"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock Pot Bourbon Chicken Recipe

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This recipe for Crock Pot Bourbon Chicken, by , is from Letters From The Heart USA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kayla Bradley


3 Lbs boneless skinless chicken thighs or breast
2 Tablespoons cornstarch
1/4 cup sliced green onion ( or more to taste)

1/2 teaspoon fresh grated ginger
4 cloves garlic, minced
1/2 teaspoon crushed red Chili flakes
1/3 cups apple juice
1 1/2 Tablespoon honey
1/4 Cup brown sugar
1/4 cup ketchup
3 Tablespoons cider vinegar
1/4 cup water
1/4 cup Bourbon
1/4 cup soy sauce
salt and pepper to taste

1) Mix all sauce ingredients in a small bowl.

2) Place chicken in slow cooker, pour sauce over top. Cover and cook on low for 6-7 hours or on high for 3 hours.

3) Remove Chicken and chop into bite sized pieces and cover to keep warm.

4) Meanwhile, Combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir Chicken back into the sauce and add in green onions.

5) Serve over Rice

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
10 minutes prep 6 hour cook time




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