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tender cooked chicken thigh chunks coated in glossy dark brown bourbon sauce over plain long-grain white rice on an ordinary plate, with no pineapple, sesame seeds or garnish
Andre Lewis

Crockpot Bourbon Chicken

Apple juice, bourbon and soy make a dark sauce that should coat these thigh pieces without turning the entire dinner into candy. Simmer the bourbon briefly before it goes in. That takes some sharpness off the aroma, though it doesn't make the dish alcohol-free. The slow cooker supplies plenty of chicken juices, so reduce and thicken the sauce after the meat is tender instead of adding more sugar to make a watery glaze seem sticky.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken thighs cut into 2-inch pieces
  • 1/3 cup bourbon
  • 1/2 cup apple juice
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 3 garlic cloves minced
  • 1 tsp finely grated fresh ginger
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 1/2 cups dry long-grain white rice
  • 2 3/4 cups water for rice

Method
 

  1. Simmer bourbon in a small saucepan for 3 minutes. Pour it into a 5-quart slow cooker with apple juice, soy sauce, brown sugar, ketchup, vinegar, garlic, ginger and pepper.
  2. Add chicken and coat with the sauce. Cover and cook on low for 5 to 6 hours until chicken reaches 165°F and is tender.
  3. During the final half hour, bring rice and its measured water to a boil in a saucepan. Cover, cook on low for 18 minutes, then rest off the heat for 10 minutes.
  4. Lift chicken from the sauce and cover. Skim the cooking liquid, pour it into a saucepan and simmer uncovered for 5 to 8 minutes to reduce slightly.
  5. Mix cornstarch with cold water and whisk into the sauce. Simmer for 1 to 2 minutes until it coats a spoon, then fold in chicken and heat until it reaches 165°F.
  6. Divide rice among 6 plates and spoon the chicken and dark sauce over it.