Easy Crock Pot Bourbon Chicken

I’ve made this Easy Crock Pot Bourbon Chicken on busy weeknights more times than I can count. It’s a hands-off, flavor-forward dish where tender chicken thighs simmer in a sweet-savory bourbon glaze until they practically fall apart. If you want a family-friendly, make-ahead dinner that tastes like you spent hours cooking, this is it — and it pairs perfectly with plain steamed rice to soak up every drop of that glossy sauce. For another slow-cooker comfort meal to rotate into your week, check out this crock pot bourbon chicken guide for more ideas.

Why you’ll love this dish

This recipe hits a lot of weeknight-winner checkboxes: minimal hands-on time, inexpensive ingredients, bold flavor, and a texture most people love because slow-cooking makes the chicken supremely tender. Using thighs (especially skin-on) adds richness, while the bourbon and brown sugar create that caramelized, slightly boozy backbone that feels special without a lot of effort.

“Comfort food that feels like takeout — browning notes and a sticky-sweet glaze, but made in your slow cooker.”

It’s perfect for busy families, potlucks, or anyone who wants a restaurant-style dinner with almost zero babysitting. If you like slow-simmered chicken recipes, you might also enjoy this slow cooker twist on chicken and dumplings for another cozy option.

The cooking process explained

Before you start, here’s what will happen: you layer the chicken in the crock pot, whisk together the bourbon-soy-brown sugar mixture, and pour it over the meat. The slow, low heat breaks down connective tissue and concentrates flavors. After 6–8 hours on LOW the chicken is tender and the sauce is deeply flavored. If you want a thicker, glossy glaze, finish the sauce on the stove with a cornstarch slurry and toss the chicken back in.

This is truly a set-it-and-forget-it method: prep is about ten minutes, the slow cooker does the rest, and the final glaze step is optional but worth it if you want a restaurant-style finish.

What you’ll need

• 2 pounds chicken thighs (bone-in or boneless; skin-on adds flavor and richness)
• 1 cup bourbon (use a bourbon you enjoy drinking — it shapes the flavor)
• 1/4 cup soy sauce (low-sodium if preferred)
• 1/4 cup brown sugar (light or dark both work)
• 3 cloves garlic, minced
• Salt and pepper to taste
• Cooked rice for serving

Notes/substitutions:

• Boneless thighs cook a little faster and are easier to shred. Bone-in gives more flavor.
• Swap coconut aminos for soy sauce to make it gluten-free.
• If you want less alcohol flavor, try reducing the bourbon to 3/4 cup and adding 1/4 cup chicken stock.

Directions to follow

1. Arrange the chicken thighs in a single layer in the bottom of the slow cooker.
2. In a medium bowl, whisk bourbon, soy sauce, brown sugar, and minced garlic until the sugar mostly dissolves.
3. Pour the bourbon mixture evenly over the chicken.
4. Lightly season with salt and pepper — remember soy sauce adds saltiness.
5. Cover and cook on LOW for 6–8 hours, until the chicken is very tender and pulls apart easily.
6. Optional glaze: transfer the sauce to a saucepan. Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, then simmer the sauce and whisk in the slurry until glossy and thickened. Return the chicken to the pan and coat.
7. Serve the chicken and sauce over cooked rice to soak up all the flavors.

Short tips inside the steps: don’t over-salt before cooking because soy already contributes sodium; if using boneless thighs, check at 5½–6 hours.

Best ways to enjoy it

Plate a scoop of steaming white rice and mound the bourbon chicken on top. For freshness and texture, add:

• Steamed broccoli or snap peas for a bright contrast.
• Pickled red onions or quick slaw for acidity and crunch.
• Sesame seeds and thinly sliced scallions for garnish.

For a dinner party, serve family-style with a large bowl of rice and a platter of roasted vegetables. If you want a low-carb meal, swap rice for cauliflower rice or a bed of stir-fried greens. Pair the dish with a simple green salad and a glass of the same bourbon used in the sauce for a fun nod to the recipe’s star ingredient.

Try a balsamic slow-cooker chicken if you’re looking to rotate flavors during the week.

How to store & freeze

• Refrigerator: Cool leftovers within two hours and store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat or in a microwave-safe dish; add a splash of water or chicken broth if the sauce has thickened.
• Freezer: Place cooled chicken and sauce in a freezer-safe container or heavy-duty zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Food safety: Always bring reheated portions to at least 165°F (74°C) before serving.

