Crock Pot Bourbon Chicken with Sweet Tangy Brown Sugar Sauce

Prepare a serving of Crock Pot Bourbon Chicken for six people by placing chicken and sauce in the slow cooker and saving chopped green onions for serving. You can refrigerate and serve the slow cooker dish over rice and other side dishes. The chicken will be cooked and juicy, and the sauce will be thick and seasoned with brown sugar and soy sauce.

Boneless, skinless chicken thighs are coated with a mixture containing whisked light brown sugar, soy sauce, bourbon whisky, apple cider vinegar, ground ginger, honey, red pepper flakes, and garlic. The light brown sugar and honey in the combined ingredients add sweetness to the dish, and the apple cider vinegar, ground ginger, and red pepper flakes add other flavors. Cornstarch slurry is added to the combined mixture only after the chicken cooks to thicken the dish.

The chicken is cooked in the slow cooker and shreds easily. Add the dissolved cornstarch and return the chicken and sauce mixture to the slow cooker to reboil. Turn off the slow cooker. The main error to avoid when preparing this recipe is to add cornstarch directly to the chicken mixture. Dissolving the cornstarch in water before adding it helps avoid thick clumps in the sauce.

Serve the cooked chicken with white rice. Garnish the chicken with chopped green onions. Other garnishes suggested in the article are toasted sesame seeds, which are optional. Portion the chicken and sauce into smaller servings for future reheating. This makes it possible to cook the rice separately when you serve it.