Crock Pot Bourbon Chicken: Why I Keep Coming Back to This One

Okay, so let me just start with a confession: Crock Pot Bourbon Chicken legit saved dinner for me more times than I care to admit. The first time I tried it was on a lazy Sunday, and frankly, I was just tired of the usual chicken-with-random-spices-on-rice routine. I heard about this because a friend of mine (who is always cooler and more organized than me) brought leftovers to work, and honestly, the smell basically mugged me in the break room—it was that good. I think I said something awkward like, “I will literally pay you for that recipe,” so here we are. And yes, the bourbon adds a certain something; but don’t worry, my mom ate it and she can’t handle anything stronger than ginger ale.

Why You’ll Love This (Or At Least, Why I Do)

I make this whenever the weather turns all dreary, or anytime I know my day’s bound to be nuts but I still want something that makes the house smell amazing. My family goes nuts for it because honestly, the sauce is sticky-sweet with a tiny kick (if you want), and it soaks perfectly into rice. Plus, it’s one of those recipes that doesn’t care if you cut a few corners. Random story: Once I tried to double the recipe and, uh, forgot to double the sauce. Don’t recommend it. Bland chicken is nobody’s friend.

Also, for all the times I thought I’d be super-healthy and cut back on the brown sugar—honestly, it just made me wish I’d stuck to the original. So there, I admit it, this is not exactly diet food. But it feels worth it, trust me.

What You Need (with my blunders and swaps)

2 lbs chicken thighs, boneless-skinless (I’ve used breasts when that’s all I had–thighs are juicier, but no one complained either way)
1/4 cup bourbon (Guess what? You can use apple juice if you’ve run out–it’s not the same, but it works in a pinch. Jim Beam is my go-to, but honestly, whatever’s in the cupboard)
1/2 cup soy sauce (I usually go low sodium, but my grandmother insisted on Kikkoman, take that for what it’s worth)
1/3 cup ketchup (Yes, ketchup. I use Heinz because I’m basic, but anything works)
1/4 cup brown sugar (Sometimes a heaping quarter cup because… why not)
1 tablespoon apple cider vinegar (white is ok too, if you’re out)
2 garlic cloves, minced (My friend uses the jarred stuff, I can’t tell the difference after it cooks all day)
1 teaspoon ground ginger (fresh is great, but then it’s an extra thing to grate…)
1/2 teaspoon crushed red pepper (I skip this sometimes if serving picky kiddos)
2 tablespoons cornstarch (mixed with 2 tbsp water for thickening, but to be honest, I forget this step at least half the time)

How I Make Crock Pot Bourbon Chicken (Just trust the process)

Slice your chicken into just-bigger-than-bite-sized chunks and dump them right into your slow cooker. Don’t overthink it. They shrink.
Mix together everything except the cornstarch—so bourbon, soy sauce, ketchup, brown sugar, vinegar, garlic, ginger, red pepper—in a bowl or large measuring cup. Sometimes I use the mug I’m currently drinking coffee from. (Oh well.)
Pour the sauce over the chicken. Give it a little stir so everyone’s invited to the flavor party.
Set your crock pot to LOW for about 6 hours, or HIGH for around 3 to 4 hours if you’re in a hurry. But honestly, low and slow is where the flavor is at. This is usually when I forget about it entirely until it smells too good to ignore. (Sometimes the sauce looks a bit thin or oddly separated before thickening—totally normal! No need to panic.)
About 30 minutes before you’re ready to eat, mix your cornstarch and cold water, then stir that into the pot. (I’d say this step is optional if you like a runnier sauce. Or, sometimes I forget, but then just simmer the sauce a bit on the stove to thicken whilst stirring constantly, which is less relaxing).
Once the thickening magic happens, give it all a gentle stir and sneak a taste. Fun fact: the first time I made this, I burned my tongue. Don’t do that.

Some Hard-Earned Notes (Learned the clumsy way)

If you use chicken breasts, watch the clock a bit closer—too long in the slow cooker and they get stringy (ask me how I know…).
I’ve tried fancy bourbons; regular stuff works fine. Save that top-shelf for sipping by the fire!
This is actually tasty the next day. I mean, if you have leftovers. My house, not so much.
Rice vinegar is not the same as apple cider vinegar, but it did the trick once when the shops were shut.

