Slow Cooker Bourbon Chicken

1-1/2 pounds boneless skinless chicken thighs

½ teaspoon fresh grated ginger
3 large cloves garlic, minced
½ teaspoon red chili flakes
⅓ cup pineapple juice
1½ tablespoons honey
¼ cup dark brown sugar
¼ cup ketchup
3 tablespoons cider vinegar
¼ cup water
¼ cup Bourbon
2 tablespoons soy sauce
2 tablespoons low sodium soy sauce

3 tablespoons cornstarch
3 tablespoons water
4 scallions, sliced into 1" diagonals, for garnish

Remove all fat from chicken thighs and place into the bottom of a medium-sized slow cooker. Mix the next 12 ingredients together and pour sauce over chicken. Cover and cook on the "Low" setting for 4-5 hours.

With a slotted spoon, remove chicken and to a cutting board and shred or dice into bite-sized pieces; set aside.

Combine cornstarch and water and whisk into sauce until it begins to thicken. Return chicken to the pot and cook until heated through.

Serve over rice and garnish with scallions.

Serves 3-4.

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