Crockpot Bourbon Chicken

  • 3 lbs. boneless, skinless chicken thighs
  • 1/4 tsp. ginger
  • 4 tsp. garlic, minced
  • 1/2 tsp. red pepper flakes
  • 1/3 cup apple juice
  • 2 tbsp. honey
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 3 tbsp. apple cider vinegar
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 3 tbsp. corn starch
  • Rice, cooked, for serving

Place the chicken in a slow cooker.

In a small bowl, mix the ginger, garlic, red pepper flakes, apple juice, honey, brown sugar, ketchup, vinegar, water and soy sauce. Pour sauce over chicken.

Cover and cook on LOW 6-7 hours or on HIGH 3 hours.

When done, remove chicken from the crockpot. If desired, you can cut them into bite-size pieces or you can keep them whole.

Meanwhile, put the cornstarch in a small bowl. Remove about 1/4 cup of liquid from the slow cooker and add it to the cornstarch. Stir very well. Pour the cornstarch slurry into the remaining liquid in the crockpot and stir to combine. Add the chicken back into the crockpot and stir to combine. 

Serve over rice.

by The Savvy Kitchen