Crock Pot Bourbon Chicken

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This delicious Bourbon Chicken recipe is one of our favorites! This is great to come home to on a chilly day and is perfect served over rice!

Crock Pot Bourbon Chicken is easy and delicious! Tender juicy chicken is cooked in a rich bourbon ginger sauce for a delicious meal. The whole family will love. Serve it over rice, with a side of steamed broccoli, or inside some dinner rolls for a delicious bourbon chicken sandwich!

This Crock Pot bourbon chicken recipe takes all the work out of making dinner, making it perfect for busy weeknights. We love coming home to fall-apart, flavorful and tender chicken. It’s great just about any way you serve it!

A Crock Pot full of bourbon chicken topped with green onions.

Bourbon Chicken

Bourbon chicken received its name because it was created by a Chinese cook who worked in a restaurant on Bourbon Street in New Orleans. Regardless of the name or how it came to be, this dish is absolutely delicious! This recipe creates a sweet and tender chicken that is perfect served over rice and it’s easy to make at home in the slow cooker!

The bourbon chicken sauce takes just a few minutes of prep the marinade and then it simmers in the slow cooker all day!  The result is insanely tender chicken with a sweet Asian inspired sauce and lots of flavor.

A plate full of Crock Pot bourbon chicken over rice with fresh green onions.

How To Make Bourbon Chicken

To make this Crock Pot bourbon chicken:

  1. Combine sauce ingredients together and pour over chicken thighs.
  2. Turn the Slow Cooker to HIGH for 3 hours or LOW for 6-7 hours.
  3. Shred the chicken and create a cornstarch slurry to thicken the sauce.

A few notes about this recipe…  this dish is sweet as Bourbon chicken is a sweet dish (similar to sweet and sour).  Do not use light soy sauce, the results and flavor are not the same.  Chicken thighs are best in this recipe as they won’t dry out like slow cooked chicken breasts sometimes do!

5 Slow Cooker Chicken Recipes You NEED in Your Life

Bourbon chicken in crockpot
4.71 from 17 votes
Review Recipe

Crock Pot Bourbon Chicken

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Author Holly N.
Course Dinner
Cuisine American
Crock Pot Bourbon Chicken is easy and delicious! Tender juicy chicken is cooked in a rich bourbon ginger sauce for a delicious meal. We love this Crock Pot meal served over rice with a side of steamed broccoli.


  • 3 lbs boneless skinless chicken thighs
  • 3 tablespoons cornstarch
  • 1/4 cup sliced green onions (or more to taste)
  • 1/2 teaspoon fresh grated ginger
  • 4 cloves garlic , minced
  • 1/2 teaspoon crushed red chili flakes
  • 1/3 cup apple juice
  • 1 1/2 tablespoons honey
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 1/4 cup water
  • 1/4 cup Bourbon
  • 1/4 cup soy sauce
  • salt & pepper to taste

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  1. Mix all sauce ingredients in a small bowl.
  2. Place chicken in slow cooker, pour sauce over top. Cover and cook on low 6-7 hours or on high 3 hours.
  3. Remove chicken and chop into bite sized pieces and cover to keep warm.
  4. Meanwhile, combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir chicken back into the sauce and add in green onions.
  5. Serve over rice.

Recipe Notes

This recipe is best made with regular (not light) soy sauce.
The sauce can also be thickened on the stove top. Create the slurry as above and whisk over medium heat until thickened. Return to slow cooker with chicken and stir in green onions.
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Nutrition Information
Amount per serving (6g) — Calories: 388, Fat: 9g, Saturated Fat: 2g, Cholesterol: 215mg, Sodium: 840mg, Potassium: 653mg, Carbohydrates: 22g, Sugar: 17g, Protein: 45g, Vitamin A: 195%, Vitamin C: 1.8%, Calcium: 37%, Iron: 2.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword bourbon chicken
This easy Crock Pot bourbon chicken couldn't be more flavorful. We love serving bourbon street chicken over rice, or in sandwiches! #spendwithpennies #bourbon #bourbonchicken #chicken #crockpotbourbonchicken #bourbonchickenrecipe #slowcookerbourbonchicken
This easy Crock Pot bourbon chicken couldn't be more flavorful. We love serving bourbon street chicken over rice, or in sandwiches! #spendwithpennies #bourbon #bourbonchicken #chicken #crockpotbourbonchicken #bourbonchickenrecipe #slowcookerbourbonchicken

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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    1. Hi Jeannette, you can find the recipe by scrolling almost to the bottom of the post or hitting the jump to recipe button at the top. From there you should be able to print it. Thanks!

