Slow Cooker Bourbon Chicken Recipe with Sticky Glaze

If you want an easy, flavorful meal that works with either chicken breasts or thighs, this Crock Pot Bourbon Chicken is a perfect choice. Tender chicken simmers in a rich, sweet sauce infused with bourbon, soy, honey, ginger and garlic for a comforting dinner the whole family will enjoy.

The combination of salty soy sauce, sweet honey and a touch of bourbon creates a glossy, well-balanced sauce that turns plain chicken into something special. The sauce also helps keep the meat moist throughout the slow cooking process, producing tender, juicy pieces every time.

When the chicken is cooked and the sauce has been thickened, serve it over rice, pasta or mashed potatoes, or pair it with steamed vegetables for a complete meal. This is a simple recipe that delivers big flavor with minimal effort.

This recipe is quick to assemble: whisk the sauce ingredients directly in the slow cooker, nestle the chicken in the sauce, then set the cooker and walk away. On low heat the chicken becomes tender in roughly 2–3 hours, depending on thickness.

Once finished, remove the chicken to thicken the sauce and then return the meat so it soaks up every ounce of flavor. The result is sticky, savory-sweet chicken that’s great for weeknights or meal prep.

Do You Have To Use Bourbon?

Bourbon adds subtle notes of caramel, vanilla and oak to the sauce. During cooking most of the alcohol cooks off, leaving behind a warm, slightly smoky sweetness that complements the honey and soy.

Different bourbons will produce slightly different flavor profiles, so feel free to experiment if you cook with it. If you’d rather avoid alcohol, simply substitute an equal amount of chicken broth, vegetable broth, or even water. The broth keeps the sauce flavorful and the chicken moist.

How To Thicken Crock Pot Bourbon Chicken Sauce

After the chicken is cooked through, remove it to a platter or cutting board. To thicken the sauce make a slurry: mix 1 part cornstarch with 2 parts cold water (for example, 2 tablespoons cornstarch with 4 tablespoons water) until completely smooth.

Stir the slurry into the slow cooker, switch to high, and cook for 20–30 minutes until the sauce thickens and becomes glossy. If you prefer, you can thicken the sauce on the stovetop: transfer it to a saucepan, whisk in the slurry, and simmer over medium-high heat until reduced to a glaze, then return the chicken.

Gluten Free Alternatives

To make this dish gluten-free, swap regular soy sauce for tamari or coconut aminos and check that your ketchup is labeled gluten-free. Pure distilled bourbon is generally considered gluten-free because distillation removes gluten proteins, but avoid flavored or blended products that add ingredients after distillation.

Chicken Substitutions

You can use boneless skinless chicken thighs or chicken tenderloins instead of breasts. Thighs are fattier and stay very tender and flavorful, while tenderloins are leaner and cook faster. If using thinner pieces like tenderloins, reduce the cook time and check for doneness earlier to avoid overcooking.

Crock Pot Bourbon Chicken

*Specific measurements and full recipe instructions are listed below. Read the tips above for helpful variations and techniques.

Ingredients

• 1/2 cup low-sodium soy sauce
• 1/3 cup honey
• 1/4 cup ketchup
• 1/4 cup bourbon or other whiskey (or substitute chicken broth)
• 2 tablespoons olive oil
• 1 tablespoon minced fresh ginger
• 4 garlic cloves, minced
• 1/8 teaspoon red pepper flakes, more to taste
• 1 1/2 pounds boneless, skinless chicken breasts
• 2 tablespoons cornstarch
• 2 tablespoons water
• Salt and pepper, to taste

Garnish

• 2 green onions, sliced (white and green parts)

Instructions

1. In the slow cooker combine soy sauce, honey, ketchup, bourbon (or broth), olive oil, ginger, garlic and red pepper flakes. Whisk until smooth.

2. Add the chicken to the sauce and turn each piece so it is coated. Cover and cook on LOW for about 3 hours, or until the chicken reaches an internal temperature of 165°F. Cook time varies with thickness; thinner pieces will finish sooner. Remove the chicken and dice or shred it, then set aside.

3. Turn the crock pot to HIGH. In a small bowl whisk 2 tablespoons cornstarch with 2 tablespoons cold water until dissolved to make a slurry. Stir the slurry into the sauce and cook, uncovered, for 20–30 minutes until the sauce thickens.

4. Return the chicken to the slow cooker and stir gently to coat with the thickened sauce. Heat through for 3–5 minutes. Taste and adjust seasoning with salt, pepper or extra red pepper flakes if desired.

5. Serve the bourbon chicken warm over steamed white or brown rice. Garnish with sliced green onions.

Serving Crock Pot Bourbon Chicken

Steamed Rice: Serve the Bourbon Chicken over steamed white or brown rice and spoon extra sauce over the top so the rice soaks up the flavor.

Mashed Potatoes: Creamy mashed potatoes are a comforting base for the sweet and tangy chicken.

Cornbread: Slightly sweet cornbread is great for sopping up extra sauce; a drizzle of honey adds a nice touch.

Steamed or Roasted Vegetables: Broccoli, cauliflower, green beans or Brussels sprouts pair well and add color and texture to the meal.

Enjoy! Mary

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This article may contain affiliate links, which can generate a small commission at no extra cost to you. Nutritional information and cooking times are estimates and will vary by product and equipment used.

More Delicious Chicken Recipes

• Easy Sheet Pan Chicken and Vegetables
• Hibachi Chicken and Vegetables
• Hot Honey Chicken Recipe

Yield: 6 servings

Crock Pot Bourbon Chicken Recipe

Enjoy this classic takeout-style dish at home: chicken simmered in a sweet, sticky, smoky sauce and served over rice. A simple slow cooker dinner that yields tender, flavorful results.

Prep Time
5 minutes

Cook Time
3 hours 30 minutes

Total Time
3 hours 35 minutes

Ingredients

• 1/2 cup low-sodium soy sauce
• 1/3 cup honey
• 1/4 cup ketchup
• 1/4 cup bourbon or other whiskey (or substitute chicken broth)
• 2 tablespoons olive oil
• 1 tablespoon minced fresh ginger
• 4 garlic cloves, minced
• 1/8 teaspoon red pepper flakes, more to taste
• 1 1/2 pounds boneless, skinless chicken breasts
• 2 tablespoons cornstarch
• 2 tablespoons water
• Salt and pepper, to taste

Garnish

• 2 green onions, sliced

Instructions

1. Combine soy sauce, honey, ketchup, bourbon (or broth), olive oil, ginger, garlic and red pepper flakes in the slow cooker and whisk.
2. Add chicken and turn to coat. Cover and cook on LOW for about 3 hours or until internal temperature reaches 165°F. Remove and shred or dice the chicken, then set aside.
3. Turn the cooker to HIGH. Whisk cornstarch and cold water to form a slurry, stir it into the sauce and cook until the sauce thickens, about 20–30 minutes.
4. Return the chicken, stir gently to coat, heat through for a few minutes and season to taste. Serve over rice and garnish with green onions.

Notes

• Bourbon Substitution: Omit bourbon or replace with chicken broth.
• Chicken Substitution: For extra tenderness, use chicken thighs.
• Thickening Tip: You can thicken the sauce on the stovetop for a quicker glaze—bring to a boil with the slurry and simmer until thick.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

6

Amount Per Serving:
Calories: 399Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 96mgSodium: 996mgCarbohydrates: 25gFiber: 2gSugar: 18gProtein: 38g

Nutritional information is an estimate and will vary with brands and portion sizes.