Bourbon Chicken

My husband and I recently stopped by the local ABC store to purchase a bottle of bourbon and a bottle of vodka, and neither of them was for the purpose of drinking. Both were purchased for my cooking needs.

I make my own homemade vanilla extract and needed vodka to make more. If you have never used homemade vanilla extract in your baking, you are missing out. The flavor intensity is so much more pronounced than it is in the store-bought kinds. All you need to make your own vanilla extract is some high quality vanilla beans (it is definitely worth the splurge on the quality of the beans), cheap vodka (when I say cheap, I mean $3 bottle cheap), a glass container that seals tightly, and time.

But the main reason why we stopped by the store was so I could make this ah-mazingly delicious chicken. It is so good, and it makes leftovers for days, which is perfectly fine with me! And the best part: it is made in the crock pot which means it is a leave it and forget it recipe.

You only need a small amount of bourbon for this recipe, so if you are not a bourbon drinker, I would encourage you to get the smallest bottle possible.

Bourbon Chicken

  • 3 lbs chicken (thighs, breasts, your choice)
  • 3 T cornstarch
  • 3 T water
  • 1/4 cup chopped green onions (or regular onions)
  • 1/4 cup finely chopped mushrooms (optional)


  • 1/2 tsp ground ginger
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes
  • 1/3 cup apple juice, no sugar added
  • 1 1/2 T honey
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup, low sugar
  • 3 T cider vinegar
  • 1/4 cup water
  • 1/4 cup bourbon
  • 1/4 cup soy sauce, low sodium
  • Salt and pepper to taste

Place the chicken in the bottom of your crock pot. In a large bowl, whisk together the sauce ingredients and pour over the chicken.

Cook for 6 hours on low or 3 hours on high.

After the chicken has cooked, remove it from the crock pot and chop or shred it (I shredded my chicken since I used chicken breasts).

In a small bowl, stir together the cornstarch and water. Add to the sauce in the crock pot and stir well. Add onions and mushrooms. Turn the crockpot on high and cover. Cook for another 10-20 minutes, stirring occasionally until the sauce thickens.

Add chicken back into the sauce and stir well to combine. Cook for 5-10 minutes to allow flavors to infuse together.

Serve over mashed potatoes/cauliflower or rice. If you shred the chicken, you can also serve it on a bun!

This recipe is so good that you will want to make it every weekend. It makes 8 huge servings and one serving has the following macros:

  • 2 grams fat
  • 15 grams carbohydrates
  • 42 grams protein

Recipe inspiration from Spend with Pennies.



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