Crock pot Bourbon Chicken

Click here for a printable recipe.

This easy, versatile and full of flavor with the perfect amount of heat. Use in pulled chicken sandwiches, enchiladas, tacos and more! It’s one of my favorite recipes and I hope you love it too!

 Heat Level: Low to Medium


3-4 lbs of chicken (use boneless, skinless thighs for the easiest option or skin-on legs and thighs with bones for more flavor but also more work)
Bacon grease or 2 Tbl. olive oil (if using skin-on chicken)
3 Tbl. cornstarch
salt & pepper to taste
4 cloves garlic, minced
¼ cup SH’ That’s Hot! Angry Ginger Hot Sauce
1 cup apple juice
½ cup Bourbon
¼ cup molasses
½ cup water
½ cup fresh or canned tomato sauce
¼ cup tablespoons cider vinegar
¼ cup soy sauce



Mix all ingredients starting with the garlic in a bowl to make the sauce (exclude chicken, cornstarch, salt & pepper). If you are using skin-on chicken, heat bacon grease or vegetable oil in a cash iron skillet or other non-stick pan. Once hot, add chicken to brown (don’t need to cook, just get the skin brown and rendered). Once done, add to crock pot / slow cooker and pour sauce over the top. Cover and cook on low 6-7 hours or on high 3 hours. Remove chicken and chop into bite sized pieces (and pull out any fat, bones, cartilage, etc) and cover to keep warm. Meanwhile, combine 3 tablespoons water with cornstarch, add to sauce in crock pot and cook on high for 10-15min or until thickened. Stir chicken into the sauce and use a roll for a sandwich, on tortillas for tacos, in enchiladas or anything else you would use pulled chicken for.  

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