. Like Quinoa!
Crock Pot Bourbon Chicken
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Ingredients
- 1 ½ pounds boneless skinless chicken thighs trimmed of excess fat*
- ½ cup low sodium soy sauce or tamari for a gluten-free alternative
- 3 tablespoons apple cider vinegar
- ¼ 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
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch
- ¼ cup chopped green onions for serving
- 2 cups Prepared brown rice for serving
Instructions
- In a small bowl, stir together the soy sauce, apple cider vinegar, bourbon, brown sugar, maple syrup, garlic, ginger, and black pepper.
- Arrange the chicken in a shallow baking dish, then pour the mixture over the chicken. Cover the dish tightly, transfer to the refrigerator and marinate for as long as time allows (a few hours or overnight).
- Lightly coat a 4-to-6-quart crockpot with cooking spray and arrange the marinated chicken thighs in the bottom of the slow cooker. Pour the marinade over the top, then cover the crockpot.
- Cook on LOW for 6-7 hours or on HIGH for 2 1/2 – 3 hours, until tender and cooked through.
- Remove the chicken from the crock pot to a serving plate and cover to keep warm. Strain the cooking liquid into a small saucepan and place it on the stove.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of 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.
Notes
- SHORTCUT: You may skip marinating the chicken if you are running short on time (or simply forget to do so). The chicken will still turn out delicious just perhaps slightly less tender and flavorful.
- INGREDIENT NOTE: I highly recommend using chicken thighs, not chicken breasts in this recipe, as chicken breasts tend to dry out in the crockpot. If you decide to substitute chicken breasts, watch the cooking time carefully, as you may need less time to avoid overcooking the chicken.
- TO STORE: Leftover crock pot bourbon chicken may be stored in the fridge for up to 3 days.
- TO FREEZE: Store cooked slow cooker bourbon chicken in an airtight, freezer-safe container for up to 3 months. Defrost overnight in the fridge before warming.
- TO REHEAT: Warm in the microwave until steaming.
The flavor was amazing! I did sprinkle some pecans at the end. Only problem was it was done in 3 hrs set on low temp,
I kept it warm for 3 hours but was drying out
If I would have planned 3 hours it would have been great!
Glad you were able to still enjoy it, Wendy. I’m not sure why it would cook so quickly on low. What size crockpot did you use?
My husband loved the Bourbon Chicken! All through dinner he said “Wow this is great. You can make this again!”
The marinade/sauce was delicious! The chicken turned out perfect. I used high on the crock pot and cooked it for 3 hours. I only marinated for 1 hour as I didn’t have a lot of time.
We ate the leftovers tonight and it was still fantastic!
So happy to hear, Emily! Looks great! Thank you for sharing!
Delicious!!! The mustard gave this a great flavor too
Thank you Shari!
Too much soy sauce!
I’m sorry to hear the recipe wasn’t to your taste, Scott. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
I have bone in thighs I need to use. Would the cooking time change using those?
Hi Melissa, I have not made this recipe with bone-in thighs so I, unfortunately, cannot give specific advice on timing. My post on Crock Pot Shredded Chicken may be a good starting point however since it offers tips and instructions for preparing bone-in chicken in the slow cooker. https://www.wellplated.com/crock-pot-shredded-chicken/ Hope this helps!
I made this the other night & my husband & I loved it. Excellent flavors! Next time , I think I will double recipe!
Awesome! Thank you Sue!
Could you make this in an insta pot?
Hi Ron! I haven’t tried this particular recipe in the instant pot, but I think you could use my instant pot chicken mole recipe as kind of a guide for timing, etc. https://www.wellplated.com/instant-pot-chicken-mole/ Let us know how it goes!
I wasn’t sure how the bourbon flavor would come through, but it wasn’t overpowering at all. The sauce had a nice balance of sweet and savory flavors, and the chicken was really tender. I ended up spooning extra sauce over my rice because I didn’t want to waste it.
Thank you Bianca!
My husband really enjoyed this one. He likes meals with a good sweet-and-savory sauce, and this is definitely delivered. I added some green onions on top before serving and paired it with rice. We didn’t have many leftovers. Thank you!
So glad to hear it worked well, Karla! Thank you!
Do I do anything differently if I use one of those crock pot bags?
Hi Brandi, I’m not sure that any adjustments would need to be made. Let us know how it goes!
I wasn’t expecting the sauce to be my favorite part of this recipe, but it really was. It had that sweet, savory flavor that made me keep going back for another bite. I added steamed green beans on the side. We really enjoyed this one and will definitely be making it again. Thank you for sharing such a delicious recipe!
Yay! So glad to hear, Dorothy! Thank you!