Ingredients
Scale
Main Ingredients:
- 2 lbs boneless, skinless chicken thighs – Chicken thighs are ideal for slow cooking because they stay moist and tender. You can substitute boneless, skinless chicken breasts for a leaner option, though they may be slightly drier.
- ½ teaspoon salt – Enhances the overall flavor.
- Black pepper to taste – Adds a mild spice and balances the sweetness.
For the Sauce:
- ⅓ cup bourbon or whiskey – Adds depth and a subtle smoky sweetness. If you prefer a non-alcoholic version, use apple juice or low-sodium chicken broth instead.
- ½ cup brown sugar – Provides the perfect amount of sweetness to balance the savory elements.
- ¾ cup low-sodium soy sauce – Brings in umami flavor while keeping the dish from becoming too salty. If you need a gluten-free option, substitute with tamari or coconut aminos.
- 3 garlic cloves, minced – Fresh garlic enhances the aroma and adds a layer of flavor.
- ½ teaspoon red pepper flakes (optional) – Adds a bit of heat. Feel free to adjust the amount or leave it out entirely if you prefer a milder dish.
Thickening the Sauce:
- 2 tablespoons cornstarch – Helps to thicken the sauce, making it rich and glossy.
- 3 tablespoons water – Used to dissolve the cornstarch and create a smooth slurry.
Instructions
- Prepare the Slow Cooker: Place the chicken thighs in the slow cooker.
- Add the Sauce Ingredients: Pour in the bourbon (or its substitute), brown sugar, soy sauce, garlic, and red pepper flakes. Stir to combine and coat the chicken evenly.
- Cook the Chicken: Set the slow cooker to high for 3 hours or low for 4 hours. The slow, gentle heat will allow the chicken to absorb the flavors and become incredibly tender.
- Shred the Chicken: About 30 minutes before the cooking time ends, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce.
- Thicken the Sauce: In a small bowl, mix 2 tablespoons cornstarch with 3 tablespoons water to form a slurry. Stir the slurry into the slow cooker, ensuring it is well combined.
- Finish Cooking: Let the chicken cook for the remaining 30 minutes to allow the sauce to thicken and coat the meat.
- Serve and Enjoy: Once done, serve the bourbon chicken over rice, mashed potatoes, or in a sandwich.
Notes
How to Tell If the Chicken is Cooked Through
- The internal temperature of the chicken should reach 165°F (75°C). If you don’t have a thermometer, check for opaque, white meat with no pink inside and meat that easily shreds with a fork.
Troubleshooting Tips
- If the sauce is too thin: Let it cook uncovered for the last 15 minutes or add a bit more cornstarch slurry.
- If the sauce is too thick: Stir in a splash of chicken broth or water to loosen it up.
- If the chicken is dry: This can happen if you use chicken breasts instead of thighs or cook it for too long. Adding a bit of broth while shredding the meat can help rehydrate it.
How to Prep Efficiently
- Mince garlic ahead of time or use pre-minced garlic to save time.
- If using fresh chicken, trim off any excess fat before placing it in the slow cooker.
Alternative Cooking Methods
- Stovetop Version: If you don’t have a slow cooker, you can make this on the stovetop. Simply cook the chicken in a pot over medium heat for about 30–40 minutes, then shred it and thicken the sauce.
- Instant Pot Version: Cook on high pressure for 10 minutes, then do a quick release before shredding the chicken and adding the cornstarch slurry. Use the sauté function to thicken the sauce.
- Prep Time: 5 minutes