  1. Delicious…we love it! Would like to make a bigger batch but not sure if I doubled all ingredients it would cook well in the crockpot. There’s plenty of room in there for twice as much chicken and sauce, but do you know if it would cook through? I do it on low for six hours. If I doubled recipe should I add more time on low? I read many posts and didn’t see that question asked. Please let me know if you get a chance. Thanks!!!

    1. I think it would work Cindy. Just make sure your chicken is cooked all the way through to an internal temperature 165°F.

  2. My wife cannot tolerate hot food. I know the chili flakes are used to counter the sweetness of the dish but is this spicy at all ? I wanna fix this for the family.

    1. The chili flakes and ginger can give it a spicier flavor Jack. As a lover of spice I do not find it too spicy but definitely adjust to suit your preferences! It will change the flavor but should still be delicious :)

  3. The nutrition information does not show when I print the recipe. Is there any way it could be included with the printed recipe. I use the nutrition information when I plan meals. Thank you in advance for your help.
    P.S. I truly love your site.

  4. I have a big problem with recipes like this. i am attracted by the great photography only to find that a dark meat has been used. I hate, hate, hate, dark meat and that goes for ALL fowl. I would rather eat dried out chicken breasts.So if you don’t mind I am going to try this recipe using chicken breasts and I will probably enjoy it as much as you enjoy the thighs.

    1. I hope that you enjoy the recipe Barbara! I completely understand your aversion to dark meat. After you try this dish with breasts please let us know how it turned out!

      1. We’ve made this recipe multiple times because it is amazing and we always use chicken breasts or tenderloins so the white meat works perfect with it.

  5. I absolutely hate ketchup. Do you think I could sub for some mix of tomato sauce, vinegar and sugar? I think that would essentially be the same flavors as ketchup. I love the look of this recipe (besides the ketchup) Thanks!

    1. I have only tried this recipe as written, but if you try it with the substitutions let us know how it turns out!

        1. We have not tried making it this way, but it should work. Let us know how it turns out if you try freezing it before cooking Myra!

    1. This recipe makes 6 servings. You can find the nutrition information at the bottom of the recipe card. Enjoy Janey!

  6. Made this today and was underwhelmed. It was tasty, but not OMG good. I followed the recipe exactly, but used red pepper flakes instead of chili flakes because that’s what I had on hand. Perhaps the leftovers will be tastier, as the flavors would have time to marry. 

  7. Great recipe Holly! It was a big hit at our house. I had to use orange juice instead of apple juice as I didn’t have any on hand. I was in a hurry so I cut the raw chicken up into bit size pieces so it cooked faster. It only had to cook 2 1/2 hours in the crock pot. Served with rice and broccoli! Thank you for a new family favorite!

  8. The recipe looks easy and delicious.
    I have a couple of questions.
    What is the substitute for bourbon? and if I’m not using a crockpot, what should be changed?

    1. I’ve only tried this recipe as written so I can’t say for sure how it will turn out. You could change the bourbon for apple juice (although this will change the flavor).

  9. Made this last night… loved it! I put the chicken on top of white rice, made fresh broccoli sautéed with garlic and oil, and made a tomato and mozzarella salad. Delish

        1. Hi Deb, I haven’t tried this recipe in the instant pot so I can’t say for sure. But another reader made it by putting the sauce (without the water) and chicken thighs in the instant pot on manual for 15 minutes. Then used the saute setting to thicken the sauce with the cornstarch. Let us know how it turns out for you!

  10. FANTASTIC!! I’ve now made this twice and couldn’t be MORE impressed! I’ve found my newest go-to recipe! I’ve always headed to my favorite takeout for this dish and to actually be able to make it anytime I want — HEAVEN!! Thank you, thank you, thank you!!

  11. It says to put all the ingredients in a bowl and pour over chicken. But then later it says to mix the water and cornstarch. Is this supposed to be in the initial bowl as well?

  12. I made this tonight for family and was excellent!Chicken was fall apart,  expected for 6 hours of cooking, flavor was all there with bourbon, i wouldn’t dare try making this without it.  I added extra half tsp of chilli flakes and wow extra kick.

