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Tender boneless, skinless chicken thighs slow-cooked in a sweet and tangy brown sugar bourbon sauce served over rice.

Ingredients

Scale
  • 3 Pounds Chicken Thighs Boneless, skinless
  • 1 Cup Light Brown Sugar
  • 1 Cup Soy Sauce
  • ⅓ Cup Bourbon Whisky
  • 2 Tablespoons Apple Cider Vinegar
  • ½ teaspoon Ground Ginger
  • 1 Tablespoon Honey
  • ½ teaspoon Red Pepper Flakes
  • 4 Cloves Garlic
  • 3 Tablespoons Cornstarch
  • 2 Tablespoons Water
  • ¼ Cup Green Onions

Instructions

  1. Trim chicken thighs and place them in the slow cooker, spreading them out evenly.
  2. In a medium bowl, whisk together brown sugar, soy sauce, bourbon whisky, apple cider vinegar, ground ginger, honey, red pepper flakes, and garlic.
  3. Pour the sauce mixture over the chicken in the slow cooker.
  4. Cover and cook on high for 4 hours or low for 6 hours, whichever fits your schedule.
  5. Remove the chicken and chop it roughly into bite-size pieces.
  6. Whisk cornstarch and water together in a small bowl until smooth.
  7. Stir the cornstarch slurry into the sauce in the slow cooker.
  8. Return the chicken to the slow cooker, stir to combine, cover and cook until the sauce bubbles, then turn off the heat.
  9. Sprinkle with chopped green onions before serving.

Notes

To add a nutty crunch, sprinkle toasted sesame seeds on top before serving., Substitute bourbon with apple juice or chicken broth for a kid-friendly, non-alcoholic version., Use chicken breast cut into 1-2 inch pieces instead of thighs for leaner meat., Adding a spoonful of ketchup to the sauce provides a tangy depth.

Nutrition

Find it online: https://livacooks.com/crock-pot-bourbon-chicken/