Y’all know I am a bourbon lover through and through. Mostly I enjoy it in drink form, but I also like to cook with it. Previously, I’ve shared my 15-minute bourbon chicken that’s perfect for a weeknight dinner. Also, my easy bourbon salmon that’s marinated then roasted and comes out super yummy. Today, we’re making this crock pot bourbon chicken that is hands off and every bit as flavorful. That umami kick is just off the charts! And the sauce, well, you’ll want to drink it with a spoon. Plus, it’s just a few ingredients and about 5 minutes to prep. Then this slow cooks all day and is ready to go for you when it’s time to eat. Gotta love a hands off meal! OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make bourbon chicken in the crock pot. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: You can use chicken breasts or chicken thighs for this recipe, or a mix of the two. Bourbon: Any decent brand of bourbon or whiskey will do. Soy sauce: I use and recommend low-sodium soy sauce to help control the amount of sodium in the dish. Feel free to substitute tamari if you need this to be gluten-free. Ginger: Fresh ginger is best here, but you can substitute ground ginger if needed. You’ll use about ¼ teaspoon. Cornstarch: The cornstarch slurry helps thicken up the sauce after it’s cooked and give it that glossy sheen, so don’t skip that step!
Oh, and you can serve this with some garnishes if desired. Sliced green onions, a sprinkle of sesame seeds or a lime wedge to squeeze over top are all good options. OK, let’s get ready to eat. Here’s a few ideas of what to pair with bourbon chicken so you can round out your meal.
Serving Ideas:
- Bourbon chicken is great served over steamed white or brown rice to help soak up some of that delicious sauce.
- You could also keep it low-carb and serve it with some easy cauliflower rice.
- Or try it with some rice noodles; anything to soak up that sauce!
- As for veggies, steamed broccoli or asparagus, green beans or snow peas all work great with this dinner. This quick bok choy with garlic and ginger would be stellar as well. Very versatile! Last thing… what to do with any leftovers. The leftovers of this bourbon chicken keep well! Once cooled, store the leftovers in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers. Place in a freezer-safe ziploc bag or container, label it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet until warmed through. (The sauce really helps prevent the chicken from drying out.) There you go. A delicious bourbon chicken meal made easy and hands off in the slow cooker. So you can go about your day and have dinner waiting on you. Yes please. Enjoy! XO, Kathryn Chicken: You can use chicken breasts or chicken thighs for this recipe, or a mix of the two. Bourbon: Any decent brand of bourbon or whiskey will do. Soy sauce: I use and recommend low-sodium soy sauce to help control the amount of sodium in the dish. Feel free to substitute tamari if you need this to be gluten-free. Ginger: Fresh ginger is best here, but you can substitute ground ginger if needed. You’ll use about ¼ teaspoon. Cornstarch: The cornstarch slurry helps thicken up the sauce after it’s cooked and give it that glossy sheen, so don’t skip that step! Serving ideas: This chicken is great served over rice, to soak up some of the yummy sauce. As for veggies, steamed broccoli or asparagus, green beans or snow peas all work great with this dinner. Leftovers: The leftovers of this bourbon chicken keep well! Once cooled, store the leftovers in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers. Place in a freezer-safe ziploc bag or container, label it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet until warmed through. (The sauce really helps prevent the chicken from drying out.)
