Crock Pot Bourbon Chicken and Rice
Crock Pot Bourbon Chicken and Rice
Looking for an easy weeknight dinner that feels like takeout without the price tag? This Crock Pot Bourbon Chicken and Rice is the answer.
Sweet, savory, sticky, and rich in bold flavor, this slow-cooked version of the food court favorite delivers tender shredded chicken simmered in a bourbon-style sauce, all served over warm, fluffy rice. The best part? Your slow cooker does most of the work.
Whether you’re feeding a hungry family or just want something cozy and flavorful to come home to, this recipe is simple, comforting, and bursting with flavor.
And while the name says “bourbon,” don’t worry—this dish is totally kid-friendly thanks to a sweet and tangy sauce that simmers low and slow until it’s thick and glossy.
Want more cozy dinner ideas? Be sure to browse our Crock Pot Recipes Collection, or check out Easy Chicken Recipes for even more comfort food classics.
Why You’ll Love This Crock Pot Bourbon Chicken
Dump-and-go slow cooker recipe
Sticky-sweet, bold flavor just like mall bourbon chicken
Kid-friendly & made without actual bourbon
Great over rice, noodles, or even in wraps
Freezer-friendly & perfect for meal prep
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts)
- ½ cup low-sodium soy sauce
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- ¼ teaspoon crushed red pepper (optional for spice)
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- 3 cups cooked white or jasmine rice
- 1 tablespoon olive oil or sesame oil (optional for rice)
- Sliced green onions & sesame seeds (for garnish)
Instructions
1. Cook the Chicken and Sauce
Add the raw chicken thighs to your slow cooker. In a bowl, whisk together soy sauce, ketchup, brown sugar, apple cider vinegar, honey, garlic, ginger, and red pepper flakes. Pour the sauce over the chicken. Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and easily shreds.
2. Remove Chicken & Thicken Sauce
Once cooked, carefully remove the chicken and shred it with two forks. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the sauce left in the crock pot. Cover and cook on high for another 10–15 minutes until thickened.
3. Add Cooked Rice to the Crock Pot
While the sauce is thickening, cook your rice separately according to package directions. Once ready, add it to the bottom of the crock pot.
4. Return Chicken and Serve
Place the shredded chicken and thickened sauce on top of the rice. Stir gently to coat or leave layered, depending on your preference. Garnish with green onions and sesame seeds. Serve hot!
What to Serve With Bourbon Chicken
This dish is great on its own, but here are some ideas to turn it into a full takeout-style feast:
For dessert, cool things down with a Strawberry Jello Shot or White Chocolate Pudding Shot!
Storage & Make-Ahead Tips
- Meal prep friendly: Make the sauce and chicken ahead of time, then just reheat and add fresh rice.
- Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Freezer-friendly: Freeze in portioned containers for up to 2 months.
- Reheat: Warm on the stove or in the microwave with a splash of water to loosen the sauce.
Flavor Tips & Variations
- Make it spicy: Add more red pepper flakes or a dash of sriracha to the sauce.
- Add veggies: Toss in bell peppers, snap peas, or broccoli for added color and crunch.
- Use bourbon (optional): For a more authentic version, replace 2 tablespoons of soy sauce with bourbon—but the dish is still delicious without it.
- Swap rice: Try it over cauliflower rice, fried rice, or even noodles.
Final Thoughts
This Crock Pot Bourbon Chicken and Rice is everything we love about slow cooker meals: low effort, full of flavor, and endlessly comforting.
The sticky sauce, juicy shredded chicken, and tender rice come together in the most satisfying way—and it reheats like a dream.
Crock Pot Bourbon Chicken and Rice
Sweet, savory, sticky, and rich in bold flavor, this slow-cooked version of the food court favorite delivers tender shredded chicken simmered in a bourbon-style sauce, all served over warm, fluffy rice.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts)
- ½ cup low-sodium soy sauce
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- ¼ teaspoon crushed red pepper (optional for spice)
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- 3 cups cooked white or jasmine rice
- 1 tablespoon olive oil or sesame oil (optional for rice)
- Sliced green onions & sesame seeds (for garnish)
Instructions
- Cook the Chicken and Sauce. Add the raw chicken thighs to your slow cooker. In a bowl, whisk together soy sauce, ketchup, brown sugar, apple cider vinegar, honey, garlic, ginger, and red pepper flakes.
- Pour the sauce over the chicken. Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and easily shreds.
- Remove Chicken & Thicken Sauce. Once cooked, carefully remove the chicken and shred it with two forks. In a small bowl, mix cornstarch and water to create a slurry.
- Stir the slurry into the sauce left in the crock pot. Cover and cook on high for another 10–15 minutes until thickened.
- Add Cooked Rice to the Crock Pot. While the sauce is thickening, cook your rice separately according to package directions.
- Once ready, add it to the bottom of the crock pot.
- Return Chicken and Serve. Place the shredded chicken and thickened sauce on top of the rice. Stir gently to coat or leave layered, depending on your preference. Garnish with green onions and sesame seeds. Serve hot!
