If you’re in a funny, goofy, giggly mood, then Yummy Tipsy Chicken is perfect for the occasion. You’ll say “bottoms up” to enjoying the boozy, sweet sauce that’s poured all over the tender chicken thighs. The part that will really make you cheer is when you realize most of the hard work gets finished in your slow cooker. This is fun! Yummy Tipsy Chicken is always welcomed to brighten our spirits even more!
Ingredients
- 1/2 teaspoon fresh ginger, grated
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red chili flakes
- 1/3 cup apple juice
- 1 1/2 tablespoons honey
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 3 tablespoons cider vinegar
- 1/4 cup plus 3 tablespoons water, divided
- 1/4 cup bourbon
- 1/4 cup soy sauce
- salt, to taste
- pepper, to taste
- 3 pounds chicken thighs, boneless and skinless
- 3 tablespoons cornstarch
- 1/4 cup green onions, sliced
- rice, to taste, cooked and warm, for serving
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –In a small bowl, add the ginger, the garlic, the red chili flakes, the apple juice, the honey, the brown sugar, the ketchup, the cider vinegar, 1/4 cup of the water, the bourbon, the soy sauce, the salt, and the pepper and mix until it is well-combined.
Step 2 –Place the chicken thighs in the slow cooker and cover with the sauce mixture.
Step 3 –Cover the slow cooker and cook the chicken thighs until they reach an internal temperature of 165 degrees F, on high heat, about 3 hours, or on low heat, about 6-7 hours.
Step 4 –Transfer the chicken thighs to a clean cutting board and chop them into bite-size pieces or shred them. Cover with aluminum foil.
Step 5 –In a small bowl, add the remaining water and the cornstarch and whisk together until it is well-combined.
Step 6 –If using low heat, switch the slow cooker’s heat to high.
Step 7 –Whisk the slurry mixture into the sauce mixture and cover the slow cooker. Cook the sauce, stirring occasionally, until it thickens, about 10 minutes.
Step 8 –Stir the chicken and the green onions into the sauce.
Step 9 –Serve the chicken and the sauce over the cooked rice, garnished with the parsley.
