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
- 1/2 cup diced onion
- 1 cup of honey
- 1/2 cup low sodium soy sauce
- 1/4 cup ketchup
- 2 Tbsp. canola oil
- 2 cloves of garlic, minced
- 1/4 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.