Slow Cooker
Crock Pot Bourbon Chicken
Description
Crock pot bourbon chicken with rice is an easy dump-and-go slow cooker recipe using tender chicken thighs marinated in soy sauce and bourbon.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs trimmed of excess fat*
- ½ cup low sodium soy sauce or tamari for a gluten-free alternative
- 3 tablespoons apple cider vinegar
- ¼ cup bourbon (You don't need top-shelf—just make sure it's a brand you'd also enjoy drinking. I like Bulleit.)
- 3 tablespoons brown sugar
- 2 tablespoons pure maple syrup
- 5 cloves crushed garlic
- 1 tablespoon minced fresh ginger
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch
- ¼ cup chopped green onions for serving
- 2 cups Prepared brown rice for serving
Directions
- In a small bowl, stir together the soy sauce, apple cider vinegar, bourbon, brown sugar, maple syrup, garlic, ginger, and black pepper.
- Arrange the chicken in a shallow baking dish, then pour the mixture over the chicken. Cover the dish tightly, transfer to the refrigerator and marinate for as long as time allows (a few hours or overnight).
- Lightly coat a 4-to-6-quart crockpot with cooking spray and arrange the marinated chicken thighs in the bottom of the slow cooker. Pour the marinade over the top, then cover the crockpot.
- Cook on LOW for 6-7 hours or on HIGH for 2 1/2 – 3 hours, until tender and cooked through.
- Remove the chicken from the crock pot to a serving plate and cover to keep warm. Strain the cooking liquid into a small saucepan and place it on the stove.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry. Heat the saucepan on medium-high, then whisk the slurry into the cooking liquid until evenly combined. Cook, stirring constantly, until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1-2 minutes. Remove from heat.
- Pour the sauce over the chicken, then sprinkle with green onions. Serve warm with rice.
