Crockpot Bourbon Chicken 

A little bourbon in the crockpot? Now we're talking. This crockpot bourbon chicken recipe has tender shredded chicken, plenty of garlic and ginger, and a sticky brown sugar bourbon sauce you'll want to spoon over everything.

This is exactly the kind of slow cooker dinner I want when the week gets busy. There's no browning the chicken or making a separate sauce on the stove. Everything goes straight into the crockpot, and about four hours later, most of dinner is handled.

And yes, there is real bourbon in bourbon chicken! It adds a warm depth of flavor that works so well with the brown sugar and soy sauce, but you can easily swap it for apple juice if you prefer to cook without alcohol.

As a dietitian, this is where I like to make dinner work a little harder without making it more complicated. Keep the bourbon chicken exactly as delicious as it's supposed to be, then add a grain or starch and a vegetable to round out the plate.

White or brown rice is my first pick because it soaks up all that extra bourbon sauce. Add steamed or roasted broccoli, spicy green beans, hot honey Brussels sprouts, or whatever vegetable your family will actually eat.

Not feeling rice? Loaded mashed potatoes are especially good with the extra sauce spooned over the top. For the easiest weeknight version, grab a microwave rice pouch and steam-in-bag broccoli and call dinner done!

Looking for more dinners that practically make themselves? My French onion chicken and easy crockpot gumbo are slow cooker favorites worth adding to the menu.

Why You'll Love This Recipe

• Minimal prep: Everything goes straight into the slow cooker, so you can get dinner started in about 10 minutes.
• Easy to make without alcohol: Swap the bourbon for apple juice for an easy bourbon-free variation.
• Great for busy nights: Add rice and a quick vegetable on the side, and you have an easy dinner without spending your evening in the kitchen.

Ingredients for Crock Pot Bourbon Chicken

The ingredient list stays short, but each one pulls its weight in creating that sweet and savory bourbon sauce.

• Chicken breast: I like using boneless, skinless chicken breasts for a lean protein option. Keeping them whole while they cook helps them stay tender and juicy. 
• Bourbon: You only need ¼ cup to add warmth and depth to the sauce, so save the good sipping bourbon for your glass!
• Soy sauce: Soy sauce provides most of the savory, salty flavor that balances the sweetness of the sauce. I opt for a low sodium version to keep it from being overly salty.
• Brown sugar: A little brown sugar gives bourbon chicken its signature sweetness and helps create that sticky sauce.
• Garlic: Fresh garlic adds plenty of savory flavor without requiring another sauce or seasoning blend.
• Ginger: Fresh ginger adds a little brightness and warmth that balances the sweeter ingredients.
• Cornstarch: A simple cornstarch slurry thickens the cooking liquid at the end into a glossy sauce that coats the chicken instead of pooling at the bottom of your bowl.

See the recipe card below for the full list of ingredients and measurements.

Substitutions & Variations

One of the best things about a simple recipe is that you can easily adjust it to work for your family.

• Replace the bourbon with an equal amount of apple juice for an easy bourbon-free option that keeps the sauce sweet and flavorful.
• Stir in a spoonful of peach preserves for a Southern twist that adds a little extra sweetness and fruity flavor to the bourbon sauce.
• Add chopped broccoli during the last 20 to 30 minutes for a one-pot bourbon chicken dinner that gets a vegetable right into the slow cooker.
• Swap part of the brown sugar for honey to make a honey bourbon chicken variation with a slightly different sweetness and a sticky finish.
• You can use boneless, skinless chicken thighs instead of chicken breasts if your family prefers dark meat, but keep an eye on the cooking time since it may vary.
• Add crushed red pepper flakes or a drizzle of sriracha to give your bourbon chicken a spicy kick that balances the sweeter sauce.

How to Make Bourbon Chicken in the Crockpot

No skillet or browning required here. Add everything to the slow cooker and let it handle the hard part.

Step 1: Place the whole chicken breasts in the bottom of the slow cooker and season with salt and pepper.

Step 2: In a medium bowl, whisk together the soy sauce, brown sugar, bourbon, garlic, and ginger until combined.

Step 3: Pour the bourbon sauce evenly over the chicken breasts.

Step 4: Cover and cook on LOW for 3 to 4 hours, or until the thickest part of the chicken reaches an internal temperature of 165°F.

Step 5: Transfer the chicken to a cutting board and shred using two forks, then return the shredded chicken to the slow cooker.

Step 6: In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until completely smooth.

Step 7: Stir the cornstarch slurry into the sauce and toss to coat the shredded chicken. Cover, turn the slow cooker to HIGH, and cook for another 15 to 20 minutes, or until the sauce thickens.

Step 8: Serve warm over rice with your favorite vegetable on the side.

Tips for the Best Bourbon Chicken

This recipe is pretty hands-off, but these tips will help you make a delicious dinner!

• Start checking the chicken around the 3 hour mark and remove it once the thickest part reaches 165°F to keep it from drying out.
• Use an instant-read meat thermometer instead of relying on cooking time alone since chicken breasts can vary quite a bit in size.
• Add the cornstarch slurry at the end so you can control the consistency and turn the cooking liquid into a thick sauce that coats the chicken.
• Taste the finished sauce before adding any extra salt since the soy sauce already adds plenty of savory, salty flavor.

Storage

This bourbon street chicken makes great leftovers, especially when you save plenty of that extra sauce to keep the chicken flavorful.

• Refrigerator: Store leftover bourbon chicken with the sauce in an airtight container in the refrigerator for up to 3 to 4 days.
• Freezer: Freeze the chicken and sauce together in a freezer-safe container for up to 3 months, then thaw overnight in the refrigerator before reheating.
• Reheating: Warm individual portions in the microwave until heated through, adding a splash of water if the sauce gets too thick.
• Meal prep: Divide the bourbon chicken, rice, and vegetables into individual containers for easy lunches or dinners throughout the week.