Dump-and-Go Sweet Bourbon Chicken – Easy, Saucy, and Crowd-Pleasing
If you love takeout-style chicken but want something you can throw together fast, this sweet bourbon chicken is the answer. It’s bold, sticky, and packed with flavor, with almost no hands-on cooking. You just mix, dump, and let the kitchen magic happen.
The sauce cooks down into a glossy glaze that clings to tender bites of chicken. Serve it over rice or noodles, and dinner is done without fuss.
Dump-and-Go Sweet Bourbon Chicken - Easy, Saucy, and Crowd-Pleasing
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 1- to 1.5-inch pieces (thighs stay juicy)
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup brown sugar (light or dark)
- 1/3 cup ketchup
- 1/3 cup apple cider vinegar
- 1/4 cup bourbon (see FAQ for substitutes)
- 1/4 cup water
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground)
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/4 to 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, for thickening)
- 1 tablespoon neutral oil (only for stovetop method)
- Cooked rice, for serving
- Sesame seeds and sliced green onions, for garnish (optional)
Instructions
- Whisk the sauce: In a bowl or measuring cup, whisk together soy sauce, brown sugar, ketchup, apple cider vinegar, bourbon, water, garlic, ginger, onion powder, smoked paprika, and red pepper flakes if using.
- Add the chicken: Place the chicken pieces in your slow cooker, Instant Pot, or a large skillet. Pour the sauce over the top and stir to coat evenly.
- Choose your method: Slow cooker: Cover and cook on Low for 3 to 4 hours or on High for 2 to 2.5 hours, until the chicken is tender.
- Instant Pot: Seal and pressure cook on High for 6 minutes. Let it naturally release for 5 minutes, then quick release.
- Stovetop: Warm 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sauce. Bring to a simmer, then reduce heat to medium-low and cook 15 to 20 minutes, stirring occasionally, until the chicken is cooked through.
- Thicken the sauce: Stir the cornstarch slurry. Switch the slow cooker to High (lid off) and stir in the slurry. Cook 10 to 15 minutes until glossy and thick. For Instant Pot, switch to Sauté, add the slurry, and cook 2 to 3 minutes. For stovetop, stir in the slurry and simmer 1 to 2 minutes until thickened.
- Finish and serve: Taste and adjust seasoning. Add a splash of vinegar for more tang or a pinch of sugar if you want it sweeter. Serve over hot rice, and garnish with sesame seeds and green onions.
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Get Your Program TodayWhat Makes This Recipe So Good
- Minimal prep: No marinating, no browning, and no complicated steps. Everything goes straight into the pot or slow cooker.
- Big flavor: Sweet, tangy, garlicky, and a little smoky from the bourbon.
It tastes like your favorite mall-food-court chicken, but better.
- Flexible cooking methods: Works in a slow cooker, Instant Pot, or on the stovetop.
- Great for meal prep: Reheats beautifully, and the flavors deepen after a day in the fridge.
- Family friendly: Sweet and savory with optional heat. Easy to keep mild for kids.
What You’ll Need
- 2 pounds boneless, skinless chicken thighs, cut into 1- to 1.5-inch pieces (thighs stay juicy)
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup brown sugar (light or dark)
- 1/3 cup ketchup
- 1/3 cup apple cider vinegar
- 1/4 cup bourbon (see FAQ for substitutes)
- 1/4 cup water
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground)
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/4 to 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, for thickening)
- 1 tablespoon neutral oil (only for stovetop method)
- Cooked rice, for serving
- Sesame seeds and sliced green onions, for garnish (optional)
How to Make It
- Whisk the sauce: In a bowl or measuring cup, whisk together soy sauce, brown sugar, ketchup, apple cider vinegar, bourbon, water, garlic, ginger, onion powder, smoked paprika, and red pepper flakes if using.
- Add the chicken: Place the chicken pieces in your slow cooker, Instant Pot, or a large skillet. Pour the sauce over the top and stir to coat evenly.
- Choose your method:
- Slow cooker: Cover and cook on Low for 3 to 4 hours or on High for 2 to 2.5 hours, until the chicken is tender.
- Instant Pot: Seal and pressure cook on High for 6 minutes.
