Bourbon Chicken In Slow Cooker 5 Ingredients

Bourbon Chicken In Slow Cooker 5 Ingredients. This bourbon chicken in the slow cooker is one of those dinners that you can set and forget and makes you feel like you did much work than you actually did. It is inspired by those time-honored Southern recipes of bourbon-glazed chicken, the ones made simple with only a few pantry items and a reliable slow cooker and made on a busy weeknight. Go-To Mealtime Hero: Just 5 basics. It has never been long enough to eat leftovers.

Servings: 6 servings

Ingredients

21/2 3 pounds of skinless, boneless chicken (or chicken thighs)
1 cup dark or light brown sugar, packed.
1/2 cup bourbon
1/3 cup low-sodium soy sauce
3 cloves garlic, minced (1 teaspoon garlic powder)

Bourbon Chicken In Slow Cooker: Directions

Ready your slow cooker: Spray the inside of your slow cooker with a high-fat cooking spray or a light layer of oil so that things do not stick and to ease the cleaning process.
Prepare the sauce: Measure out the following ingredients in a medium sized bowl: Brown sugar, bourbon, soy sauce and minced garlic, then combine the ingredients by whisking until the sugar has been dissolved, and the mixture is clear and shiny.
Add the chicken: Cut the chicken breasts (or thighs) in a single layer and put it in the bottom of the slow cooker. When they touch slightly, that is okay, but do not pile them too deep so that they cook even and absorb the sauce.
Pour and coat: Add the bourbon mixture with brown sugar to the chicken which is to be turned once or twice using tongs to ensure that the chicken is fully covered by the sauce.
Slow cook: Place the cover and cook on LOW 4-5 hours or HIGH 2-3 hours or until the chicken is extremely tender and the internal temperature of the chicken goes to 165degF (74degC). Pieces of a greater thickness might require some more time.
Slice or shred: When the chicken is cooked put it on a cutting board. Allow it to rest five minutes, and then cut it, either into generous slices (such as on a platter), or in shreds, as you wish to serve it.
Add the glaze (optional): As the chicken lies, switch the slow cooker to HIGH and allow the sauce to boil with the lid off, 10-15 minutes, to reduce and become marginally thick. To make a thick glaze that is extra thick, you can simmer the glaze in a small sauce pan on the stove in order to reduce it.
Glaze and serve: Place the shredded or sliced chicken on an oval shaped serving dish. Pour the thickened brown sugar bourbon sauce into the top, and a little of it should spill over the chicken. Garnish with fresh sprigs of herb (such as thyme or parsley) in case you feel like the restaurant appearance and serve hot.