Crock Pot Bourbon Chicken – Sweet and Sticky Slow Cooker Chicken

Crock Pot Bourbon Chicken is a flavorful slow cooker dinner featuring tender pieces of chicken coated in a sweet, savory, and slightly tangy sauce. Made with teriyaki sauce, brown sugar, honey, garlic, and ginger, this easy recipe creates a glossy glaze that tastes wonderful served over warm rice.

Despite its name, you can make this recipe with chicken broth instead of bourbon, making it easy to adapt to your preferences. The slow cooker helps the chicken absorb the sauce while keeping preparation simple and convenient.

Whether you’re planning a busy weeknight dinner or looking for an easy takeout-inspired meal at home, this Crock Pot Bourbon Chicken is a delicious addition to your dinner rotation.

Quick Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 3–4 hours on LOW or 1½–2½ hours on HIGH
• Total Time: Approximately 3 hours 10 minutes to 4 hours 10 minutes on LOW
• Servings: 4
• Difficulty: Easy
• Cuisine: American-Chinese-inspired
• Course: Main Course
• Cooking Method: Slow Cooker

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken, cut into bite-size pieces
• ½ cup teriyaki sauce
• ½ cup chicken broth or bourbon
• 2 tablespoons honey
• 1 teaspoon mustard
• ½ cup brown sugar
• 1 teaspoon garlic powder
• 2 tablespoons dried minced onions
• ⅛ teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 tablespoon water

For Serving

• Prepared rice

Step-by-Step Instructions

Step 1: Prepare the Chicken

Cut the boneless, skinless chicken into evenly sized bite-size pieces. Place the chicken in the slow cooker in a single, even layer as much as possible.

Chicken breasts work well for a leaner result, while boneless chicken thighs tend to stay especially juicy during slow cooking.

Step 2: Mix the Sauce

In a medium bowl, whisk together the teriyaki sauce, chicken broth or bourbon, honey, mustard, brown sugar, garlic powder, dried minced onions, and ground ginger.

Continue mixing until the brown sugar is mostly dissolved and the seasonings are evenly distributed.

Step 3: Combine in the Slow Cooker

Pour the sauce over the chicken and stir gently to coat every piece.

Cover the slow cooker with its lid. The sauce will thin as the chicken releases moisture, then become thicker once you add the cornstarch slurry near the end.

Step 4: Slow Cook the Chicken

Cook on LOW for approximately 3–4 hours or on HIGH for 1½–2½ hours, until the chicken is cooked through and tender.

Cooking time depends on the size of the chicken pieces and your slow cooker. Check the thickest pieces with a food thermometer; chicken should reach an internal temperature of 165°F (74°C).

Avoid cooking the chicken longer than necessary, as bite-size pieces can become dry if overcooked.

Step 5: Thicken the Sauce

In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth.

Stir the slurry into the hot sauce in the slow cooker. Cover and cook on HIGH for another 10–20 minutes, stirring once if possible, until the sauce thickens and coats the chicken.

If the sauce is still thinner than you prefer, mix a little additional cornstarch with cold water and add it gradually. Avoid adding dry cornstarch directly to the slow cooker, as it can form lumps.

Step 6: Serve Over Rice

Spoon the bourbon chicken and its glossy sauce over freshly prepared rice.

For extra color and freshness, garnish with sliced green onions or sesame seeds if desired. Serve immediately while the chicken is hot and the sauce is sticky.

Recipe Tips for Success

• Cut the chicken evenly: Similar-sized pieces cook more consistently.
• Choose your liquid: Chicken broth gives a savory, family-friendly version, while bourbon adds a distinct depth of flavor. Alcohol may not evaporate completely during slow cooking.
• Balance the sweetness: Teriyaki sauce and brown sugar both contribute sweetness, so taste the finished sauce before adding anything extra.
• Use the cornstarch slurry at the end: This helps create a smooth glaze without over-thickening the sauce early.
• Check the chicken temperature: Cook until the thickest pieces reach 165°F (74°C).
• Avoid excessive cooking: Chicken pieces can dry out if left cooking long after they are done.
• Serve immediately: The sauce thickens further as it cools, so serve the chicken as soon as the glaze reaches your preferred consistency.

Ingredient Substitutions

• Chicken breasts: Boneless, skinless chicken thighs are a flavorful alternative and are often more forgiving during slow cooking.
• Teriyaki sauce: A combination of soy sauce, a little honey, and a splash of water can work, although the flavor will differ. Adjust salt and sweetness to taste.
• Chicken broth: Use bourbon if preferred, or choose low-sodium broth to help control the saltiness.
• Honey: Maple syrup can provide a similar sweetness.
• Mustard: Dijon or yellow mustard both work well.
• Brown sugar: Dark brown sugar gives a deeper molasses flavor. Light brown sugar provides a milder sweetness.
• Cornstarch: Arrowroot starch can be used as an alternative thickener, following the package guidance.