If you’ve thickened the sauce with cornstarch, it may loosen after refrigeration; gently simmer to bring it back to the right consistency.

Pro chef tips

• Brown the skin (if using skin-on thighs) in a hot skillet for 3–4 minutes before adding to the slow cooker for extra depth. It’s optional, but it adds caramelized flavor.
• Use a good-quality bourbon — cheap, extremely harsh brands will show through. You don’t need top-shelf, but mid-range works well.
• Taste the sauce near the end of cooking and adjust with a splash of rice vinegar or lemon juice if it needs brightness.
• If you prefer less alcohol, let the mixed sauce sit 10–15 minutes before pouring over chicken; some evaporation will occur. Note: slow-cooking still leaves flavor but most alcohol cooks off over time.
• To shred cleanly, use two forks or a stand mixer on low for 20–30 seconds for effortless shredding.

Recipe variations

• Honey Bourbon: Stir 2–3 tablespoons of honey into the sauce for a floral sweetness.
• Spicy Kick: Add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the sauce.
• Orange-Bourbon: Add 1/4 cup orange juice and zest for a citrus lift; finish with chopped cilantro.
• Swap protein: Use boneless chicken breasts (check at 4–5 hours) or try firm tofu for a vegetarian spin, adjusting cooking time and checking texture.
• Gluten-free: Replace soy sauce with tamari or coconut aminos.

If you’re experimenting with thickness, try reducing the sauce for a few minutes on the stove after cooking before adding the slurry — that concentrates flavor and shortens thickening time.

Common questions

Q: How long is total prep and cook time?
A: Prep is about 10 minutes. Cook on LOW for 6–8 hours. Total time depends mostly on the slow-cooker window you choose.

Q: Can I use chicken breasts instead of thighs?
A: Yes. Boneless breasts will cook faster (check at 4–5 hours). They tend to be leaner and can dry if left too long; remove them once tender.

Q: Does the bourbon leave alcohol in the dish?
A: Slow cooking reduces alcohol, but flavor compounds remain. Most of the alcohol evaporates, especially if you simmer the sauce before serving. If you need a non-alcoholic version, substitute chicken stock with a splash of apple cider vinegar for brightness.

Q: How do I make the sauce thicker without cornstarch?
A: Remove some sauce and simmer it to reduce and concentrate. You can also whisk in a little tomato paste for body and umami if you don’t want to use starch.

Q: Is this safe for kids?
A: Yes — the bourbon’s alcohol content is largely cooked off. If you’re concerned, use a non-alcoholic substitution or reduce the bourbon and increase chicken stock.

Conclusion

This Easy Crock Pot Bourbon Chicken gives weeknights a restaurant-quality lift without the fuss. If you want a slightly different take or additional inspiration for finishing and presentation, check The Recipe Critic’s crockpot bourbon chicken for a similar slow-cooked approach, or try a honey-forward version with the recipe at Crock Pot Honey Bourbon Chicken for sweetness-forward variation.

Crock Pot Bourbon Chicken

A hands-off, flavor-forward dish where tender chicken thighs simmer in a sweet-savory bourbon glaze, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds chicken thighs (bone-in or boneless; skin-on adds flavor and richness) Boneless thighs cook a little faster and are easier to shred.
• 1 cup bourbon Use a bourbon you enjoy drinking — it shapes the flavor.
• 1/4 cup soy sauce Low-sodium if preferred.
• 1/4 cup brown sugar Light or dark both work.
• 3 cloves garlic, minced
• Salt and pepper to taste Don’t over-salt before cooking because soy already contributes sodium.
• Cooked rice for serving Pairs perfectly with the chicken.

Method

 

Preparation

1. Arrange the chicken thighs in a single layer in the bottom of the slow cooker.
2. In a medium bowl, whisk bourbon, soy sauce, brown sugar, and minced garlic until the sugar mostly dissolves.
3. Pour the bourbon mixture evenly over the chicken.
4. Lightly season with salt and pepper.

Cooking

1. Cover and cook on LOW for 6–8 hours, until the chicken is very tender and pulls apart easily.
2. Optional glaze: transfer the sauce to a saucepan. Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, then simmer the sauce and whisk in the slurry until glossy and thickened.
3. Return the chicken to the pan and coat.

Serving

1. Serve the chicken and sauce over cooked rice to soak up all the flavors.

Notes

For a twist, try adding honey to the sauce or adjust the flavors with vinegar or lemon juice. Store leftovers in an airtight container for up to 3–4 days.