The name of this recipe is a little bit deceiving, named after a street in New Orleans “Bourbon Street”, and not because it contains bourbon, the barrel aged whiskey…oh darn! But regardless of the lack of booze in this recipe you are still going to want to make this mouthwatering Crock-Pot Bourbon Street Chicken for dinner. Served over rice it makes a fantastic dinner any day of the week!
Crock-Pot Bourbon Street Chicken
The first time I ever had Bourbon Chicken was at a national chain buffet. We were traveling with the kids and needed to grab dinner. When you have a SUV full of hungry kids on the road a buffet can be a lifesaver from eating another fast food meal. While I would prefer a little something more refined, with a all-you-can eat buffet there is sure to be something that everyone will eat. Plus there is usually dessert. And my kids love some dessert.
OK so do I. 😀
So when I saw Bourbon Chicken on the buffet line I was intrigued because of the name…I put a scoop of the little tender chicken morsels on my plate and thought I would give it a try because I was wondering if the chicken had actual bourbon whiskey in it.
It didn’t. I was a little disappointed.
But it was still pretty darn delicious and I thought for sure that this was something I could make at home and the kids would eat it.
When I got back home from our trip I did a little “Googling” to see how you make this tasty dish and why was it called Bourbon Chicken.
Come to find out from various websites the dish named after the famous Bourbon Street in New Orleans Louisiana and some recipes actually call for using Bourbon.
Because I did not actually have any Bourbon Whiskey in the house, and because I wanted to make this a kid friendly recipe I decided to omit the actual booze in this recipe and call it “Bourbon Street Chicken” to play homage to the street name in New Orleans.
If you would like to make this with the bourbon just add 1/4 cup of your favorite brand of bourbon to the sauce mixture. It will be amazing!
Making this recipe in the slow cooker is just super easy. You basically cut up some boneless skinless chicken breasts (you can use thigh meat too if you like or a combination of), whip up an easy sauce, pour it over the chicken and let it cook for several hours. Near the end of the cooking you remove a little of the cooking liquid and add some cornstarch to create a thickening slurry. Mix the slurry back into the crock-pot and let it cook an additional 20 minutes on low until the sauce is thickened.
When I make this recipe, I usually serve it over some steamed white or brown rice and do some sort of vegetables as a side dish. Steamed broccoli or other green vegetable or even a bag of California blend vegetables (broccoli, cauliflower & carrot slices) is nice and you can spoon a little of the sauce from the chicken over your vegetables to give them some delicious flavor too!
And if you need a short cut, you can put your chicken breasts (or thighs) in the slow cooker whole and then just shred the meat instead. It is a matter of preference really…
I hope you enjoy this recipe as much as my crew and I do!
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Serve this moist and full of flavor chicken over rice or pasta for a quick and easy dinner the whole family will enjoy! While this recipe is alcohol free as is, you can add 1/4 cup of your favorite brand of bourbon whiskey to the sauce mixture if you want.
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| Servings | 6People |
| Prep Time | 20Minutes |
| Cook Time | 6 - 8Hours On LOW Or 3 - 4 Hours On HIGH |
- 4 whole Boneless Skinless Chicken Breasts cut into bite sized pieces
- 1 clove Garlic minced
- 1 teaspoon Grated Fresh Ginger
- 1/4 cup Frozen Apple Juice Concentrate thawed
- 1/4 cup Brown Sugar light, packed
- 1/4 cup Ketchup
- 1 tablespoon Red Wine Vinegar
- 1/3 cup Low Sodium Soy Sauce
- 1/4 cup Cornstarch
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Ingredients
Servings: People
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- Place cut up chicken breast in the bottom of a 6 quart slow cooker.
- In a small bowl combine the garlic, ginger, apple juice concentrate, brown sugar, ketchup, vinegar and soy sauce and stir.
- Pour sauce over chicken.
- Cover and cook on LOW for 6 – 8 hours or on HIGH for 3 – 4 hours.
- During the last 20 minutes of cooking time stir the chicken pieces in the sauce to break them up a bit and ladle out about 1/2 cup of the cooking liquids into a small bowl.
- Whisk the 1/4 cup cornstarch into the reserved cooking liquid until there are no lumps to create a slurry.
- Pour cornstarch slurry into the crock-pot and stir to combine.
- Cover and cook an additional 20 minutes, or until the sauce is thickened.
- Serve and enjoy!
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