Slow Cooker Bourbon Chicken Recipe

Happy Valentine’s Day! 
 I hope you have something fun planned for today, even if you are single!  My husband works late, which means I don’t want to spend all night in the kitchen preparing dinner for myself.  This recipe is perfect if you want a delicious meal but don’t want to spend a lot of time cooking in the kitchen!

Serves: 4-6

Slow Cooker Bourbon Chicken Recipe

15 minPrep Time

6 hrCook Time

6 hr, 15 Total Time

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  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/4 cup light brown sugar
  • 2 Tablespoons ketchup
  • 1 Tablespoon apple cider vinegar
  • 1/2 cup water
  • 1/3 cup low sodium soy sauce
  • 1/4 cup cornstarch


  1. Place chicken breasts in the bottom of slow cooker.  In a medium sized mixing bowl, combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water and soy sauce. Pour sauce on top of chicken.  Replace lid and cook 6-8 hours on low.  Remove chicken and shred or cut into chunks. 
  2. In a small bowl, mix together 1/4 cup cornstarch with 1/4 cup of sauce from the crock pot.  Whisk together and pour back into the crock pot to thicken the sauce.  Return chicken to the slow cooker and let warm until ready to serve.  Serve over rice and garnish with additional red pepper flakes.



258 cal


13 g


2 g


30 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
(Recipe adapted from Fake Ginger)
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40 Responses to “Slow Cooker Bourbon Chicken Recipe”

    • I found this information on Google. Heat the oven to 325 degrees. Convert the Crock-Pot cooking time for low settings. If a dish requires cooking in a Crock-Pot on the low setting for 4 to 8 hours, it will usually only require 30 to 45 minutes in the regular oven. For items that take 6 to 10 hours in the Crock-Pot on the low setting, plan on cooking in the oven for 40 to 50 minutes.

      Not sure how accurate this is. Be sure to keep an eye on it.

  1. Andrew Kraus
    My wife made this tonight. Started off great. Well written, solid method, tasted during cooking and was pleased. Then the wife added the required amount of corn starch. A 1/4 cup!?!? Totally ruined it. Dish ended up tasting like someone put soap in it. That much corn starch can thicken a gallon of sausage gravy. The best thing would be to leave out the corn starch and let the sauce reduce and thicken naturally.
  2. Im sitting here giggling away at everyone who is mad at the name of the dish. And the lack of bourbon. This is a well known dish. And popular at chinese restaurants. Its from a chinese chef working on Bourbon street who came up with the dish. Its not like the authors of this blog just randomly created and then poorly named this dish to try and confuse people lol. They were just recreating a very well known dish! Which never has bourbon in it ;) :)

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