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Ingredients
3 Pounds boneless skinless chicken thighs
3 Tablespoons cornstarch
1/4 Cup sliced green onions (or more to taste)
For The Sauce
1/2 Teaspoon fresh grated ginger
4 Garlic cloves, 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
1/4 Cup soy sauce
Salt & pepper to taste
Instructions
Mix all sauce ingredients in a small bowl. Place chicken in crockpot, pour sauce over top. Cover and cook on LOW 5 to 6 hours or on HIGH for 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 back into the sauce and add in green onions.
Serve over rice.