Sticky Slow Cooker Bourbon Chicken
A delicious mall-style bourbon chicken made effortlessly in your slow cooker.
Equipment
- 1 slow cooker
- 1 Mixing bowl
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup apple juice
- 1/3 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 3 garlic cloves minced
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes
Thickening Mixture
- 1/4 cup cornstarch
- 1/4 cup water
Instructions
Preparation
- Trim any excess fat from the chicken breasts and cut them into bite-sized pieces for even cooking.
- In a mixing bowl, combine apple juice, soy sauce, ketchup, brown sugar, minced garlic, ground ginger, and red pepper flakes.
- Place chicken pieces in the slow cooker and pour the sauce mixture over the chicken, ensuring all pieces are well coated.
- Set the slow cooker to low and cook for 4-5 hours, or until the chicken is tender and fully cooked.
- Mix cornstarch with water to create a slurry. Add this to the slow cooker, stir well, and turn the heat to high. Cook for an additional 20-30 minutes until the sauce thickens.
Serving
- Serve the sticky bourbon chicken over a bed of steamed rice or noodles, garnished with chopped green onions if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Notes
Pro Tips: For extra flavor, marinate the chicken in the sauce for a few hours before cooking.
Ingredient Substitutions: Use tamari for a gluten-free version and reduce red pepper flakes for less spice.
How to Serve: Serve over rice or noodles with a side of vegetables.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare sauce and chicken a day ahead to save time on cooking day.
Ingredient Substitutions: Use tamari for a gluten-free version and reduce red pepper flakes for less spice.
How to Serve: Serve over rice or noodles with a side of vegetables.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare sauce and chicken a day ahead to save time on cooking day.