Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup bourbon
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon ketchup
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper to taste
- Optional: Sliced green onions and sesame seeds for garnish
If you’re out of bourbon or prefer not to use it, feel free to substitute with apple juice for a non-alcoholic version that still packs plenty of flavor.
Instructions
- Begin by seasoning the chicken thighs with a sprinkle of salt and pepper.
- In your crockpot, combine the bourbon, soy sauce, brown sugar, apple cider vinegar, ketchup, garlic, ginger, and red pepper flakes. Stir until the sugar dissolves fully.
- Add the seasoned chicken thighs to the crockpot, ensuring they are well-coated with the sauce.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Once cooked, remove the chicken and set aside. Mix the cornstarch with the water to form a slurry and stir it into the sauce in the crockpot. Turn the heat to high and let it thicken, about 10-15 minutes.
- Return the chicken to the crockpot, coating it with the thickened sauce, and let it warm for a few more minutes.
- Serve hot, garnished with sliced green onions and sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International