Crockpot Bourbonless Chicken
I have been wanting to share this recipe with you ever since I started this blog! It has taken me 3 months but here it is! This is one of my favorite crockpot recipes right now and perhaps of all time. You may be thinking the name is a little weird….Crockpot Bourbonless Chicken. Let me explain. The original recipe is called Crockpot Bourbon Chicken but I never actually put bourbon in it. Basically because I was too lazy to go to the store and pick it up. This chicken still tastes so amazing that I just kept leaving it out. So bye bye bourbon, we just don’t need ya! Crockpot Bourbonless Chicken is me trying to be creative in giving it a new name (it’s kinda lame I know).
When I was on bed rest while pregnant with my twins, a sweet girl from my church, that I didn’t know that well, (okay I didn’t know her at all) brought my husband and I many dinners. She was also pregnant at the time and was a total rock star making us so many amazing meals. Sarah and I quickly became friends and we both share a passion for food and cooking. We love to cook together and make freezer meals to keep our busy families fed. She introduced me to this recipe and I am so glad she did. Thanks Sarah!
I LOVE my crockpot. We are close….bonded….best of friends….okay a little extreme but seriously it does all the work for me. I barely have to lift a finger. Okay, I lift my finger a little bit prepping ingredients but that’s it. This recipe is perfect to throw in the morning of and cook on low all day or you can throw it in on high for 3 hours if you forgot to plan dinner like I did the night I last made this 🙂
You start with boneless skinless chicken thighs. After trimming the extra fat off they go right into the crockpot. Next, you make the sauce. This calls for a lot of flavorful ingredients: ginger, garlic, chili flakes, apple juice, honey, brown sugar, ketchup, cider vinegar, and soy sauce. You whisk them all together and pour over the chicken. Now cover and cook. When your timer goes off you remove the chicken and dice it up. To the sauce you add a corn starch and water mixture that will make the sauce nice and thick. The chicken goes back in and you are ready to serve. This chicken is so savory and delicious. I always serve it over white rice and every bite just comforts my soul.
- 3lbs boneless skinless chicken thighs
- 3tbls corn starch
- 3tbls water
- 1/2 tsp. fresh grated ginger
- 4 cloves garlic, minced
- 1/2 tsp. chili flakes
- 3 tbls. corn starch
- 1 clove garlic
- 1/3 cup apple juice
- 2 tbls. honey
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 3 tbls. cider vinegar
- 1/4 cup water
- 1/4 cup soy sauce
- Trim the extra fat off the chicken thighs and place them in the slow cooker.
- Mix all of the sauce ingredients together in a small bowl and pour over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3 hours.
- Remove the chicken and leave the crockpot on high. Chop the chicken into bite sized pieces and set aside.
- In a small bowl, mix together 3tbls corn starch and 3tbls of water. Add to the sauce in the crockpot and whisk until the sauce thickens.
- Add the chicken back in and stir. Serve over rice.
Adapted from Spend with Pennies