Name: Slow Cooker Bourbon Chicken - Easy & Delicious
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Ingredients: 3 lbs boneless, skinless chicken thighs, trimmed; 1 cup light brown sugar; 1 cup soy sauce; ⅓ cup non-alcoholic bourbon flavoring; 2 tablespoons apple cider vinegar; ½ teaspoon ground ginger; 1 tablespoon honey; ½ teaspoon red pepper flakes; 4 cloves garlic, minced; 3 tablespoons cornstarch; 2 tablespoons water; ¼ cup chopped green onions, for garnish

Crock Pot Bourbon Extract Chicken Recipe is a must-try dish! If you’re looking for a weeknight meal that’s both incredibly flavorful and ridiculously easy, you’ve stumbled upon pure gold. This isn’t just another chicken recipe; it’s a culinary hug in a slow cooker. We’ve all had those nights where dinner feels like a mountain to climb, but with this Crock Pot Bourbon Extract Chicken Recipe, you can simply set it and forget it, arriving home to an aroma that promises deliciousness. What truly sets this dish apart is the magical combination of tender, fall-off-the-bone chicken bathed in a rich, savory sauce, with just a hint of that irresistible bourbon flavor. It’s the perfect balance of sweet, tangy, and deeply satisfying, making it an instant family favorite that will have everyone asking for seconds. Get ready to fall in love with your slow cooker all over again!

Ingredients:

3 lbs boneless, skinless chicken thighs, trimmed
1 cup light brown sugar
1 cup soy sauce
⅓ cup bourbon whiskey
2 tablespoons apple cider vinegar
½ teaspoon ground ginger
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, minced
3 tablespoons cornstarch
2 tablespoons water
¼ cup chopped green onions, for garnish

Prepare the Chicken and Marinade

The foundation of this Crock Pot Bourbon Extract Chicken Recipe is tender, flavorful chicken thighs. Start by ensuring your chicken thighs are trimmed of any excess fat. This isn’t just for aesthetics; it helps the chicken cook more evenly and prevents the sauce from becoming overly greasy. Once trimmed, place the chicken thighs directly into your slow cooker. In a separate medium bowl, whisk together the light brown sugar, soy sauce, bourbon whiskey, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic. Take a moment to really appreciate the aroma – that blend of sweet, savory, and a hint of warmth from the ginger and pepper flakes is what makes this dish so enticing. The bourbon, while adding a wonderful depth of flavor, will cook off its alcohol content, leaving behind a delicious caramelization and subtle woody notes. Don’t skip the apple cider vinegar; its slight tanginess balances the sweetness of the brown sugar and honey, creating a more complex and satisfying sauce.

Slow Cook the Chicken to Perfection

Pour the prepared marinade evenly over the chicken thighs in the slow cooker. Ensure each piece is coated. Cover the slow cooker and set it to cook on the LOW setting for 4-5 hours, or on the HIGH setting for 2-3 hours. The exact cooking time will depend on your specific slow cooker model and the size of your chicken thighs. The goal is for the chicken to be incredibly tender and easily shreddable. Resist the urge to lift the lid too often, as this releases heat and prolongs the cooking time. As the chicken cooks, it will absorb all those wonderful flavors from the marinade, becoming succulent and infused with the bourbon-soy glaze. You’ll notice the sauce beginning to thicken slightly as the cooking process progresses.

Thicken the Bourbon Glaze

About 30 minutes before the chicken is finished cooking, it’s time to thicken that glorious sauce into a sticky, irresistible glaze. In a small bowl, whisk together the cornstarch and water until you have a smooth slurry. There should be no lumps of cornstarch. This is crucial for achieving a smooth, lump-free sauce. Carefully remove the chicken thighs from the slow cooker and set them aside on a plate. Turn the slow cooker to the HIGH setting if it’s not already there. Whisk the cornstarch slurry directly into the liquid remaining in the slow cooker. Stir continuously as the sauce begins to heat up and thicken. This should only take a few minutes. Be patient and keep stirring to ensure it doesn’t scorch on the bottom.

Shred and Glaze the Chicken

Once the sauce has thickened to your desired consistency – it should be thick enough to coat the back of a spoon – return the chicken thighs to the slow cooker. Use two forks to shred the chicken directly in the sauce. This allows the shredded chicken to soak up even more of the flavorful glaze. Alternatively, if you prefer larger pieces of chicken, you can simply return the whole thighs to the pot and stir them to coat them thoroughly in the thickened sauce. Give everything a good stir to ensure every piece of chicken is generously coated in the rich, sticky bourbon glaze. Let the chicken simmer in the thickened sauce for another 10-15 minutes on HIGH, uncovered or partially covered, to allow the flavors to meld and the chicken to become even more tender and infused.

Serve and Garnish

This Crock Pot Bourbon Extract Chicken Recipe is best served hot. You can serve it over fluffy white rice, quinoa, or even noodles to soak up all that delicious sauce. For an extra burst of freshness and a beautiful visual appeal, sprinkle the chopped green onions over the top just before serving. The bright green of the onions provides a lovely contrast to the deep, rich color of the bourbon glaze. This dish is a crowd-pleaser and perfect for a weeknight meal or for entertaining guests. The combination of sweet, savory, and a hint of warmth makes it a truly memorable and satisfying meal. Enjoy the incredible aroma filling your kitchen as you prepare to serve this must-try dish!

Conclusion:

So there you have it! This Crock Pot Bourbon Extract Chicken Recipe is a must-try dish! It’s incredibly simple to prepare, meaning you can have a delicious, restaurant-quality meal with minimal effort, perfect for busy weeknights or casual gatherings. The rich, savory flavor of the bourbon extract, combined with the tender, fall-off-the-bone chicken, creates a truly satisfying experience. I hope you enjoy making and devouring this fantastic recipe as much as I do!

For serving suggestions, this chicken is wonderfully versatile. It pairs beautifully with creamy mashed potatoes, fluffy rice pilaf, or roasted root vegetables. A simple side salad adds a fresh counterpoint to the richness of the chicken. If you’re feeling adventurous with variations, consider adding a splash of soy sauce for an umami boost, a pinch of red pepper flakes for a touch of heat, or even some sliced bell peppers and onions during the last hour of cooking for added texture and flavor. Don’t be afraid to experiment and make it your own!

Frequently Asked Questions:

What if I don’t have bourbon extract?

If you can’t find bourbon extract, you can substitute it with 1-2 tablespoons of actual bourbon or bourbon liqueur. Alternatively, a teaspoon of vanilla extract combined with a pinch of almond extract can mimic some of the flavor profile, though it won’t be exactly the same.

Can I make this recipe spicier?

Absolutely! To add more heat, you can sprinkle in some cayenne pepper, red pepper flakes, or even a dash of your favorite hot sauce along with the other ingredients. For a milder spice, consider adding diced jalapeños with the chicken.