You know a recipe is a total winner when you make it year after year and you still love it like the first time and you never get bored of it.
So you might ask why am I posting this Easy Crock-Pot Bourbon Chicken only today?
It’s a valid question. And the answer is: I don’t know.
Plus it’s like I’m under some legal obligation to share all of my recipes with you.
And say I invite you over for dinner and when it is time to eat I serve you chickpea tikka masala, lemon garlic chicken zoodles or cauliflower grilled cheese. You’ll be probably like “Uhm okay is that it? I know these recipes already…”
Which is precisely the reason why I need to keep some recipes secret.
Anyways, today I’ve decided to share this recipe with you guys and it’s fantastic in every way.
The preparation is incredibly simple and takes just a couple of minutes; so you can sit back, relax, and let the slow cooker do all the work.
The final result is so delicious it will knock your socks off.
If you have never had Bourbon Chicken before, there is no actual bourbon in the recipe if that had you concerned. The dish is named after Bourbon Street in New Orleans, Louisiana and is commonly found at Cajun-themed Chinese restaurants in the US.
The chicken is perfectly tender and juicy and the sauce is wonderful balance of sweet, tangy, with just a hint of spice.
Believe me when I say that this is ridiculously yummy stuff!
2 lbs boneless, skinless chicken breasts
½ teaspoon fine grain salt
¼ teaspoon ground black pepper
½ cup of honey
1 cup low sodium soy sauce (or coconut aminos)
½ cup ketchup (make your own ketchup with this recipe)
4 tablespoons vegetable oil (I used coconut oil)
1 medium onion, finely chopped
1 teaspoon freshly grated ginger
2 garlic cloves, minced
¼ teaspoon red pepper flakes (optional)
1 teaspoon cornstarch (or arrowroot powder)
Grease the insert of your slow cooker.
Sprinkle chicken breasts with salt and pepper and place them in the slow cooker.
In a medium bowl combine honey, soy sauce, ketchup, oil, onion, ginger, garlic, and red pepper flakes (if using). Stir until well mixed.
Pour over the chicken and cook on low for 3 to 4 hours or high for 1½ to 2 hours.
When ready, transfer the chicken to a cutting board and cut into chunks. Set aside.
In a small bowl combine cornstarch with 2 tablespoons of cold water.
Pour the sauce from the crock-pot into a saucepan. Bring to a gentle boil over medium heat and stir in the cornstarch mixture.
Cook, stirring constantly, until thickened. It should take only a couple of minutes.
Add the chicken and the sauce back to the crock-pot and give a good stir to coat.
One serving yields 379 calories, 11 grams of fat, 34 grams of carbs, and 38 grams of protein.