Let me first disclose that even though today’s recipe is called honey “bourbon” chicken, there is no bourbon in the recipe. I have made bourbon chicken before and did a little digging into how the recipe came about. The original recipe is usually made with bourbon whiskey. However, it also was a popular dish originating on Bourbon Street in New Orleans, hence that is where the name originated, but no bourbon in this dish.
The crock pot make it a cinch to put this dish together. You end up with tender chicken coated in a deliciously sweet and thick sauce. Just serve it over cooked rice and you are set.
FYI, for you locals – I will be appearing on Studio 5 tomorrow at 11 am. I will be sharing a recipe that is exclusive to my cookbook. The theme for the show this month is “Easy Like Sunday Morning” and I was asked to share a recipe that is so easy that I have it memorized. Should be fun!
- 1 lb. boneless, skinless chicken thighs
- salt and pepper
- ½ cup diced onion
- 1 cup of honey
- ½ cup low sodium soy sauce
- ¼ cup ketchup
- 2 Tbsp. canola oil
- 2 cloves of garlic, minced
- ¼ tsp. red pepper flakes
- 1-2 Tbsp cornstarch
- hot rice
- sesame seeds, optional
- Salt and pepper chicken and place in your slow cooker.
- Place onion on top of chicken.
- In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, and red pepper flakes. Pour mixture over the chicken in the crockpot.
- Cook on low for 3-4 hours
- Remove chicken from crock pot and slice into strips.
- In a small bowl, combine 1 Tbsp cornstarch with 1 Tbsp water. Pour into sauce remaining in the crock pot and stir to combine. If sauce is not thick enough repeat with another Tbsp of the cornstarch/water.
- Place the chicken back in the sauce and stir around to recoat the chicken in the sauce.
- Serve over cooked rice and sprinkle some sesame seeds on top (optional).
Recipe adapted from Table for Two.
Made this today at the end there was plenty of liquid but the dish had a scorched taste and the chicken was dry on the outside but ok after slicing. I used a crock pot liner. Just wondering if anybody else had experienced this. I cooked on low for about 3.5 hours.
If I wanted the bourbon taste would I have to replace it with anything? I have done some looking too and see anywhere from a 1/4 to 1/2 cup of bourbon in similar recipes
WHERE’S THE BOURBON?!?! Hence, the name of the recipe!
” … it also was a popular dish originating on Bourbon Street in New Orleans, hence that is where the name originated, but no bourbon in this dish.”
Is canola oil a must for this recipe? Is there another oil that can be used that won’t change the consistency or taste? This is my first time to try this recipe — and my rule of thumb is to always to it exactly like it says the first time. I can tweak after that if I need to.:) …but I don’t have any canola oil on hand. Thanks!!
I wanted to let you know that I am trying this recipe and am posting about it on my blog…can’t wait to try it!
This was so yummy – my children fought over who got the leftovers for lunch. Thanks!
I tried this last night and my husband was thrilled! He stated, you can make this ANY time! Thanks for a quick and delicious recipe!
This looks sooo good! I have had a pretty hectic schedule lately and have been looking for some new crock-pot recipes to save me when dinner rolls around! I am going to have to add this to our menu plan for next week! BTW if a recipe calls for bourbon you can substitute 1-2 teaspoons vanilla plus 3-4 teaspoons water for the bourbon.