Crockpot Shredded Bourbon Chicken Thighs
A tender and flavorful dish of shredded chicken thighs cooked in a sweet bourbon sauce, perfect for sandwiches, tacos, or rice bowls.
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.
Notes
For lighter servings, spoon the shredded chicken over mixed greens and top with a drizzle of yogurt-based dressing. Batch cooking is encouraged, just double the sauce and chicken.