Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 6 Servings
This Crock Pot Bourbon Chicken is what you just might need today! Serve it over rice or mashed potatoes, and you have yourself a meal to remember! You can always add more ingredients to this if you wish. I am sure that you can do a lot to take this recipe to the next level! Have a spectacular day, friends, and I hope you are all well today! Don’t forget to share this recipe with your loved ones as well. I am sure that they are going to love it as much as we do. Enjoy!
Ingredients:
¼ c sliced green onions (or more to taste)
3 tbsp cornstarch
3 pounds boneless skinless chicken thighs
Sauce
¼ c water
⅓ c apple juice
½ tsp crushed red chilli flakes
4 cloves garlic, minced
1 ½ tbsp honey
¼ c brown sugar
¼ c Bourbon
¼ c ketchup
¼ c soy sauce
3 tbsp cider vinegar
salt & pepper to taste
½ tsp fresh grated ginger
Directions:
In a mixing bowl, add all the ingredients for the sauce. Stir until well blended.
Arrange the chicken thighs into the bottom of the slow cooker.
Pour the sauce on top of the chicken.
Cover the slow cooker and cook for 3 hours on a high setting or 6 hours on a low setting.
Remove the chicken from the slow cooker, then roughly chop them into small cuts.
Pour the slurry into the slow cooker and whisk until well mixed. Let it simmer for a few minutes until the texture of the sauce becomes thick.
Put the chicken back into the Instant Pot as well as the green onions. Stir until well combined.
Serve hot over rice. Enjoy!
Nutrition Facts:
Serving: 6g, Calories: 388 | Carbohydrates: 22g | Protein: 45g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 215mg, Sodium: 840mg, Potassium: 653mg, Sugar: 17g, Vitamin A: 195IU, Vitamin C: 1.8mg, Calcium: 37mg, Iron: 2.3mg
Ingredients
- ¼ c sliced green onions (or more to taste)
- 3 tbsp cornstarch
- 3 pounds boneless skinless chicken thighs
- Sauce
- ¼ c water
- ⅓ c apple juice
- ½ tsp crushed red chilli flakes
- 4 cloves garlic, minced
- 1 ½ tbsp honey
- ¼ c brown sugar
- ¼ c Bourbon
- ¼ c ketchup
- ¼ c soy sauce
- 3 tbsp cider vinegar
- salt & pepper to taste
- ½ tsp fresh grated ginger
Instructions
In a mixing bowl, add all the ingredients for the sauce. Stir until well blended.
Arrange the chicken thighs into the bottom of the slow cooker.
Pour the sauce on top of the chicken.
Cover the slow cooker and cook for 3 hours on a high setting or 6 hours on a low setting.
Remove the chicken from the slow cooker, then roughly chop them into small cuts.
Pour the slurry into the slow cooker and whisk until well mixed. Let it simmer for a few minutes until the texture of the sauce becomes thick.
Put the chicken back into the Instant Pot as well as the green onions. Stir until well combined.
Serve hot over rice. Enjoy!
Notes
Nutrition Facts: Serving: 6g, Calories: 388 | Carbohydrates: 22g | Protein: 45g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 215mg, Sodium: 840mg, Potassium: 653mg, Sugar: 17g, Vitamin A: 195IU, Vitamin C: 1.8mg, Calcium: 37mg, Iron: 2.3mg
