Dinner

Crockpot Bourbon Chicken Recipe

ByJack Voss March 11, 2026March 11, 2026

Introduction

Crockpot Bourbon Chicken is a flavorful and easy slow-cooked dish perfect for busy days. Tender chicken simmers in a sweet and tangy bourbon-inspired sauce, creating a comforting meal the whole family will enjoy.

This image shows shredded chicken mixed with a reddish-brown sauce inside a white bowl. The shredded chicken pieces are light orange and creamy in texture, coated evenly with the thick sauce. Small green onion slices are scattered on top, adding a fresh contrast. White sesame seeds are sprinkled over the chicken, giving a hint of texture. The inside edges of the bowl have some sauce stains, showing the dish’s saucy nature. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken breasts or thighs
2 tablespoons cornstarch
2 tablespoons water
1/3 cup soy sauce
1/3 cup brown sugar
2 tablespoons ketchup
1 tablespoon apple cider vinegar
3 garlic cloves, minced
½ teaspoon minced ginger
¼ teaspoon red pepper flakes
Sesame seeds, for garnish
Sliced green onions, for garnish

Instructions

Step 1: In a small bowl, combine the cornstarch and water to make a slurry. In a larger bowl, whisk together the soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, cornstarch slurry, ginger, and red pepper flakes until smooth.
Step 2: Place the chicken breasts or thighs in the bottom of your slow cooker. Pour the prepared soy sauce mixture evenly over the chicken.
Step 3: Cover with the lid and cook on high for 2.5 to 3 hours, or on low for 3 to 4 hours, until the chicken is cooked through and tender.
Step 4: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce to coat well.
Step 5: Serve the bourbon chicken garnished with sesame seeds and sliced green onions. It pairs well with rice or steamed vegetables.

Tips & Variations

Use chicken thighs for extra juicy and flavorful results, but breasts work fine if you prefer leaner meat.
If you like it spicier, increase the red pepper flakes or add a dash of hot sauce to the sauce mixture.
For a thicker sauce, remove the lid during the last 30 minutes of cooking to let it reduce slightly.

Storage

Store leftover bourbon chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish shows shredded pieces of cooked chicken in a glossy, dark reddish-brown sauce, filling a white bowl. The chicken is layered evenly and appears tender with visible fibrous texture. Scattered on top are small bright green chopped spring onions and white sesame seeds, adding contrast and freshness to the rich colors. The bowl sits against a white marbled background and has some sauce residue around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking and avoid excess liquid diluting the sauce. If using frozen chicken, add extra cooking time and check for doneness before shredding.