  13. Made yesterday and all I can say is, I can’t wait to make it again! Even my husband said that it was so good, make sure that you print this recipe!!! I followed the recipe exactly. Served it over fried rice. Delicious!!!!!

  14. After making it last week, I was requested by my husband to make it again this week We added onions and I did 1/3 of the soy sauce, bourbon and apple cider to make by accident but it came out great lol. Next time we may try with dumplings. But this is definitely a win win recipe in our house! 

  15. I plan to make this recipe tomorrow with chicken breast. Can I put everything together tonight and store it in the fridge before I cook it? I just want to wake up and start the crock pot before I go to work in the morning.

  16. Just made it. I was worried it would be bland because it wasnt very fragrant..
    but its a full of flavor! I will definently make again. My bf thought it was a good frozen dinner lol. The heat from the red pepper really helped balance the sweetness.

  17. Mine came out terrible! My caregiver put too much grated ginger and spoiled the whole dish. Be careful with the ginger. Too much tastes bitter! lol  

  18. This looks Absolutely delicious! My question is my family gets a little bored with all the chicken recipes that I make, so what type of beef would you suggest me using for this recipe?

  19. Holly, I made this Bourbon Chicken last night and it was wonderful! I am an experienced cook but followed the ingredients as you stated I did not want to pull out the slow cooker as the pressure cooker was already on the counter. I set it for seven minutes and the chicken was perfect. I took the chicken out to cut up and thickend the sauce on the browning setting, added the chicken to get everything hot again and served over rice. The green onions gave it that spark and it was 6 perfect servings. 1 meal last night and 2 meals in boiler bags. Thank you! 

    1. I am going to try this in a pressure cooker following your steps for a quick dinner! Thanks for sharing Ruth!

    1. I have only tried this as written however you could try apple juice or water but it would certainly change the flavor of the dish.

  20. I’m garlic intolerant, so if I made this, I would have to leave out all the minced garlic. Would this still be worth making without the garlic, do you think? It looks so good and I’m dying to make it! I just don’t know how heavily the sauce flavor relies on the garlic.

    1. You can certainly leave it in the slow cooker longer at warm. Changing the cooking time can change the consistency or dry out the chicken if it is left too long.

  21. I was looking for something easy and a little different to make in crock pot and came across this. I have to say I was very impressed. The flavor was amazing. I used organic ingredients and Woodfood reserve bourbon. Loved it thank you very much.

  22. Very good! I love a good set it and forget it recipe, sometimes I just don’t want to spend a bunch of time in the kitchen.

  23. I made this tonight but used my Instant Pot instead. I kept the sauce ingredients the same EXCEPT I omitted the water. I threw in the sauce and the chicken thighs and cooked on manual for 15 minutes, then did natural pressure release. When it was done, I removed the chicken, added the corn starch, and set it to sauté while I shredded the chicken. My whole family (even the picky kids) LOVED this dish!

  24. I apparently do not have the patience of a saint like Holly. So many nay-sayers about the bourbon. That is the name of the recipe – and actually it has been proven that the alcohol cooks out but the flavor or whatever alcohol you are using remains. I am so looking forward to trying this recipe. I am also following you on Pinterest and look forward to trying many, many of your recipes! Happy Cooking!

  25. Just wondering if you knew what the individual serving size would be? Also at the top of the recipe it says it serves 8 but in the comments it says it serves 6? Thanks. I can’t wait to try this out!!!

  26. It may be that my slow cooker settings are off but I decided to disregard the ” 6 to 8 hours ” on low and cooked it for 5 on low – still too much – chicken was overdone and stringy. Next time I’ll try 4 but I suspect that 3:30 on low might be enough. After I deboned the chicken thighs, I threw the bones in with the chicken and cooked them all. – Pretty good !

  27. I thought it was pretty good, but would be even better if it was a little sweeter! I wish I would have caught the recipe before you made it less sweet! Maybe next time I’ll add in more honey or sugar. Overall, still pretty good! Thanks!

  28. Great recipe, full of flavor. Read all the comments and made a few changes. Used hot water to make sauce, which will aid in the blending of the brown sugar and honey with the rest of the ingredients. Removed chicken after 3 hours of slow cooking and cut into bite sized pieces, then added back to sauce for the remainder of the cooking time. This helps to keep the chicken from shredding. Also added a cup of frozen mixed veggies 45 minutes before completion for texture contrast and color. Not to say any of these extra steps are necessary, but as a chemistry junkie, I can’t help myself.

