Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 cup bourbon
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tbsp ketchup
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Arrange the trimmed chicken thighs in a single layer at the bottom of the slow cooker.
  2. In a mixing bowl, whisk together the bourbon, low-sodium soy sauce, honey, apple cider vinegar, ketchup, minced garlic, grated ginger, and red pepper flakes until the honey is fully integrated.
  3. Pour the glaze mixture evenly over the chicken, ensuring every piece is submerged.
  4. Secure the lid and cook on Low for 6 hours without lifting the lid.
  5. Whisk the cornstarch and cold water in a small cup until smooth to create a slurry.
  6. Stir the slurry into the slow cooker and increase the heat to High for 15–20 minutes, stirring occasionally until the sauce is syrupy and clings to the meat.