Crockpot Bourbon Chicken Asian (Printable Version)
# What You'll Need:
→ Main
01 -
680 g boneless, skinless chicken breasts or thighs
→ Sauce
02 -
120 ml apple juice
03 -
60 ml soy sauce
04 -
55 g light brown sugar
05 -
60 ml tomato ketchup
06 -
45 ml bourbon
07 -
45 ml apple cider vinegar
08 -
30 ml honey
09 -
5 cloves garlic, minced
10 -
10 g fresh ginger, finely minced
11 -
0.5 to 1 tsp red chili flakes, to taste
→ Thickener and Garnish
12 -
8 g cornstarch
13 -
15 ml water
14 -
Sliced green onion, for garnish
# Step-by-Step Directions:
01 -
Trim excess fat from chicken. Cut into bite-sized chunks if using large pieces.
02 -
In a mixing bowl, whisk together apple juice, soy sauce, light brown sugar, ketchup, bourbon, apple cider vinegar, honey, minced garlic, minced ginger, and red chili flakes until sugar dissolves.
03 -
Place chicken pieces into the slow cooker. Pour sauce mixture evenly over chicken, ensuring all pieces are coated.
04 -
Cover and cook on low for 6 hours, or on high for 3 hours, until chicken is tender and fully cooked.
05 -
Mix cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker, mixing well. Cook uncovered on high for an additional 15-20 minutes, or until the sauce thickens.
06 -
Garnish with sliced green onion before serving. Serve hot, ideally accompanied by steamed rice.
# Helpful Notes:
01 -
For a spicier dish, increase the amount of red chili flakes according to preference.
02 -
Bourbon enhances depth of flavor; substitute with equal apple juice for a non-alcoholic version.