What If You Want a Twist? Here’s What I’ve Tried

Adding a splash of pineapple juice: surprisingly awesome! Like a tropical vacation, but without the sunburn.
Tossing in diced bell peppers: adds color, but I found they went a little mushy. Maybe stir them in at the end?
Once swapped honey for brown sugar: kind of messy, but the sticky factor was off the charts. Your call.
I tried making this in an Instant Pot once—eh, the flavor wasn’t quite as rich. Maybe I just messed up the timing.

Equipment I Use (or Improvise When Life Happens)

Slow cooker or crock pot (mine’s ancient, works fine. Don’t have one? Oven at 325F for 2 hours in a Dutch oven if you must—but you’ll want to stir it a few times so it doesn’t stick).
Mixing bowl or whatever is clean—been known to use a giant mug in a pinch.
Sharpish knife—doesn’t have to be Chef’s quality; as long as it gets through chicken, you’re good.

Storing and Leftovers: Real Talk

If you do manage to save some (kudos!), just pop into an airtight container and fridge it up for 3 days, give or take. Microwave or skillet to reheat. I honestly think it’s even stickier and better the second day, though in my house it never lasts that longw. Oh, and yes, you can freeze it—the sauce gets a tad runnier but still bangs. Bag it up, squeeze out the air, and freeze for up to 2 months. If you actually remember to label your leftovers, teach me your ways?

How I Serve It (But You Do You!)

We’re dead basic in my house: always with white rice, but if I feel wild, sometimes cauliflower rice or egg noodles. (Rice soaks up the sauce best though, can’t lie.) I usually park some steamed broccoli on the plate for good measure. Once, for a potluck, I served it with some roasted sweet potato—got rave reviews from the Healthy Crowd. Oh! And for a real treat, sprinkle with sliced green onions or sesame seeds. That’s my chef’s kiss move.

Pro Tips (Don’t Make My Mistakes)

Don’t try to skip the cornstarch step right at the end unless you enjoy runny sauce. I once tried thickening with just flour—eh, not the same, got lumpy.
Don’t put raw rice in the crock pot. It’ll just become a weird gluey mess, tastes like school cafeteria food (the not fun kind).
Actually, if you use frozen chicken, defrost first. Otherwise things get watery and, well, sort of alarming.

FAQs From My Messy Kitchen

Can I leave out the bourbon? Sure, you totally can—just sub in apple juice or even a splash of chicken broth. It won’t quite have the same bite, but nobody noticed that one time I ran out (except me, maybe, but I might’ve been imagining it).

Does the alcohol cook off? I get asked this all the time. Most of it, yes; after hours in the slow cooker it’s pretty much just flavor left. No one’s getting tipsy off this, promise.

What’s best to serve with it? I’m a rice gal myself, but noodles, quinoa, or just a hunk of rustic bread is grand if you’re out of options. My cousin Alan puts it on a baked potato, which is wild but undeniably delicious.

Can I make it without a crock pot? Yep, you can use any heavy pot in the oven at low heat; just check now and then so it doesn’t scorch. Actually, I wrote about alternative slow-cooking tricks over here if you want to nerd out.

Where do I get ideas for tweaks? I steal shamelessly from Pinterest and food blogs (like Budget Bytes), then see what my family actually eats. Spoiler: they never eat the healthy tweaks, but I keep trying.

Quick Side Note (Because My Brain Wanders…)

Speaking of slow cookers—I once joined a Facebook group just for sharing crock pot disasters. Trust me, if your bourbon chicken comes out looking odd, you’re in very, very good company. The worst thing I ever made in mine was some rogue lasagna experiment that turned into weird cheesy soup, which, funny enough, my nephew still asks for (why?!). Anyway, it’s just dinner–don’t get too precious about perfection.

Give this Crock Pot Bourbon Chicken a whirl and don’t forget to taste as you go. If you do, let me know your wildest tweak (and whether your family staged a standing ovation or a coup).

Crock Pot Bourbon Chicken