Crockpot Bourbon Chicken

I made this for Mickey's birthday dinner (along with bourbon glazed salmon and crockpot macaroni and cheese) and it turned out ok but I think I'll tweak it a bit next time - I doubled the recipe and double the cornstarch slurry made it very gloppy. Hmmm maybe sticking to the actual recipe as written would have made the difference hahahaha. Also I did half thighs and half breasts, the resulting texture was more like shredded chicken than pieces of chicken - once again I should have just stuck to the original recipe and did what she said LOL. The flavor is good tho so I can still recommend this recipe - especially if you follow the recipe as written!

I didn't serve over rice and wish I would have! Also next time
I think I'll add some veggies to the chicken - mushrooms, zucchini,
broccoli, etc. would be good. 

• 1 ½ pounds boneless skinless chicken thighs, trimmed of excess fat
• ½ cup low sodium soy sauce 
• 3 tablespoons apple cider vinegar
• ¼ cup bourbon 
• 3 tablespoons brown sugar
• 2 tablespoons pure maple syrup
• 5 cloves crushed garlic
• 1 tablespoon minced fresh ginger
• ¼ teaspoon black pepper 
• 2 tablespoons cornstarch
• ¼ cup chopped green onions, for serving
• 2 cups prepared brown rice, for serving 

• In a small bowl, stir together the soy sauce, apple cider vinegar, bourbon, brown sugar, maple syrup, garlic, ginger, and black pepper. 
• Arrange the chicken in a shallow baking dish, then pour the mixture over the chicken. Cover the dish tightly, transfer to the refrigerator and marinate for as long as time allows (a few hours or overnight). 
• Lightly coat a 4-to-6-quart crockpot with cooking spray and arrange the marinated chicken thighs in the bottom of the slow cooker. Pour the marinade over the top, then cover the crockpot. 
• Cook on LOW for 6-7 hours or on HIGH for 2 1/2 – 3 hours, until tender and cooked through.
• Remove the chicken from the crock pot to a serving plate and cover to keep warm. Strain the cooking liquid into a small saucepan and place it on the stove.
• In a small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry. Heat the saucepan on medium-high, then whisk the slurry into the cooking liquid until evenly combined. Cook, stirring constantly, until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1-2 minutes. Remove from heat. 
• Pour the sauce over the chicken, then sprinkle with green onions. Serve warm with rice.

11.15.23: non-alcoholic cocktails

11.15.22: seeing eye person 

11.15.21: pinecone wreath

11.15.20: 🔥 week 46

11.15.19: green bean salad

11.15.18: pinecone birds

11.15.17: Brooke's nutella mug cake

11.15.16: deviled egg short-cut 

11.15.15: Thanksmas