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Can't wait to tell you about my Slow Cooker Bourbon Chicken! When this dish cooks, my house fills with sweet bourbon and spicy scents that'll make your mouth water. It brings New Orleans taste straight to your dinner table, and guess what? Your slow cooker handles everything!
What Makes This Dish Special
The thing I can't get enough of is how the sweet meets savory in this sauce when poured over rice. It's now a staple in my weekly meals because it's super simple, my kids can't get enough, and I'm free to do other stuff while dinner practically makes itself.
Ingredients You'll Want
- Chicken Thighs: Go with boneless, skinless ones for maximum juiciness. Thighs really soak up all the flavors, but you can swap in chicken breasts if you want something lighter.
- Bourbon: Gives that rich, deep taste. Feel free to use whiskey instead, or keep it alcohol-free with apple juice or chicken stock.
- Brown Sugar: Brings just the right sweetness to balance the sauce.
- Soy Sauce: Adds that savory umami punch with its deep, salty goodness.
- Garlic: Fresh minced cloves for that aromatic flavor boost.
- Cornstarch: Turns your sauce thick and shiny.
- Cold Water: You'll need this to mix with cornstarch for a smooth sauce without lumps.
Simple Cooking Steps
- Prep Your Chicken
- Sprinkle salt and pepper all over your chicken thighs. Put them in the bottom of your slow cooker.
- Mix Your Sauce
- Grab a bowl and stir together your bourbon, brown sugar, soy sauce, and minced garlic. Pour it all over the chicken pieces.
- Let It Cook
- Put the lid on and set it to low for 4 hours or high for 3 hours. The chicken should get super tender and soaked with flavor.
- Make It Thick
- Stir cornstarch and cold water in a small cup until smooth. Mix this into your sauce about 30 minutes before you're ready to eat.
- Time to Eat
- Scoop some rice onto plates, top with chicken, pour that thick sauce all over, and sprinkle with chopped green onions for color.
Helpful Tricks
Trust me, stick with thighs instead of breasts, they turn out way juicier and more flavorful. Got no bourbon? Try apple cider for a tasty twist. And we love adding a few red pepper flakes for some heat, so don't hold back if you like things spicy!
Storage Ideas
You can keep this chicken in your fridge for up to 4 days no problem. When you warm it up again, make sure to spoon some sauce over it so it doesn't dry out. Honestly, it tastes even better the day after you make it!
Try Something New
What I really love about cooking this is how many ways you can change it up. Sometimes I'll use different types of whiskey to get new flavors or add a squirt of sriracha for kick. Chicken breasts work too if that's your thing, just keep an eye on cooking time so they don't dry out.
Great Side Dishes
We usually pile this on top of fluffy jasmine rice to soak up all that yummy sauce. Some roasted broccoli or a crisp salad rounds everything out nicely. And I've found that a batch of warm cornbread works wonders for mopping up any extra sauce!
Photo of Dish
This dish has become what I turn to whether I'm crazy busy or hosting friends. The slow cooking makes your chicken fall-apart tender while building amazing flavor. And nobody ever turns it down, no matter who's at my table.
New Orleans Flavor At Home
Making this always takes me back to the incredible tastes of Bourbon Street. The sauce is just so rich with that perfect sweet-savory balance, and having those authentic New Orleans flavors in your kitchen is something truly special!
Frequently Asked Questions
- → Can chicken breasts replace thighs?
- Sure, but thighs stay juicier for slow cooking. If using breasts, check them earlier since they cook quicker.
- → What works instead of bourbon?
- Try apple juice or chicken broth for a non-alcoholic option with great flavor.
- → Why add cornstarch later?
- Mixing in a cornstarch slurry at the end thickens the sauce without over-thickening it during cooking.
- → Can I prepare this before serving?
- Absolutely! It reheats perfectly and the flavors deepen overnight. Store sealed in the fridge.
- → What’s the deal with kosher salt?
- It’s better at dissolving and gives even seasoning. Use a smaller amount if swapping with table salt.