Bourbon Chicken with Rice & Roasted Carrots (Slow Cooker)
Shared with me by: Ben (son)
This is an easy meal to make with so much flavor
You can also substitute chicken breasts for a lesser fat option
Ingredients
- 2 lbs. boneless skinless large chicken thighs
- kosher salt and pepper, to taste
- 1/3 c. bourbon (can also use whiskey, apple juice, or chicken broth)
- 3/4 c. brown sugar
- 3/4 c. low sodium soy sauce (Kikkoman)
- 2 cloves garlic, minced
- 2 Tbls. cornstarch
- 3 Tbls. cold water
- green onions, sliced diagonally (for garnish)
- Jasmine rice, for serving
Roasted Carrots
- 2 lbs. fresh carrots, peeled, trim tops, and slice diagonally to about 1/2 inch at the widest part (for even cooking)
- olive oil
- seasonings of choice: salt, pepper, red pepper flakes, garlic powder etc.
Instructions
Season the chicken thighs with salt & pepper on both sides and place them in the bottom of the crockpot.
In a medium bowl add the bourbon, brown sugar, soy sauce, and garlic. Stir well to combine. Pour over the chicken in the crockpot.
Cover with the lid and cook on low for 4 hours or high for 3 hours.
Add the cornstarch and cold water in a small bowl and whisk until combined. Whisk the cornstarch slurry into the sauce 30 minutes before the chicken is done cooking. This will thicken the sauce.
While the sauce is thickening, prepare rice according to package directions and start to roast the carrots.
Serve the chicken over rice and garnish with green onions.
Roast Carrots: Preheat oven to 425 degrees.
Place carrots on a large sheet pan in a single layer. Coat with a little olive oil and seasonings of your choice (salt, pepper, red pepper flakes, garlic powder, etc.)
Roast for 10 minutes, then toss and continue roasting for another 8–15 minutes until tender.