Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce (low-sodium)
- 1/3 cup bourbon (or substitute with chicken broth)
- 1/4 cup brown sugar, packed
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp cornstarch + 2 tbsp cold water (for thickening)
- Sesame seeds and sliced green onions for garnish
- Cooked jasmine rice, for serving
Instructions
- Place chicken thighs in the slow cooker.
- In a bowl, whisk soy sauce, bourbon, brown sugar, honey, garlic, ginger, and red pepper flakes. Pour over chicken.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender and shreds easily.
- Remove chicken and shred with two forks. Return to slow cooker and stir in cornstarch slurry.
- Cook uncovered on HIGH for 10–15 minutes, stirring often, until sauce thickens into a glossy glaze.
- Broil chicken on a baking sheet for 2–3 minutes for optional crisp edges (or serve as-is).
- Serve over rice, topped with sesame seeds and green onions.
Notes
- For strongest bourbon flavor, add 1 tsp bourbon *after* cooking and stir in before serving.
- Use chicken breasts if preferred, but reduce cook time to 3 hours LOW to avoid drying out.
- Double the sauce ingredients for extra glaze—perfect for dipping or drizzling.
- Prep Time: 10 minutes
- Cook Time: 4 hours 5 minutes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup chicken with 2 tbsp sauce
- Calories: 312 Kcal
- Sugar: 14g
- Sodium: 896mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 98mg
