If You Love Chicken and Lazy Weekends, This crockpot Bourbon Chicken Is For You

Once upon a rainy Saturday (procrastinating real chores, obviously), I found myself craving something sticky-sweet and savory, but my energy was somewhere between couch potato and, well, just potato. Enter my trusted slow cooker and a chicken dish my cousin swears she invented (she didn’t). If you need a one-pot, minimal effort chicken dinner that somehow feels like you know what you’re doing, this is it: Crockpot Bourbon Chicken. There’s no actual bourbon in this version—which still makes me giggle every time I make it—but you won’t miss it. My family gobbles this down faster than my homemade brownies, and that’s really saying something.

Why You’ll Love This (According to Me… and My Hungry Crew)

I make this when I’ve got chicken that needs using, but zero energy for fancy cooking or, let’s be honest, dirtying half the kitchen.
My family goes crazy for it, mostly because the sauce is rich, tangy, and just a little bit sweet. (Even my pickiest eater, who calls anything brown “mystery food,” is completely hooked.)
It’s a set-it-and-forget-it slow cooker situation—so, yes, you can absolutely sneak in a quick nap or three episodes of your favorite show while it simmers away.
The leftovers are, in my opinion, even tastier after a night in the fridge, though that’s just wishful thinking around here. They vanish before breakfast half the time.

What You’ll Need (Plus the Occasional Optional Swap)

2 pounds boneless skinless chicken breasts or thighs (I honestly switch between both—just depends what’s on sale. Thighs are juicier, but breasts work fine.)
2 tablespoons cornstarch (Ran out once and managed with flour, but it isn’t as smooth, so cornstarch really is best.)
2 tablespoons water (Just plain ol’ tap, nothing fancy!)
1/3 cup soy sauce (I sometimes use low-sodium if I’ve gone wild with snacks that day.)
1/3 cup brown sugar (Dark brown if I have it…but, you guessed it, light works too.)
2 tablespoons ketchup (No one can ever taste the ketchup, don’t overthink it!)
1 tablespoon apple cider vinegar (White vinegar in a pinch—my grandma wouldn’t approve, but it’s not the end of the world.)
3 garlic cloves, minced (Sometimes I use the jarred stuff; shhhh.)
1/2 teaspoon minced ginger (Ginger paste or even powder in an emergency. Not traditional, but keeps dinner drama-free.)
1/4 teaspoon red pepper flakes (Or more if you’re a heat-seeker; honestly, my youngest would riot if I added more!)

How to Make Crockpot Bourbon Chicken (With My Usual Kitchen Rambling)

Stir up the magic thickener: In a small bowl (or, if you hate extra dishes like me, a mug), mix together the cornstarch and water until you’ve got a smooth, slightly cloudy looking slurry. Don’t worry if it clings to the spoon—it all works out once it hits the sauce.
Build the flavor base: Grab a medium mixing bowl and whisk up the soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, your fresh ginger (or, ahem, not-so-fresh from a tube), the cornstarch slurry you just made, and a sprinkle of red pepper flakes. It might look a bit odd at this point; I always find myself wondering how this weird combo turns delicious—but it just does.
Layer the chicken: Place your chicken (breasts, thighs, or both!) in the bottom of your slow cooker. Pour the saucy concoction right over the top, making sure the pieces are fairly evenly coated. Sometimes I give them a little twirl in the sauce just to make sure everyone’s getting a fair share.
Let it do its thing: Pop the lid on your slow cooker and set it to cook. You can either do high for about 2 and a half to 3 hours, or low for 3 to 4 hours. Don’t peek too often—every time I do, it seems to add ten more minutes. The house will start to smell like you’ve got takeout on the way, but stronger.
Finish and shred: When the chicken is ultra tender and basically falling apart with a fork, pluck it out and shred it up with two forks (or your fingers if you’re impatient and not worried about heat!). Slide it all back into the slow cooker and stir it around so it soaks up every last drop of that glossy bourbon sauce.

Notes from Someone Who’s Actually Messed This Up Once or Twice

If your sauce seems thin at the end—totally normal for slow cookers. Crank it on high with the lid off for 15-20 min and it’ll thicken up beautifully. I learned this after serving “chicken soup” by accident.
Fresh ginger is awesome, but I can’t always be bothered to peel and mince it. Powdered is fine.
Don’t worry if you see weird bubbling around the edges. It’s just the sauce doing its thing—not some kitchen disaster about to happen!

Variations I’ve Experimented With (Good and… Less Than Great)

Once, on a whim, I tried adding a splash of real bourbon. It was… okay, but honestly, it didn’t blow anyone away. I prefer this version—it lets the savory-sweet thing shine.
If you like it spicier, go wild with the red pepper flakes. Or sneak in a little sriracha. I usually need to keep it mellow for family harmony.
I tossed in some pineapple chunks once for a Hawaiian vibe. Actually, not bad. My youngest called it “Chicken Fruit Salad,” so take that as you will.

Don’t Have a Slow Cooker? Not the End of the World

You can actually do this on the stove: simmer chicken and sauce in a big pot (lid on, medium heat) for about 45 minutes, then proceed with the shredding. Texture is a little different, but not a dealbreaker.

Storing Leftovers (If You’re So Lucky)

Keep it in an airtight container in the fridge for up to three days—though honestly, in my house it never lasts more than a day! Reheat gently in the microwave or on stovetop. Freezes okay, but the sauce thickens a lot, so I add a splash of water when reheating form frozen.

How I Love to Serve Crockpot Bourbon Chicken

We usually pile it over fluffy jasmine rice or even leftover noodles. My cousin claims it’s amazing in a big soft sandwich roll too (though I prefer mine on rice—old habits). A quick side of steamed broccoli or peas balances out the rich sauce.

Lessons Learned (AKA Pro Tips from a Real-Life Mess Maker)

I once tried rushing the sauce-thickening at the end—big regret, as it ends up gloopy instead of glossy. Patience, grasshopper!
Don’t skip the cornstarch or your sauce goes watery. I made that mistake, and spent the rest of the night explaining “Why’s it so runny?”

REAL FAQ (Because Someone Will Ask…)

Is there bourbon in this? Surprisingly, nope! The name’s just a holdover from Bourbon Street, not the booze. You could add some, but it’s really not needed for flavor.
Can I double this recipe? You can—just use a big enough slow cooker. Might need a bit more time, but nothing drastic.
Can I make this with frozen chicken? To be honest, I’ve done it in a pinch, but it can be uneven—sometimes overcooked, sometimes under. Best to thaw first if you can remember.
What goes best with it? Rice, for sure, but I have heard from a New England friend that mashed potatoes aren’t too shabby either. (Weird…but it works!)

So there you have it—my perfectly imperfect, always-devoured Crockpot Bourbon Chicken. Let me know how you put your spin on it, or how you accidentally managed to go off-script (I do it every single time). Enjoy!