Slow Cooker Bourbon Chicken Recipe2021-06-19
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(4.8 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat3.9 g
Trans Fat1 g
Unsaturated Fat1.5 g
Slow cooker bourbon chicken recipe. Boneless chicken breasts or thighs with bourbon, teriyaki sauce, honey, and spices cooked in a slow cooker. Serve it over the cooked rice. Use homemade teriyaki sauce to make this recipe. Also, the 6-quart (6 L) slow cooker excellent fit.
For Homemade Teriyaki Sauce:
Ingredients: 1 cup (250 ml) water, 1/4 cup (60 ml) low-sodium soy sauce, 5 teaspoons (25 ml) brown sugar, 1 tablespoon (15 ml) clear honey, 1/2 teaspoon (3 ml) freshly ground ginger, 1/4 teaspoon)1 ml) garlic powder, 2 tablespoons (10 ml) cornstarch, 1/4 cup (60 ml) cold water
Instructions: In a small saucepan, combine 1 cup (250 ml) of water, soy sauce, brown sugar, honey, ginger, and garlic powder. Stir well. Cook over medium heat until heated through, for about 1 minute.
In a small mixing bowl or cup, combine cornstarch and 1/4 cup (60 ml) of cold water. Stir until the cornstarch is completely dissolved. Pour the cornstarch mixture into the saucepan. Cook, stirring continuously, until the sauce is thickened, for a further 5-7 minutes.
Slow Cooker Bourbon Chicken Recipe
- 1 pound (480 g) boneless and skineless chicken breasts or thighs, cubed
- 1/2 cup (125 ml) teriyaki sauce
- 1/2 cup (125 ml) bourbon
- 2 tablespoons honey
- 1 teaspoon mustard
- 1/2 cup (125 ml) brown sugar
- 1 teaspoon garlic powder
- 2 tablespoons dried minced onions
- 1/8 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- cooked rice
Lightly grease the slow cooker with nonstick cooking spray. Place cubed chicken in the greased pot.
In a medium mixing bowl, combine the remaining ingredients, except cooked rice, cornstarch, and water. Mix well and pour over the chicken.
Close the slow cooker and cook on a low-heat setting for2-4 hours or until the chicken is tender.
Turn off the cooker and open the lid. Remove cooked chicken from the pot, reserving the cooking liquid Transfer to a serving plate. Keep warm.
In a small mixing bowl, combine cornstarch and water. Stir until cornstarch is dissolved completely.
Pour the reserved liquid and cornstarch mixture into the large nonstick skillet. Bring to a boil over medium heat, then reduce heat to low and simmer until your sauce reaches the desired thickness.
Serve cooked chicken over cooked rice drizzled with bourbon sauce.