I make this Crockpot shredded bourbon chicken thighs when I want an easy, saucy meal that doubles as sandwiches, bowl dinners, or party food. Tender boneless, skinless thighs slow-cooked in a sticky-sweet bourbon sauce yield deeply flavored, shred-ready chicken with almost no hands-on time—perfect for busy weeknights or casual entertaining.
I often pair it with quick slaws or roasted veggies, and if you like slow-cooker comfort food, you might also enjoy this best crock pot bourbon chicken tutorial I use for inspiration.
What makes this recipe special
This recipe hits the sweet spot between comforting and bold: brown sugar and ketchup give a caramelized backbone while bourbon adds a warm, boozy depth. Using thighs keeps the meat juicy during long, low-temperature cooking so the end result is resiliently tender, not dry. It’s one-recipe, multi-use — make sandwiches, tacos, or a rice bowl with little effort.
“Hands-off cooking that tastes like you spent hours fussing—my family devours this on sandwich night.” — a fan of slow-cooker dinners
Because it’s made in the crockpot, the recipe is forgiving for timing and scales easily for guests or meal prep. If you’re curious about other pulled-chicken styles, check this take on best crockpot BBQ chicken for a different flavor profile.
Preparing Crockpot Shredded Bourbon Chicken Thighs
Step-by-step overview: You’ll whisk the sauce in the crockpot, nestle in the thighs so they’re well coated, and let low heat do the work for 6–7 hours until the meat pulls apart. After shredding, return the chicken to the sauce so the juices reabsorb and thicken slightly. No special equipment required beyond a slow cooker and two forks.
A few quick expectations:
- Hands-on time: ~10 minutes to mix and place in the crockpot.
- Cook time: 6–7 hours on low (or 3–4 hours on high—see tips).
- Yield: About 3–4 sandwich servings (or 2 generous dinner portions).
If you want a slightly different texture, this method pairs well with techniques in recipes like Bobby Flay’s chicken thigh guidance for searing and seasoning ideas.
Key Ingredients
- 4 boneless, skinless chicken thighs (thighs stay juicier than breasts)
- 1 cup bourbon (use a decent drinking bourbon for best flavor; can substitute)
- 1/2 cup brown sugar
- 1/4 cup soy sauce (swap tamari or coconut aminos for gluten-free)
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/4 tsp ground)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped green onions for garnish
Substitutions and notes:
- No alcohol? Replace bourbon with equal parts chicken stock and 2 tablespoons apple juice plus 1 teaspoon vanilla for similar sweetness and depth.
- Want less sweetness? Cut brown sugar to 1/3 cup and taste before serving.
- If you prefer a thinner sauce for bowls, add 1/4 cup water or stock while cooking.
Directions to follow
- In the crockpot, whisk together the bourbon, brown sugar, soy sauce, ketchup, minced garlic, minced ginger, smoked paprika, salt, and pepper.
- Add the chicken thighs, nestling them into the sauce and turning to coat each piece.
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and shreds easily with two forks. The internal temperature should reach at least 165°F (74°C).
- Remove the chicken pieces to a cutting board or bowl and shred with two forks.
- Return the shredded chicken to the crockpot and stir so the meat soaks up the sauce. If you want a thicker glaze, switch the crockpot to high and simmer 10–15 minutes; you can also thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) stirred in and cooked until glossy.
- Serve on sandwich rolls, in tacos, over rice, or with your favorite sides. Garnish with chopped green onions.
What to serve it with
Best ways to enjoy it:
- Sandwiches: Toasted brioche or kaiser rolls with a smear of mayo or coleslaw for crunch.
- Bowls: Serve over steamed rice or cauliflower rice with pickled cucumbers and scallions.
- Tacos: Warm tortillas, quick cabbage slaw, a squeeze of lime, and cilantro.
- Sides: Roasted sweet potatoes, oven-baked fries, or a crisp green salad.
For lighter servings, spoon the shredded chicken over mixed greens and top with a drizzle of yogurt-based dressing. If you’re curious about chicken breast slow-cooker swaps, this guide on chicken breast crockpot recipes has useful tips for timing and moisture control.
Storage and reheating tips
- Refrigerate: Cool the chicken to room temperature, store in an airtight container, and refrigerate up to 3–4 days.
