#2,026: Crockpot Bourbon Chicken

I am not a fan of chicken thighs, and often will sub out boneless skinless chicken breasts instead in a recipe.  But I know that chicken thighs are less expensive, so I thought I'd try and give this recipe a try.  We really enjoyed this recipe, and I loved how easy it was to throw together!  I added some water chestnuts and some crispy chinese noodles to give it more texture, which made me enjoy it even more!  I didn't love it reheated as much as I did the first night we ate this, but I'm so picky with chicken.  

3 lbs boneless skinless chicken thighs

3 tablespoons cornstarch

1/4 cup sliced green onions (or more to taste)
1 can of sliced water chestnuts
Crispy chinese noodles (to top)

Jasmine (or white) rice (to serve over)

SAUCE

1/2 teaspoon fresh grated ginger

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 water

1/4 cup Bourbon (I used wiskey because that's all I had on hand)

1/4 cup soy sauce

salt and pepper to taste

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 and cover to keep warm.

Meanwhile, combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir chicken (and water chestnuts) back into the sauce and add in green onions.

Serve over rice.