Bourbon Chicken (Slow Cooker)
Easy & delicious. Tender juicy chicken is cooked in a rich bourbon ginger sauce.
Serve over rice with a side of steamed or roasted broccoli.
Ingredients
- 3 lbs. boneless skinless chicken thighs
- 3 Tbls. cornstarch
- 3 Tbls. water
- ¼ c. sliced green onions (or more to taste)
- Sriracha, a few squirts, optional for serving
- cooked rice, for serving
Bourbon Ginger Sauce
- 1 t. fresh grated ginger
- 4 cloves garlic, minced
- 1 t. crushed red chili flakes
- 1/3 c. apple juice
- 1-1/2 Tbls. honey
- 1/4 c. brown sugar
- 1/4 c. ketchup
- 3 Tbls. apple cider vinegar
- 1/4 c. water
- 1/4 c. Bourbon
- 1/4 c. soy sauce (Kikkoman's low sodium)
- 1-2 t. seasame oil, optional
- salt & pepper to taste
Instructions
Mix all sauce ingredients in a small bowl.
Place chicken in slow cooker, pour sauce over top. Cover and cook on low 6 hours or on high 3 hours. Chicken should be cooked through and start to fall apart. Don’t overcook.
Remove chicken and chop into bite sized pieces and cover to keep warm.
Meanwhile, combine 3 tablespoons water with 3 Tbls. cornstarch. Turn slow cooker setting to high. Whisk cornstarch slurry into the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes).
Stir chicken back into the sauce and add in green onions.
If you prefer more of a kick, you can add a few drizzles of Sriracha to individual servings.
Serve over rice.
NOTE: Also good served with my edamame recipe.