Ingredients:

  • 2 lbs Boneless, skinless chicken thighs
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ½ cup Bourbon whiskey
  • ½ cup Honey
  • ⅓ cup Low-sodium soy sauce
  • ¼ cup Apple cider vinegar
  • 2 tbsp Brown sugar, packed
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1 tsp Smoked paprika
  • 2 tbsp Cornstarch
  • 3 tbsp Cold water
  • 2 Green onions, thinly sliced (for garnish)
  • Toasted sesame seeds (optional, for garnish)

Instructions:

  1. Pat the chicken thighs dry thoroughly. Season lightly with salt and pepper and place them evenly in the bottom of the slow cooker insert.
  2. In a separate medium bowl, vigorously whisk together the bourbon, honey, soy sauce, apple cider vinegar, brown sugar, minced garlic, grated ginger, and smoked paprika until the sugar is mostly dissolved.
  3. Pour the prepared sauce evenly over the chicken in the slow cooker. Ensure the chicken is mostly submerged or well-coated.
  4. Cover the slow cooker. Cook on Low for 6–8 hours or on High for 3.5–4 hours, until the chicken is fork-tender.
  5. Remove the chicken from the slow cooker and shred it using two forks, or keep the thighs whole if preferred. Return the chicken to the sauce in the pot.
  6. In a small bowl, whisk together the cornstarch and cold water until completely smooth to create a slurry.
  7. Set the slow cooker to the 'High' setting (if it wasn't already). Slowly whisk the cornstarch slurry into the hot sauce remaining in the pot. Cover and cook for another 10–15 minutes, stirring occasionally, until the sauce is visibly glossy and has thickened to coat the back of a spoon.
  8. Toss the chicken back into the thickened sauce until beautifully coated. Garnish generously with sliced green onions and toasted sesame seeds before serving over rice or mashed potatoes.