Crock Pot Bourbon Chicken
Submitted by Frances Dappse
3 lbs boneless skinless chicken thighs
3 tablespoons corn starch
1 clove garlic
½ teaspoon fresh grated ginger
4 cloves garlic, minced
½ teaspoon chili flakes
⅓ cup apple juice
2 tablespoons honey
2 tablespoons brown sugar
¼ cup ketchup
3 tablespoons cider vinegar
¼ cup water
¼ cup Bourbon (may be omitted)
¼ cup Short Sugar’s Bar-B-Q Sauce
Mix all sauce ingredients in a small bowl.
Place chicken in slow cooker, pour sauce over top.
Cover and cook on low 6-7 hours or on high 3 hours.
Remove chicken and chop into bite sized pieces.
Strain liquid and place over medium high heat in a small pot.
Combine 3 tablespoons water with 3 tablespoons cornstarch. Whisk into boiling sauce along with 1 clove minced garlic. Stir until thickened.
Pour sauce over chicken pieces in the slow cooker and stir. Serve over rice. Chop scallions and sprinkle over for a garnish. Enjoy!