Crockpot Bourbon-Style Chicken with Chicken Broth is a delightfully easy, flavor-packed dish that blends tender chicken thighs with a sweet and savory chicken broth-soy glaze—perfect for busy weeknights and slow-cooker lovers! In just a few simple steps, you’ll end up with melt-in-your-mouth chicken infused with rich, caramelized flavors that pair beautifully with rice. This crowd-pleasing favorite relies on minimal effort but delivers maximum satisfaction. Whether you’re feeding a family, meal-prepping, or hosting friends, this slow-cooker recipe is a flavorful winner. Cozy, comforting, and downright delicious—Crockpot Bourbon Chicken brings restaurant-style taste right to your table with minimal fuss.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup chicken broth
- 3/4 cup brown sugar
- 3/4 cup soy sauce
- 2 garlic cloves, minced
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Step-by-Step: How to Make Crockpot Bourbon-Style Chicken with Chicken Broth
- Season the chicken: Sprinkle both sides of the 2 pounds of chicken thighs with kosher salt and pepper, to taste. Place them evenly in the bottom of your slow cooker.
- Prepare the sauce: In a medium mixing bowl, combine 1/3 cup of chicken broth, 3/4 cup brown sugar, 3/4 cup soy sauce, and the minced garlic. Whisk until the mixture is smooth and well blended.
- Add to slow cooker: Pour the prepared sauce over the chicken in the crockpot, making sure each piece is fully covered.
- Cook: Cover with the lid, then cook:
- Low setting for 4 hours, or
- High setting for 3 hours
- Thicken the sauce: About 30 minutes before the end of the cooking time, whisk 2 tablespoons cornstarch with 3 tablespoons cold water in a small bowl to create a slurry. Stir it into the sauce in the slow cooker to thicken it.
- Serve and garnish: When the chicken is tender and the sauce has developed a glossy, thick texture, spoon it over rice or noodles. Garnish with sliced green onions if desired.
Helpful Tips
- Choosing the right chicken: Thighs stay juicier and more flavorful than breast meat—perfect for slow cooking.
- Preventing tough meat: Resist the urge to overcook. Check tenderness around the 3-hour mark on low if your cooker runs hot.
- Balancing sweetness and saltiness: Taste before serving—add a splash of water or unsalted broth if it’s too intense.
- Customizing texture: For a crisper finish, remove the chicken after cooking and quickly sear it in a hot skillet before serving.
Substitutions And Variations.
- Sweetener swap: Substitute light brown sugar with honey or maple syrup for a different flavor profile.
- Soy sauce alternatives: Try tamari or coconut aminos for gluten-free versions, or low-sodium soy sauce to reduce salt.
- Spicy kick: Whisk in a teaspoon of sriracha or red pepper flakes when adding the cornstarch slurry.
- Low-carb twist: Skip the sugar and use a sugar substitute; serve over cauliflower rice or zucchini noodles.
Storage Instructions
- Refrigeration: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer storage: To store for later use, transfer the cooled chicken and sauce to a freezer-safe container and freeze for up to 3 months.
- Reheating instructions: Reheat slowly in a saucepan over low heat, stirring regularly. If the sauce has thickened too much, add a splash of water or broth to loosen it.
Nutritional Information
(Per ½-cup serving)
- Calories: approximately 327 kcal
- Carbohydrates: 30g (mostly from sugar and soy sauce)
- Protein: 29g (thanks to hearty chicken thighs)
- Fat: 6g (saturated 2g, mono 2g, poly 1g, trans trace)
- Cholesterol: 144mg
- Sodium: 150mg
- Potassium: 412mg
- Fiber: <1g
- Sugars: 27g
- Vitamins and minerals: Vitamin A 36 IU, Vitamin C 0.3mg, Calcium 39mg, Iron 1mg
This makes for a delicious and protein-rich meal, though you might want to watch sodium intake—especially if using regular soy sauce.
Serving Suggestions
- Over steamed white or brown rice for classic comfort food.
- Noodles (ramen or udon) kept extra saucy for slurp-worthy bowls.
- With garlic green beans or roasted broccoli on the side to add color and nutrition.
- Garnish with chopped green onions or a sprinkle of sesame seeds for extra flair and texture.
Frequently Asked Questions About chicken broth
1. Can I use chicken breasts instead of thighs?
Yes—you can swap in boneless, skinless chicken breasts, but keep an eye on cooking time. Breasts cook faster and can dry out, so check for doneness around 2.5 hours on low or 2 hours on high.
3. How do I get the sauce thicker or sweeter?
To thicken further, reduce leftover sauce on the stovetop or whisk in a bit more cornstarch slurry. For extra sweetness, stir in a teaspoon of honey, brown sugar, or even a drizzle of maple syrup—taste as you go to avoid over-sweetening.
4. Can I double the recipe for a crowd?
Yes—you can double the ingredients, but check that your crockpot has enough room. Cook time remains similar, though you may need an extra 30 minutes on low.
5. Is this dish freezer-friendly?
Definitely! Let it cool, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently on the stove or in the microwave.
6. What sides go best with this dish?
Classic sides include steamed rice, noodles, roasted veggies, or a fresh green side dish like cucumber salad or slaw to balance the rich sauce.
Conclusion
Thank you so much for trying this Crockpot Bourbon-Style Chicken with Chicken Broth—I honestly love how effortless and delicious it turns out! . I hope it brings joy to your table as much as it does to mine, whether it’s a busy weeknight or a laid-back weekend dinner. Wishing you ease, warmth, and the delightful aromas of home cooking—happy slow-cooking, and thanks for being part of our food-loving community!
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Crockpot Bourbon-Style Chicken with Chicken Broth
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Description
This Crockpot Bourbon-Style Chicken with Chicken Broth is a sweet and savory slow cooker recipe made with tender chicken thighs in a sticky chicken broth. It’s the perfect hands-off dinner that delivers bold flavor with minimal effort.
Ingredients
2 lbs boneless, skinless chicken thighs
Kosher salt and black pepper, to taste
1/3 cup chicken broth or apple juice
3/4 cup brown sugar
3/4 cup soy sauce
2 garlic cloves, minced
2 tbsp cornstarch
3 tbsp cold water
Instructions
- Season the chicken: Sprinkle both sides of the 2 pounds of chicken thighs with kosher salt and pepper, to taste. Place them evenly in the bottom of your slow cooker.
- Prepare the sauce: In a medium mixing bowl, combine 1/3 cup of chicken broth (or your preferred alternative), 3/4 cup brown sugar, 3/4 cup soy sauce, and the minced garlic. Whisk until the mixture is smooth and well blended.
- Add to slow cooker: Pour the prepared sauce over the chicken in the crockpot, making sure each piece is fully covered.
- Cook: Cover with the lid, then cook:
- Low setting for 4 hours, or
- High setting for 3 hours
- Thicken the sauce: About 30 minutes before the end of the cooking time, whisk 2 tablespoons cornstarch with 3 tablespoons cold water in a small bowl to create a slurry. Stir it into the sauce in the slow cooker to thicken it.
- Serve and garnish: When the chicken is tender and the sauce has developed a glossy, thick texture, spoon it over rice or noodles. Garnish with sliced green onions if desired.
Notes
You can use apple juice
Make it spicier by adding red pepper flakes or sriracha.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Asian-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 327 kcal
- Carbohydrates: 30g
- Protein: 29g