- Freeze: For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Portion into meal-sized servings for convenience.
- Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over low heat until warmed through, adding a splash of water or stock to loosen the sauce. Microwave in shorter bursts, stirring between intervals to avoid drying.
- Food safety: Always reheat to at least 165°F (74°C). Discard leftovers left out at room temperature for more than 2 hours.
Pro chef tips
- Sear first for depth: Optional—quickly brown thighs in a hot skillet for 1–2 minutes per side before adding to the crockpot to build extra flavor.
- Control sweetness: Taste the sauce after shredding. If it’s too sweet, add a teaspoon of apple cider vinegar or a squeeze of lemon to brighten and balance.
- Thicken wisely: To thicken without losing glossy texture, remove some sauce to a saucepan, reduce on medium heat, and stir back into shredded chicken. Or use a cornstarch slurry for quick thickening.
- Alcohol note: Most alcohol will cook off during long simmering, but not necessarily 100%. Substitute if serving to children or anyone avoiding alcohol.
- Batch cooking: Double the sauce and chicken to feed a crowd—slow cookers are great at scaling.
Creative twists
- Asian-inspired: Swap smoked paprika for five-spice and add a splash of rice vinegar and sesame oil. Serve with pickled carrots and cilantro.
- Spicy bourbon: Stir in 1–2 teaspoons of Sriracha or a diced jalapeño before cooking.
- Honey bourbon: Replace half the brown sugar with honey for a floral sweetness.
- Vegetarian version: Use pulled jackfruit cooked in the same sauce (reduce cook time and watch for shredding texture).
- Slider party: Make mini sandwiches with coleslaw and pickles for gatherings.
Your questions answered
Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts are leaner and can dry out with long cooking. Cook on low for 3–4 hours and check early. Alternatively, brine breasts briefly or use bone-in pieces for more forgiving results.
Q: Will the bourbon leave alcohol in the final dish?
A: Slow cooking reduces alcohol, but trace amounts can remain. For no-alcohol versions, substitute chicken stock + apple juice + a touch of vanilla extract.
Q: How do I thicken the sauce without making it gloopy?
A: Reduce on the stovetop for 10–15 minutes, or mix 1 tsp cornstarch with 1 tbsp cold water and whisk into hot sauce a little at a time until desired thickness.
Q: Can I make this ahead for a party?
A: Yes. Cook a day ahead, refrigerate, then gently reheat on low, stirring occasionally. If freezing, thaw fully before reheating.
Q: Is there a gluten-free option?
A: Replace soy sauce with tamari or coconut aminos to make the recipe gluten-free.
Conclusion
If you want more slow-cooker bourbon-chicken inspiration, this Crockpot Bourbon Chicken | The Recipe Critic piece offers a classic take. For a slightly different brown-sugar bourbon barbecue approach, see Crock Pot Brown Sugar Bourbon BBQ Chicken – I Heart Eating. Both are great references if you want to experiment with sweet-smoky variations on this shredded bourbon chicken.
Crockpot Shredded Bourbon Chicken Thighs
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs Thighs stay juicier than breasts
- 1 cup bourbon Use a decent drinking bourbon for best flavor; can substitute
- 1/2 cup brown sugar Can reduce to 1/3 cup for less sweetness
- 1/4 cup soy sauce Swap tamari or coconut aminos for gluten-free
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced Or 1/4 teaspoon ground ginger
- 1 teaspoon smoked paprika
- to taste salt and pepper
- Chopped green onions for garnish
Instructions
Preparation
- In the crockpot, whisk together the bourbon, brown sugar, soy sauce, ketchup, minced garlic, minced ginger, smoked paprika, salt, and pepper.
- Add the chicken thighs, nestling them into the sauce and turning to coat each piece.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and shreds easily with two forks.
- Remove the chicken pieces to a cutting board or bowl and shred with two forks.
- Return the shredded chicken to the crockpot and stir so the meat soaks up the sauce.
- If you want a thicker glaze, switch the crockpot to high and simmer for 10–15 minutes; you can also thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) stirred in and cooked until glossy.
Serving
- Serve on sandwich rolls, in tacos, over rice, or with your favorite sides. Garnish with chopped green onions.