    1. Thank you for sharing Warren, I’ll have to try your suggestion of cutting the chicken at the 3 hour mark. So glad you enjoyed it!

  29. I must have done something wrong when making this because it tasted awful! Hubby and I couldn’t even eat it… We ended up dumping the whole thing out. :-/

  30. The flavor is amazing, and it is so easy to make. However, there is not enough liquid to make it a dish I could serve over rice. I would double the sauce so that I had enough sauce for it to be a dish where people could choose the amount of sauce they wanted with their dish. otherwise…a fantastic recipe!

    1. You can leave out the ginger however this will change the flavor of the dish as ginger is a large part of the flavor profile. (I have read online that if you can’t have ginger you may like to add a tiny bit of lemon zest and up the chili flake a little bit. I haven’t tried it so I can’t say for sure).

  31. This was good except I’d recommend cutting the chicken before you cook it. When I did it after, it was so moist and tender that it shredded which is fine, but with the thick sauce, it just isn’t what I was going for. Will try different next time because the sauce is amazing!!

  32. Hi Holly,

    I am making this now and was wondering if I should stir it occasionally or just leave it be for the 6 to 7 hours it is cooking? I have it on low and started it a few hours ago. Thanks!

  33. Hi Holly!
    I’ve made this recipe before and my husband and I LOVED it!! I just can’t remember whether the chicken I used was frozen or thawed (I’m not sure if it will make a difference). Thanks for your help, I can’t wait to make it again!

  34. Second time I have made this. It is awesome! This time I made it with pork chops, to die for. Keep up the great recipes.

  35. I really love this post. it makes me think back to my childhood. on the occasions we had a family night out growing up we would usually go to a fantastic buffet that served the best bourbon chicken I’d ever had. so I’m really happy to have a recipe to make it at home for my own family. i especially love that the ingredients are all things that i have on hand in my kitchen and seems to be no fuss. can’t wait to make this on my own.

  36. I would like to try this recipe with a split chicken, would it be the same as 3 boneless thighs? Or should I add more to make it a little more saucey, so it’ll come out moist? I will be cooking it in my crockpot.

      1. Holly I was wondering if you suggest a certain brand of bourbon? My husband and I love bourbon chicken and I can’t wait to make this! Thanks

  37. I just made this. Instead of white rice I used extra wide egg noodles. It came out great! The family loves it. No leftovers.

  38. I just noticed u said not to use light soy sauce . I didn’t read that part. I usually go right to the recipe. A suggestion would be to say in the recipe ” use regular soy sauce not light”. Hopefully the dinner will be ok. It’s ready in an hour. : )

  39. Great recipe! I made this in a pressure cooker (7 minutes for super tender chicken thighs!), pulled out the chicken, and then cooked down the sauce. Next time, to adapt the recipe better for a pressure cooker, I would omit the 1/4 water because the chicken gives off plenty of fluid.

    I used Pearl River Superior Dark Soy Sauce (Mushroom flavor), and irish whiskey because I had run out of bourbon…I guess that makes it Whiskey Chicken. Ha ha.

    Super easy and super delicious. Thanks for a tasty recipe!

    1. Ooh! 7 minutes cooking time? That is awesome- and proof you truly can have a homemade meal on the table in no time!

  40. I made this a couple of days ago and we loved it! I didn’t have b/s thighs on hand but did have two huge leg/thigh chicken quarters. I skinned them and put them in the pot. I needed extra chicken so I added 3 b/s breasts (not my favorite, but they were free) and put them on top of the legs and thighs. I took the breasts out after about 3-1/2 hours on low, they were perfect. I cooked the rest for another few hours. I boned and shredded all the chicken Ned put it into the thickened sauce. My husband and I loved it!

  41. Just tried this tonight and I loved it. We replaced the Bourbon with some Fireball Cinnamon Whisky and that added a nice (different) flavor to it. She said next time she wants me to try adding a little pineapple to it. We just love taking a great recipe like this, using it as a base, and tweaking it just to make it a little different each time.

    1. Ohhh what a fun twist!! I agree, I love swapping up certain ingredients and changing flavors after I’ve tried a dish once!!

