Bourbon Chicken

You can serve this as "bourbon barbeque chicken", with the sauce absorbed by the chicken. It is so fragrant, as it cooks.

Since I cooked it overnight, the first time, it made an excellent breakfast sandwich.

Grated ginger is a key ingredient. Avoid grating your fingers, when grating the ginger.

  • 2 or 3 lbs chicken
  • 1/4 C cornstarch
  • 1/4 C sliced green onions (to taste)
  • Bourbon Sauce

Bourbon Sauce
  • 1/3 cup apple juice
  • 1/4 cup bourbon
  • 4 cloves minced garlic
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon crushed red chili flakes
  • 1 1/2 tablespoons honey
  • 1/4 cup ketchup
  • salt & pepper, if needed
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 3 tablespoons cider vinegar
  • 1/4 cup water

  1. Mix all sauce ingredients in a bowl.
  2. Place chicken in slow cooker, pour sauce over chicken. Cover and cook on Low 6-7 hours / overnight.
  3. Remove cooked chicken from pot, leaving the sauce.
  4. Combine 1/4 C water with cornstarch. Turn cooker up to High. Pour cornstarch mixture into the sauce. Cover and allow sauce to thicken, stirring occasionally (5 - 10 minutes).
  5. While the sauce is cooking, shred chicken using two forks. With chicken properly cooked, it will almost shred itself.
  6. Stir shredded chicken back into the sauce and add green onions.
  7. Turn cooker to Warm, cover, get the rest of the meal ready (if you can wait). Sample as necessary - and pour yourself a finger of bourbon. Cook until the sauce is absorbed by the chicken, to serve as barbeque - or serve over rice, as is.

Inspired by SpendWithPennies: Crock Pot Bourbon Chicken - and simplified by me. This was my first recipe using freshly grated ginger - and the grating was worth it.

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