So it turns out that I had Bourbon Chicken planned for the night of the Superbowl. Coincidence? Nah, a gift from the blogging gods. I think this is supposed to be a take off of a Chinese dish but were going to pretend it’s Bourbon Street Chicken for this post.
I slow cooked it because I’ve recently found myself with no time for cooking, baking, blogging etc. and the chicken turned out so tender. I just love chicken done in the crockpot. The sauce was a bit on the sweet side so I’ve changed the recipe to make it not-so-sweet but you still may have to play around with it. I found some parsley and crushed red pepper flakes sprinkled on top really helped counteract the sweet and make it extra delicious, of course.
📖 Recipe
Bourbon Chicken
Ingredients
- 2 pound boneless skinless chicken breasts
- 1 garlic clove minced
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ cup apple juice
- ¼ cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- ½ cup water
- ⅓ cup soy sauce
Instructions
-
Put chicken in bottom of large slow cooker. Cover with other ingredients. Let cook 6 – 8 hours on low; remove chicken and shred or cut into chunks. Return to slow cooker and stir to combine. Serve over rice with more crushed red pepper flakes on top.
Coleen Agvent says
Can this be made in a Dutch oven ? What temp and length of time would you suggest ?
Alicia Adams says
I did not enjoy this recipe at all! The chicken was really dry and it didn’t taste anything like Bourbon Chicken. It was more of a “pulled chicken” recipe and not a very good one. I would not recommend this recipe.
Lisa says
I make this in a skillet and it is amazing! Never thought to put it in a slow cooker. I work 12 hour shifts and use 2 crock pots to cook meals all the time so my kids have supper instead of waiting for me to get home at 10 pm. Can’t wait to have this waiting for me tonight.
heather says
Will the sauce darken and thicken up with time right now its a tan color.