  42. Hi! I’m thinking about making this soon (it looks and sounds yum). Just wondering if there’s a reason not to cut up the chicken before cookin? Thanks!

  43. Just made this recipe for about the 5th time, but this time with thin sliced beef. Still delicious, still one of my favourites! Now poking through all your other recipes here, definitely going to try some others also. Thanks!

  44. Just finished getting this in the crockpot, but used frozen boneless, skinless chicken breasts due to hubby’s aversion to dark meat & am looking forward to having it tonight. One tip I discovered a while back for easily shredding chicken – remove boneless chicken pieces from crock pot & put in bowl of stand mixer; using flat beater, turn on low for a minute or two to quickly shred chicken, then pop back into crockpot & mix back into sauce. Quick & easy peasy!

  45. This is sooo brilliant and delicious! I have been looking for a good bourbon chicken for long..finally found it!
    Thanks for a gorgeous recipe.. Sharing on my Fb blog page :)

  46. This is delicious and super-easy to make. I’m quite shocked at some of the idiotic comments of this article. Honestly, some people need absolute hand-holding, don’t they??? I wonder how they manage their daily lives?!

    Anyway, this recipe is on the freezer favourites list at our place now. Thanks so much!

    1. I’m so glad I’m not the only one who feels that way. I guess not everyone learned to cook the way I did…watching mom in the kitchen and tweaking recipes to suit your taste as you go along.

    2. I’m with you on that one Beth!! Some people just show their stupidity / naivety, call it what you like, in their comments duh!!

  47. Just discovered crock pot cooking. This recipe was so easy…and it turned out great! I stuck to the recipe exactly. I’m steaming rice to go with it. Yum!

  48. Do you think it would be ok if I use some kind of wine instead of bourbon? I don’t have bourbon in my house and wouldn’t want to buy a bottle to only use this small amount. I realize the taste will be different, but what exactly does the bourbon do, just flavor or tenderizing or anything else?

  49. Can I prepare the sauce the evening before, keep it in the fridge overnight and simply pour it on the chicken in the crockpot in the morning before heading to work? Or does it need to be prepared right before putting it in the crockpot?Thanks. Looking forward to this recipe.

    1. You can absolutely prepare the sauce the night before. I’d just be sure to give it a good stir before pouring it on to make sure it hasn’t separated at all.

  50. What can we use instead of bourbon…..any suggestions…..due to health concerns , some our family can not use alcohol….even a small amt

  51. If I wanted to add some veggies to this.. I’m thinking onions, green peppers and maybe some sliced carrots, would you recommend adding them at start or later on? Thanks.

    1. The onions could be added early on but I think the green peppers would get too soft so I’d add them with about 45 minutes left.

  52. First of all, this recipe looks delicious; it’s a bit more complex than I like (I’m lazy) but it is certainly tempting me to try it. If I do I’ll pop back in and give the results.

    But mainly I wanted to say, after having read all the comments (it’s a compulsive thing, I can’t help it), I just wanted to say that, Holly, based on what I’ve seen here, you’re either an incredibly patient, kind, and even-keeled individual, or you’re a robot. Well done to you for providing some excellent customer service here!

    1. Aww, thank you Elayne. :) You are so sweet. (I’m not a robot LOL, but sometimes I feel like one). I hope you enjoy this recipe, I look forward to your feedback.

      Have a great day!

    2. Yes I agree a zillion. Percent. You are so patient and take the take to respond to everyone. Thanks so much. I am going to make this this week for sure.

      1. Aww, thank you Lisa! I love and appreciate everyone who stops by to leave a comment!

        I hope you enjoy this dish as much as we do!

  53. The picture has green onions but the recipe does not call for them. Is this an over site? How much did you use and when do you put it in the recipe? Is it just a garnish?

  54. I made this for family and friends on Sunday. I cooked it all day, and used chicken breasts. Before I cooked it however, I cut the chicken into bite sized pieces to absorb the flavor; it turned out perfect. Thanks for the recipe!

  55. I am completely new to cooking. I am looking for new dishes to learn to cook with my family. If bourbon is whiskey, is it ok to make for my family that includes a 2 year old?

    1. Yes, you can serve this to children. During cooking with alcohol, whether rum or wine or beer or whiskey, the alcohol itself boils out, leaving the flavors behind. My kids love bourbon chicken and chicken marsala. Marsala is a kind of cooking wine. I have not tried this recipe, yet. We’ve only ever made both on the stove top. Crock pot is next!