Recipe Variations

Spicy Bourbon Chicken

Add red pepper flakes or a small amount of sriracha to the sauce for a sweet-and-spicy finish.

Garlic Ginger Bourbon Chicken

Add a little freshly minced garlic and freshly grated ginger for a stronger, more aromatic flavor.

Vegetable Bourbon Chicken

Add bell pepper strips or sliced carrots during the final part of cooking so they retain some texture. For crisp vegetables, steam or sauté them separately and serve alongside the chicken.

Pineapple Bourbon Chicken

Add a small amount of drained pineapple near the end of cooking for a fruity, sweet-savory variation. Keep in mind that pineapple adds extra sweetness and moisture.

Low-Sodium Bourbon Chicken

Use low-sodium chicken broth and a reduced-sodium teriyaki sauce. Taste the sauce before adding any additional salt.

Storage and Reheating

Refrigeration: Store leftover chicken and sauce in an airtight container in the refrigerator within 2 hours of cooking. Use within 3–4 days.

Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until the chicken reaches 165°F (74°C). Add a splash of water or broth if the sauce has become too thick. Individual portions can also be reheated in the microwave, stirring halfway through.

Freezing: Freeze the cooled chicken and sauce in an airtight, freezer-safe container for up to 2–3 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly.

Rice storage: Store rice separately from the chicken when possible. Refrigerate promptly and reheat until steaming hot. Avoid leaving cooked rice at room temperature for extended periods.

Serving Suggestions

Serve Crock Pot Bourbon Chicken with:

• Steamed white rice or brown rice.
• Fried rice for a takeout-inspired meal.
• Steamed broccoli or green beans.
• Stir-fried bell peppers and carrots.
• Cucumber salad for a refreshing contrast.
• Sliced green onions and sesame seeds for garnish.

For an easy balanced dinner, serve the chicken over rice with a generous portion of steamed vegetables.

Nutrition Information

Estimated per serving, based on 4 servings of chicken and sauce, excluding rice. Actual values vary by chicken cut and teriyaki sauce brand.

• Calories: 300–400
• Protein: 25–32 g
• Carbohydrates: 30–45 g
• Fat: 5–12 g
• Saturated Fat: 1–3 g
• Fiber: 0–1 g
• Sugar: 25–38 g
• Sodium: 700–1,200 mg

Rice will add additional calories and carbohydrates, depending on the portion served.

Frequently Asked Questions

Does Crock Pot Bourbon Chicken contain alcohol?

It depends on the liquid you choose. This recipe can be made with chicken broth instead of bourbon. If you use bourbon, do not assume all the alcohol will evaporate during slow cooking.

Can I use frozen chicken?

For food safety, thaw chicken completely in the refrigerator before placing it in the slow cooker. Starting with frozen chicken can keep the food in an unsafe temperature range for too long.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work well and tend to remain juicy. Cut them into evenly sized pieces and cook until they reach 165°F (74°C).

Why is my bourbon chicken sauce too thin?

Chicken releases moisture as it cooks. Mix the cornstarch with cold water and stir it into the hot sauce near the end of cooking. Allow another 10–20 minutes on HIGH for the sauce to thicken.

Can I make this recipe ahead of time?

Yes. You can mix the sauce ingredients in advance and refrigerate them separately from the raw chicken. For best food safety, keep the chicken refrigerated and combine the ingredients shortly before cooking.

What is the best rice to serve with bourbon chicken?

White rice is a classic choice because it absorbs the sweet-savory sauce well. Brown rice, jasmine rice, and basmati rice are also suitable.

Can I make the sauce less sweet?

Yes. Reduce the brown sugar or honey to taste. Since teriyaki sauce varies by brand, choosing a less-sweet variety can also help balance the final dish.

How do I know when the chicken is done?

Use a food thermometer to check the thickest pieces. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).

Final Thoughts

Crock Pot Bourbon Chicken is an easy, takeout-inspired dinner with tender chicken and a sweet, savory glaze. The combination of teriyaki sauce, honey, brown sugar, garlic, and ginger creates a flavorful sauce that pairs beautifully with rice.

For the best results, cut the chicken evenly, check the temperature toward the end of cooking, and thicken the sauce just before serving. Choose chicken broth or bourbon according to your preference, then finish the meal with steamed vegetables for a simple, satisfying dinner.

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