Crockpot Bourbon Chicken Recipe

There’s something deeply comforting about the smell of dinner simmering slowly in a crockpot—especially when it involves the warm, bold aroma of bourbon, brown sugar, and garlic. Enter the Crockpot Bourbon Chicken: a dish that combines the smoky sweetness of classic Southern cooking with the rich, umami-packed punch of Chinese takeout-inspired sauces. It’s sticky, savory, sweet, and tender—everything you could want from a hearty comfort dish, made all the better by the convenience of a slow cooker.

Despite its name, bourbon chicken doesn’t hail from Kentucky bourbon country or an old Southern cookbook. Its origins are more modern, more urban—named not for the spirit itself but for the famous Bourbon Street in New Orleans, where the dish was popularized. You’ve likely seen it in mall food courts or Chinese-American restaurants: bite-sized pieces of tender chicken glazed in a rich sauce that’s as glossy as it is addictive. But unlike its fast-cooked counterparts, the crockpot version transforms this iconic dish into a fall-apart, flavor-soaked meal that practically cooks itself while you go about your day.

And yes—there’s real bourbon in it.

But the bourbon doesn’t overpower. Instead, it simmers down, cooking off much of the alcohol while leaving behind a gentle smokiness, a slightly oaky backbone that elevates the dish from simple to extraordinary. It plays beautifully with the brown sugar, garlic, soy sauce, and ginger, creating a deep and layered flavor that tastes like it took hours of hands-on cooking—because it did… but the slow cooker did all the work.

Detailed Step-by-Step Instructions: Crockpot Bourbon Chicken

1. Choosing and Preparing the Chicken

Best Cuts to Use:

• Boneless, skinless chicken thighs are ideal. They stay juicy and tender during slow cooking and absorb flavors beautifully.

• Chicken breasts can be used for a leaner option but may dry out if overcooked.

Preparation Steps:

• Trim excess fat and pat the chicken dry with paper towels. Drying helps the sauce adhere better and prevents excess moisture that can dilute flavors.

• Cut the chicken into bite-sized pieces, about 1 to 1.5 inches wide. Uniform size ensures even cooking.

2. Preparing the Sauce Components

The magic of bourbon chicken lies in its sauce—balanced between sweet, salty, tangy, and smoky.

Key Ingredients:

• Bourbon whiskey (1/4 to 1/2 cup depending on intensity desired)

• Brown sugar (light or dark, 1/3 to 1/2 cup)

• Soy sauce (1/4 cup, low sodium preferred)

• Garlic (3-4 cloves, minced or pressed)

• Fresh ginger (1 tablespoon, finely grated)

• Apple cider vinegar or rice vinegar (1-2 tablespoons for brightness)

• Chicken broth or water (1/2 cup to keep sauce moist)

• Cornstarch slurry (for thickening at the end)

Preparation Steps:

• Mince garlic and grate fresh ginger; fresh aromatics brighten and lift the dish.

• Measure and set aside the bourbon, soy sauce, brown sugar, and vinegar.

• Prepare cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water, set aside for later.

3. Searing the Chicken (Optional but Recommended)

While you can place the chicken raw in the crockpot, searing develops deeper flavor and caramelization.

Steps:

• Heat a tablespoon of vegetable or neutral oil in a large skillet over medium-high heat.

• Add chicken pieces in batches (don’t overcrowd) and sear until golden brown on all sides, about 2-3 minutes per side.

• Transfer seared chicken to the crockpot.

Tip: Searing adds flavor but can be skipped to save time.

4. Combining Ingredients in the Crockpot

Steps:

• Place the chicken pieces in the bottom of the crockpot.

• Add minced garlic and grated ginger on top of the chicken.

• Pour in bourbon, soy sauce, brown sugar, vinegar, and chicken broth.

• Stir gently to combine everything without disturbing the chicken too much.

5. Slow Cooking

Cook Times:

• Low setting: 6-7 hours

• High setting: 3-4 hours

Instructions:

• Cover with the crockpot lid and cook on the chosen setting.

• Avoid lifting the lid during cooking to maintain temperature and moisture.

6. Thickening the Sauce

Once the chicken is tender and fully cooked, you’ll want to thicken the sauce for that signature sticky glaze.

Steps:

• Remove the lid and set crockpot to high (if on low).

• Stir the cornstarch slurry again and slowly pour it into the crockpot while stirring.

• Let it cook uncovered for 15-20 minutes, stirring occasionally until the sauce thickens to a glossy, syrupy consistency.

Alternative: If you prefer, transfer sauce to a saucepan and thicken on stovetop for more control.

7. Final Touches and Adjusting Flavor

Check for Balance:

• Taste the sauce and adjust seasoning as needed.

• Add more brown sugar if you want it sweeter.

• Add a splash more soy sauce or a pinch of salt for saltiness.

• For heat, add crushed red pepper flakes or a dash of sriracha.

Optional Additions:

• Toss in chopped green onions or toasted sesame seeds for garnish.

• Stir in steamed broccoli or snap peas just before serving for color and crunch.

8. Serving Suggestions

• Serve bourbon chicken over steamed white or brown rice for a classic presentation.

• For a low-carb option, use cauliflower rice or spiralized vegetables.

• Lettuce wraps are a fresh, light way to enjoy the dish.

• Pair with simple steamed or roasted vegetables for a balanced meal.