Slow Cooker Bourbon Chicken

Rating:
(2 ratings)
Recipe by Print

Slow Cooker Bourbon Chicken is the best way to enjoy two of life's great things - Bourbon and Chicken! The Bourbon makes this dish deliciously sweet and tasty.

Serves 6
Difficulty Easy
Prep Time 15 minutes
Cooking Time about 6 hours on low

We came across this recipe when scouring Pinterest for recipe inspiration - and wow, what inspiration!

Bar a minor change, this is essentially a metric conversion of the Spend With Pennies recipe Crockpot Bourbon Chicken - enjoy!

Ingredients

  • 1kg chicken thighs, excess fat removed
  • 3 tbsp corn flour
  • 5 garlic cloves, crushed
  • 1/2 tsp fresh grated ginger
  • 1/2 tsp chilli flakes
  • 75ml apple juice
  • 2 tbsp honey
  • 50g brown sugar
  • 60ml tomato ketchup
  • 3 tbsp cider vingear
  • 60ml water
  • 60ml bourbon
  • 60ml light soy sauce
  • Salt and pepper to season
  • Rice to serve

Method

  1. Start by putting the chicken thighs into the slow cooker. Next - we need to make the sauce.
  2. Mix together the ginger, 4 cloves of crushed garlic, chilli, apple juice, honey, ketchup, cider vinegar, water, bourbon and soy sauce. Add a pinch of salt and a good crack of pepper to season. Pour over the chicken and cook on low for 6-8 hours on low.
  3. Remove the chicken and chop into bite sized pieces, then strain the liquid from the slow cooker straight into a saucepan over a medium heat. Combine 3 tablespoons of water with 3 tablespoons of cornflour to make a paste, then add to the sauce with a clove of crushed garlic.
  4. We'll level with you - this is a sweet recipe, so check the sweetness of the sauce now. If you want it sweeter, add brown sugar until you're happy with it. Bring to the sauce boil, then simmer and stir until thickened. Use the slow cooker dish to combine the thickened sauce and chicken pieces, give it a good stir, and serve over rice.

Comments (2) Add yours

  • Picture?1445376543
    Alexandra Jones says
    Any ideas how to make this gluten free?
    Posted about about 2 years ago
  • No profile avatar
    D R says
    We made this today, firstly, the chicken cooked so well that the bones were falling off and it was shredding when cut. Secondly, the sauce was neither as sweet as promised, nor looked anything like the picture. The cornflour turned it into a gloopy consistency that wasn't entirely pleasant. We ended up adding more bourbon, loads of brown sugar, more vinegar and quite a bit more chilli and even then it wasn't quite right.
    Posted about over 2 years ago
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