  56. This is my second time trying to make this. Last time it was too spicy, where did I go wrong? Which ingredient did I over do or maybe can leave out? Thanks Jenn


  57. Oh my goodness, this was awesome and flavorful! My husband and kids LOVED it. They were very complimentary. Thank you for the recipe. I will absolutely try others of yours.

  58. Just curious…I followed the recipe as shown…this is the second time making it (my husband made it last time) both times it came out not sweet at all and almost sour. I thought my husband did it wrong the first time but nope, I got the same result. Any idea why this happened. Also it looks more like shredded bbq then bourbin chicken. :(

    1. It could be the brand of products you are using, I find it plenty sweet enough. If you’d prefer a sweeter dish, you can certainly add more brown sugar.

  59. Someone was asking for a substitute for soy sauce… I use Liquid Coconut Amino. Healthy and tastes almost exactly like soy sauce. Hope this helps! :)

      1. Ugh, I thought it was chili powder and that’s what i added, not red pepper flakes. I wish that was made clear in the actual recipe, not buried in a million comments.

        1. It doesn’t say chili powder now does it – it says ‘crushed red chili flakes’. I make sure to READ the recipe and if I don’t know what something is I ask someone or ‘Google It’

  60. I’ve actually just completed this recipe. I have the chopped thighs and sauce simmering in the crockpot now. In response to comments the sauce is too thin, if you add the 3 Tbl spoons of cornstarch mixed with 3 tbl spoons of water to low boiling sauce, problem solved.

    I followed the recipe exactly. When I tasted it, it was bland imo. It definitely needs salt to be included in the recipe. 1/4 cup of soy sauce does not make up for no salt. I see many comments it’s too sweet. A little bit, I agree. It just seems like it’s missing something. No richness to the sauce. Just tastes bland to me. What can I add at this point to make it a little richer, but not sweeter?? Please help, I’m hungry lol…..

  61. I’ve always enjoyed Bourbon chicken and we have been using our own recipe. We decided to try this (reluctantly, as it calls for so much chicken). Our fears were realized on the first bite. HORRIBLE! This is nothing like bourbon chicken. Look elsewhere for your recipe!

    1. Horrible is really a mean thing to say. I understand it isn’t like bourbon chicken – so that is helpful. How helpful is “HORRIBLE” Are your tastes the same as everyone else? Well they are saying it is pretty good so your review is – well why is it so mean and not helpful?
      You could have said what qualities you found objectionable. Why did you even review it since you don’t seem to want to help people (by giving them helpful comments)?

  62. I noticed not all your ingredients are called out for this recipe. You aren’t using onions, green onions or bell peppers? I noticed something green in the picture, but nothing green called out in your recipe.

    1. Unfortunately I don’t follow a gluten free lifestyle so I can’t say for sure. Hopefully another reader will have a suggestion for you.

    2. Hi, I have celiac disease and the only thing I see here to be really watchful of is the soy sauce. Everything else seems fine, as long as you purchase PURE products (ie, 100% cornstarch, etc) Check your labels. I can’t wait to try this one!

    3. Agree with Jessica. I only see the soy sauce to be an issue and you can use Coconut Aminos to replace that. I am enjoying it this evening – Gluten free!

  63. I am glad I read all the reviews. At 73 and living alone I am always looking for meals I can freeze. Thanks Don. Bourbon-chicken, when available, is a favorite meal I have when taken out to eat. Now it will take its turn with the several dishes I prepare to last each month for my main meals. Thank you Holly.

  64. This is such a great recipe! I mix one pound each of sliced shitake and portebello mushrooms to the mix. Near the finish, I add diced and lightly fried green onions, the whole onion. I don’t remove the meat to thicken the sauce. I dip out a half cup of sauce, then thicken with flour/cornstarch, add back to pot. No mess here. You can also make a slurry of corn starch/water/milk/cream and add to the whole mix in the pot. Thickens just fine, be careful you don’t thicken too much! Um, if’n you do, just add more bourbon!!
    This stuff just vanishes! You can freeze leftovers (if you’re lucky enough to have any) in a boil n bag. Ready for more, just pop in a pot of boiling water with instant rice bag and you are set in ten minutes! Enjoy!

