I first tried this slow-cooker version on a rainy weeknight and ended up with sticky, caramelized chicken that tasted like it had simmered for hours—only I did nothing more than toss, whisk, and walk away. This Crock Pot Bourbon Chicken is exactly the kind of make-ahead, crowd-pleasing dinner that feels indulgent but is impossibly simple: tender boneless thighs braised in a sweet-savory bourbon glaze that clings to rice, noodles, or steamed veggies.

Why you’ll love this dish

This recipe delivers big flavor with minimal hands-on time. It’s ideal for busy weeknights, potlucks, or when you want a slightly elevated takeout-style meal without the fuss. Using boneless, skinless thighs keeps the finished chicken juicy; the brown sugar and bourbon create that glossy, slightly smoky-sweet sauce everyone reaches for seconds of.

“I put it on before work and came home to the best sticky, tangy chicken—kids loved it and so did the adults. Easy, comforting, and reliable.”

What makes it especially useful: it scales well, freezes nicely, and is forgiving if you forget to thicken the sauce until the end.

Step-by-step overview

Before you start, here’s what you’ll do in plain terms:

Trim and add the chicken thighs to the slow cooker.
Whisk together the sauce (brown sugar, soy, bourbon, vinegar, garlic, spices, honey).
Pour sauce over chicken and cook on low or high until tender.
Chop the cooked chicken, make a cornstarch slurry, whisk it into the hot sauce to thicken.
Return chicken to glaze, heat until bubbly, then serve garnished with green onions over rice.

This tells you the flow so you can prep ingredients while the cooker does the work.

What you’ll need

3 pounds boneless, skinless chicken thighs (trim excess fat)
1 cup light brown sugar (packed)
1 cup soy sauce (use low-sodium for less salt; tamari for gluten-free)
1/3 cup bourbon whisky (see substitution notes below)
2 tablespoons apple cider vinegar
1/2 teaspoon ground ginger
1 tablespoon honey (or maple syrup)
1/2 teaspoon red pepper flakes (adjust to taste)
4 cloves garlic, minced or grated
3 tablespoons cornstarch
2 tablespoons water
1/4 cup green onions, thinly sliced for garnish

Substitutions/notes:

Bourbon: For a non-alcoholic version, replace bourbon with 1/3 cup chicken stock + 1 tablespoon apple cider vinegar and 1 tsp molasses for depth.
Soy sauce: Use coconut aminos or tamari for gluten-free.
Chicken: Boneless thighs are recommended for tenderness; see FAQs for breasts.

Step-by-step instructions

Trim any excess fat from the chicken thighs and place them in a single layer in the crock pot.
In a medium bowl, whisk together brown sugar, soy sauce, bourbon, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic until smooth.
Pour the sauce evenly over the chicken, making sure pieces are coated.
Cover and cook on HIGH for 4 hours or LOW for 6 hours. The chicken should be fall-apart tender.
Remove the thighs to a plate and roughly chop or shred them with two forks.
In a small bowl, whisk the cornstarch into the water until fully dissolved to make a slurry.
Stir the cornstarch slurry into the sauce in the slow cooker. Use a whisk to break up any lumps.
Return the chopped chicken to the crock pot, stir to combine, then cover and let the sauce come back to a gentle boil (this activates the cornstarch).
Once the sauce has thickened and is bubbling, turn off the crock pot. Taste and adjust seasoning—add a splash of soy or a pinch of salt if needed.
Sprinkle with sliced green onions and serve over steamed rice, cauliflower rice, or noodles.

Best ways to enjoy it

Serve over steamed jasmine or brown rice so the grains soak up the sauce.
For a lighter plate, spoon over cauliflower rice and add a side of roasted broccoli or snap peas.
Try it with fried rice or toss the chicken with stir-fried vegetables and noodles for a quick stir-fry finish.
Garnishes: toasted sesame seeds, extra green onions, or thinly sliced fresh chilies for heat.
For a party platter, keep sauce on the thicker side and serve with toothpicks and steamed bao buns.

Storage and reheating tips

Refrigerate leftovers within 2 hours in an airtight container. Properly stored, cooked chicken will last 3–4 days in the fridge.
To freeze: cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stove over low-medium heat until steaming hot, or microwave in 30–45 second bursts stirring in between. Reheat to an internal temperature of 165°F (74°C) for safety.
If sauce has thickened too much after refrigeration, add a splash of water or stock while reheating and whisk to loosen.

Pro chef tips

Browning optional: If you have time, sear thighs quickly in a hot skillet before slow-cooking for extra caramelized flavor. Not required, but it adds depth.
Control sweetness: Brown sugar is forgiving—reduce to 3/4 cup if you prefer less sweet.
Alcohol notes: Most alcohol cooks off during the slow-cook, but the bourbon flavor remains. Substitute if serving to children or those avoiding alcohol.
Thickening: Always dissolve cornstarch in cold water first—this prevents lumps. Add at the end so the sauce doesn’t breakout or thin over long simmering.
Texture: Thighs are preferred because they stay moist in long cook times. If using breasts, check earlier and don’t overcook.

Creative twists

Pineapple bourbon chicken: Add a cup of drained canned pineapple chunks in the last 30 minutes and a tablespoon of pineapple juice to the sauce for a sweet-tangy lift.
Orange bourbon: Stir in 2 tablespoons orange juice and 1 teaspoon orange zest with the sauce for citrus brightness.
Spicy-sesame: Swap honey for sambal or add 1 tablespoon chili-garlic sauce and finish with toasted sesame oil.
Vegetarian swap: Use firm tofu pressed and pan-seared, then treat the same way in the slow cooker on low just long enough to absorb flavor.
Low-sodium or GF options: Use low-sodium soy sauce or tamari and adjust brown sugar/honey to taste.

Your questions answered

Q: Can I use chicken breasts instead of thighs?
A: Yes, but cook time is shorter and breasts dry out more easily. Cook on low and check at 3–4 hours; remove once the internal temperature hits 165°F. Consider halving the cooking time or switching to high for less time.

Q: Do I have to use bourbon—will the alcohol be strong?
A: No—you can omit it. Replace with chicken stock + a teaspoon of molasses or a little extra vinegar for depth. Most of the alcohol cooks off during slow cooking, but the bourbon flavor concentrates.

Q: How do I make the sauce thicker if it’s thin?
A: Make a cornstarch slurry (3 Tbsp cornstarch + 2 Tbsp cold water) and whisk it into the hot sauce. Let it bubble for a minute or two to activate the starch. Repeat in small increments if you want it thicker.

Q: Is this safe to leave in the slow cooker all day?
A: Yes, as long as the cooker stays on an appropriate setting and you follow food-safety habits (keep the lid closed during cooking, refrigerate leftovers within 2 hours). The unit should maintain a steady, safe temperature if functioning correctly.

Q: Can I double the recipe?
A: Yes. Make sure your slow cooker isn’t overfilled—fill no more than two-thirds full to allow even cooking and bubbling.

Conclusion

If you want a dependable slow-cooker dish that feels special without extra work, this bourbon-style braise is a winner—juicy thighs, sticky sauce, and family-friendly flavors. For another trusted slow-cooker take on bourbon chicken, see this version from Crockpot Bourbon Chicken | The Recipe Critic. If you’d like a honey-forward twist and step-by-step photos, check out Crock Pot Honey Bourbon Chicken for more inspiration.