Dinner

Crock-Pot Bourbon Chicken Recipe

ByClara Bennett September 15, 2026September 15, 2026

Introduction

This Crock-Pot Bourbon Chicken is a wonderfully tender and flavorful dish that’s perfect for an easy weeknight dinner. The rich bourbon and sweet brown sugar combine to create a mouthwatering sauce that coats the chicken beautifully. Serve it over rice for a comforting meal everyone will love.

The dish is served in a large white speckled bowl with a base layer of fluffy white rice spread evenly across the bottom. On top of the rice, there are several pieces of dark brown glazed chicken coated in a shiny sauce, placed more toward the center. The chicken looks tender and moist, with some pieces partially cut to show texture inside. Bright green chopped scallions are scattered on top of the chicken, adding a fresh pop of color. A silver fork rests on the left edge of the bowl, slightly catching some rice grains and sauce. The bowl is set on a brown checkered cloth with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken thighs (trimmed)
Salt (to taste)
Black pepper (to taste)
1/3 cup bourbon
3/4 cup brown sugar
2/3 cup low-sodium soy sauce
3 cloves garlic (minced)
2 1/2 tablespoons cornstarch
3 tablespoons cold water
1/4 cup chopped green onions (for garnish)
Cooked rice (for serving)

Instructions

Step 1: Season the chicken thighs with salt and black pepper, then place them evenly in the Crock-Pot.
Step 2: In a bowl, whisk together bourbon, brown sugar, soy sauce, and minced garlic until combined. Pour this mixture over the chicken.
Step 3: Cover and cook on low for 4 hours or on high for 3 hours, until the chicken is tender and fully cooked.
Step 4: About 30 minutes before the end of cooking, mix cornstarch with cold water to create a slurry. Stir this into the sauce in the Crock-Pot to thicken it.
Step 5: Stir the chicken so it’s fully coated with the thickened sauce, then garnish with chopped green onions.
Step 6: Serve the bourbon chicken hot over cooked rice for a complete meal.

Tips & Variations

Use boneless skinless chicken breasts if you prefer leaner meat, but reduce the cooking time slightly to avoid drying out.
For added depth, try adding a splash of apple cider vinegar or a teaspoon of ginger to the sauce mixture.
Leftover bourbon chicken is excellent for making sandwiches or wraps the next day.

Storage

Store any leftover bourbon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave until warmed through. The sauce may thicken further upon storage, so add a splash of water when reheating if needed.

How to Serve

A close-up view of a white bowl filled with a base layer of light, fluffy cooked rice that has a slightly separated grain texture. On top of the rice is a layer of dark glossy cooked mushrooms and sauce covering tender pieces of reddish-brown chicken with a moist texture. Bright green chopped scallions are scattered over the chicken and sauce, adding a fresh contrast. A woman's hand holding a shiny silver fork is about to pick up a piece of the mushroom and chicken mixture. The bowl sits on a white marbled surface with an orange checkered cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of low-sodium?

Yes, you can use regular soy sauce, but be mindful of the saltiness. You may want to reduce or omit the added salt when seasoning the chicken.

Is the bourbon flavor very strong in this dish?

The bourbon adds a subtle depth of flavor without being overpowering. Most of the alcohol cooks off during the slow cooking, leaving a rich, slightly sweet taste.

Clara Bennett