      1. What size crockpot did you use for this? I have a 6qt and a 4qt. 6/7 hours on low will yield different results depending on which one you use.

  65. I made it with whole skinless chicken thighs. There were a few doubtfuls in the house. It was really delicious! Thanks for the recipe. I’m making it again next week, but I’m going to add some chopped onions, peppers and carrots etc and serve it with rice.

  66. This recipe looks absolutely tasty and fabulous. Cannot wait to try…I think it will be great with the chicken thighs. Much more tender meat..

  67. Other than chicken broth, any other suggestions for apple juice substitute? I don’t drink apple juice nd would hate to buy it for the small amount required for the recipe. Thanks!

  68. I made this not long ago but substituted chicken stock for bourbon and I was out of rice so I made grits instead. It turned out really well. Even my picky 12 year old son asked for seconds.

  69. Just made this tonight for dinner. It was yummy, kid and adult approved. The kids had it over pasta since the rice wasn’t ready yet and they were “starving” and they enjoyed it. We ate it over brown rice and it was delicious, the sweetness with the brown rice was great. I forgot to add the garlic at the end but it still tasted good, although I can see how a bit more garlic and pepper at the end would be even better next time.

  70. The end part seems like an awful lot of work to me. Would there be any way of thickening this without having to remove the chicken and thicken the sauce in a different pot. Yikes! So messy, all the stick sauce all over your hands while you are chopping up the chicken.

    1. It’s very simple at the end. My hands weren’t sticky as the chicken was hot so I used utensils to handle it (and it was literally fall apart tender, you can cut it with a spoon).

  71. Hi this sounds really good, but do you have any suggestions for soy substitute? I’m just asking due to family allergies. Thank you

    1. I am not sure what the sub for soy would be as I have only made it as written. You may be able to find a suitable substitute using google.

    2. I’m not sure what allergies you are speaking of. Gluten sensitivity can usually use Tamari sauce. Braggs Amino Acids might be another source for that taste. You can look online to see if they avoid your particular allergies.

  72. I tried it and it was yummy. I am not sure why mine wasn’t as dark or thick as yours. Any suggestions would be great. FYI I used 3 pounds of chicken breast 4 hours on low and an hour on high. They were tender and moist

    1. Could’ve possibly been the brand of your items or even my lighting that would make it look different. As far as thickness, your chicken may have produced more juice. You could always up the cornstarch if needed. Hope that helps! :)

  73. Sup Labbie!

    Just wanted to let you know this is one of my staples dishes. Its low in fat, and high in protein -and flavour!

  74. Sounds yummy! Can’t wait to make it. I see the picture shows scallions, but no mention of them in the recipe. Did you feel they weren’t necessary after all?

  75. It tastes alright but not what I expected. Also mine doesn’t look as dark and thick as the picture. But the thing that bothered me the most about this recipe was that I had to take the chicken out, boil the sauce in a separate pot to thicken it with cornstarch and put it back into the crock-pot, which I feel defeat the purpose of the crock-pot (unless I read the steps wrong). I mean overall a good recipe but not for me.

    1. For anyone that doesn’t like the extra sweet taste, cut down on the honey, brown sugar, ketchup, or apple juice, just remember to adjust your ratio of liquid to solid. When I cut back on apple juice, I replace the difference with water or chicken/veg broth. Ketchup is also high in sugar (I make my own without sugar), but for those that don’t, you could replace with some tomato paste and a dash more of rice vinegar or ACV. For those who have complained about adding the cornstarch at end; there is no need to remove chicken from crockpot. Instead, heat about 1/3 cup water, chicken or veg stock in a small sauce pan (medium to medium high heat) and once you see some small bubbles, , whisk in cornstarch, flour, or arrowroot until dissolved (don’t let it come to a full boil). Once dissolved and slightly thickened, stir into the crock pot about 15-30 minutes before cook time is up. Much easier this way. I have also substituted cranberry, pomegranate, or cherry juice for apple juice in recipes when I want to cut back on the “sweet” factor.

  76. First time making this and it smells amazing!! I didn’t have bourbon so I substituted Brandy and for the Apple juice, I just used Apple sauce. Can’t wait to try this.

  77. i made this recipe and thought it was very good. I didn’t have any Apple juice so I just used chicken broth for that and the water. Do you know how many calories this is?

  78. I made this Saturday and it came out delicious! I wanted to know what ingredient would I increase/decrease to make the bourbon flavor more intense?

  79. I did this with a mixture of organic breasts and chicken thighs, doubled the sauce (cuz I like it saucey) and added some baby carrots and it was perfect! The white meat didn’t dry out at all!

  80. I tried this last Sunday as per instuctions. Only thing I changed was extra garlic at end with the sauce, next time I would add the garlic. My mistake. Other than that everyone seemed to enjoy it so it is a keeper. Thank you for recipe Holly.

  81. Is there anything I can do so that I don’t have to use the bourbon???? I don’t ever buy any kind of alcohol. I would hate to buy it just for this recipe.

    1. I know you said you didn’t want to buy alcohol, but in case you change your mind (or for anyone else), most liquor stores sell shooters of burbon, oftentimes for about a dollar. One shooter is just a bit over a 1/4 of a cup. No big investment in a big bottle of something you won’t use/drink and you don’t have to sacrifice the burbon flavor of the dish!! Win-win!!!

    2. They sell 1/2 pints at most ABC stores. Just keep it around for baking and grilling and the cost is minimal that way.

    3. Just thought I’d throw in my 2 cents here….. I’ve replaced Bourbon with Rum flavoring in recipes and find it works well — have even made Bourbon Pecan Pie with Rum Flavoring and couldn’t tell the difference. One bottle of Rum Flavoring equals 1/4 cup, but I would probably start with a half bottle and add more if desired after cooking a while and tasting.

    4. If you buy the bourbon for this recipe just search for other bourbon recipes. There are a ton of different things you can use it up in,even desserts. I just bought the smallest bottle at $8
      . I have made bourbon pork chops and now this. Next is dessert.

    5. You can just buy one of the tiny “shot” bottles of bourbon and that would give you the amount you would need for the recipe.

    6. Why don’t you just buy a bourbon nip. It’s about 50ml and just a couple of dollars so that you don’t have to “waste.” Plus, even if you buy a bigger bottle of bourbon, you can cook with it again so that you you have a use for the rest of it. I don’t normally buy fresh ginger but that doesn’t mean I will substitute it…

    7. You could also just buy a “mini” bottle like they serve on airplanes. Most small liquor stores or even BevMo have them. It is what I do when I need a little amount of something I don’t drink

    8. I went to bevmo and bought one of those tiny bottles like they serve in an airplane. It cost less than 3$ and one bottle was exactly 1/4 c. Hope that helps.

  82. We made this yesterday. Everyone liked it but wr want to love it. The chicken juices seemed to really water down the sauce and it was REALLY sweet. Looking for any suggestions to tweak the recipe to suit our tastes better.

  83. I just made this and it was delicious. The chicken was so tender I almost didn’t need to cut it up, it just fell apart. Oh, and it was super easy.

  84. Everything looks gorgeous! But what if I have no crock pot but there’s a multi cooker with slow cooking program (mine is Redmond)? Cam I use it for cooking bourbon chicken?

    1. I haven’t tried it so I can’t say for sure. As long as your chicken is cooked for the right amount of time, I think this would work.

    1. I have only made this recipe as written. I’m sure it would work with chicken breasts however the cooking time may need to be adjusted to avoid overcooking the chicken.

    1. I know this is an old comment. But, I thought I should point out that bourbon chicken is almost always very sweet. In most takeout places, bourbon chicken is only second in sweetness to honey chicken (which, depending on the recipe, can even be less sweet). If you don’t like sweet chicken, this isn’t the recipe for you!

      If you like the overall taste about 90% and just want something to take off the edge, you can add a little bit (A LITTLE BIT) of sesame oil to give it a more rounded profile. I like mixing my rice with some rice vinegar, toasted sesame seeds, and soy sauce to make a savory complement to the sweetness.

    1. The purpose of slow cooking is not only for the convenience, but, it also tenderizes the meat while cooking and allows the meat to soak up the flavors.

  85. Looks awesome, but all I have are chicken breasts – how can I modify the recipe to account for that without over/undercooking? Many thanks!

    1. I haven’t made this recipe with chicken breasts, only with chicken thighs. Generally chicken breasts should be cooked about 3-4 hours on high or 6-7 hours on low. Slow cookers can vary so you’ll want to make sure the chicken doesn’t overcook and become dry.