Let it naturally release for 5 minutes, then quick release.
- Stovetop: Warm 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sauce. Bring to a simmer, then reduce heat to medium-low and cook 15 to 20 minutes, stirring occasionally, until the chicken is cooked through.
- Thicken the sauce: Stir the cornstarch slurry.
Switch the slow cooker to High (lid off) and stir in the slurry. Cook 10 to 15 minutes until glossy and thick. For Instant Pot, switch to Sauté, add the slurry, and cook 2 to 3 minutes.
For stovetop, stir in the slurry and simmer 1 to 2 minutes until thickened.
- Finish and serve: Taste and adjust seasoning. Add a splash of vinegar for more tang or a pinch of sugar if you want it sweeter. Serve over hot rice, and garnish with sesame seeds and green onions.
How to Store
- Refrigerator: Store in an airtight container for up to 4 days.
The sauce will thicken as it cools and loosen when reheated.
- Freezer: Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over medium heat or in the microwave in 45-second bursts, stirring between intervals. Add a splash of water if needed.
- Make-ahead tip: Mix the sauce and cut the chicken up to 24 hours in advance.
Store separately, then dump-and-go when ready.
Benefits of This Recipe
- Time saver: No marinating or browning required, yet you still get deep flavor.
- Budget friendly: Uses pantry staples and chicken thighs, which are affordable and forgiving.
- Flexible flavor: Easy to make sweeter, tangier, or spicier to match your taste.
- Scalable: Double the recipe for a crowd or for meal prep without extra effort.
- Kid approved: That sweet, sticky glaze is a hit with picky eaters.
What Not to Do
- Don’t skip the thickener: Without the cornstarch slurry, the sauce won’t cling to the chicken.
- Don’t overcook on High for too long: Especially in the slow cooker, chicken can dry out if left for hours past doneness.
- Don’t add the slurry too early: Add it at the end so it doesn’t break down or over-thicken before the chicken is tender.
- Don’t use regular soy sauce without checking salt: If you use full-sodium soy sauce, reduce salt elsewhere or add a splash of water to balance.
- Don’t overcrowd a small skillet: If cooking on the stovetop, give the chicken room so the sauce reduces properly.
Recipe Variations
- No-bourbon version: Replace bourbon with apple juice plus 1 teaspoon vanilla extract for aroma. You’ll keep the sweetness and warmth without alcohol.
- Extra sticky: After thickening, spread the chicken on a foil-lined sheet pan and broil for 2 to 3 minutes to caramelize the edges.
- Veggie boost: Add bell peppers or snap peas during the last 30 minutes in the slow cooker, or the last 5 minutes on the stovetop.
- Spicy honey twist: Stir in 1 to 2 tablespoons honey and a drizzle of sriracha at the end for a sweet-heat finish.
- Breast swap: Use chicken breasts if you prefer. Cut into similar pieces and reduce cooking time slightly to avoid dryness.
- Gluten-free: Use tamari or a certified gluten-free soy sauce and check that your ketchup is gluten-free.
FAQ
Does the alcohol cook off?
Most of it does.
In the slow cooker and Instant Pot, some alcohol can remain, but it’s minimal because the amount is small and it simmers. If you want to avoid alcohol entirely, use the no-bourbon swap suggested in the variations.
Can I make this ahead?
Yes. You can mix the sauce and chop the chicken up to a day ahead.
It also reheats well, so cook it fully, cool, and refrigerate for an easy heat-and-eat meal later in the week.
What should I serve it with?
Steamed white rice, jasmine rice, or brown rice are classic. Noodles, cauliflower rice, or stir-fried veggies also work well. A squeeze of lime and a sprinkle of sesame seeds brighten the dish.
Can I use frozen chicken?
For safety and best texture, thaw chicken first.
If using an Instant Pot, you can cook from frozen by adding 2 to 3 extra minutes, but thawing gives more even results and better sauce consistency.
How do I keep the sauce from getting too salty?
Use low-sodium soy sauce and taste before seasoning further. If it’s still salty, add a splash of water, a teaspoon of brown sugar, or a little more vinegar to balance it out.
Why is it called bourbon chicken?
It’s named after Bourbon Street in New Orleans, where a version of this sweet, sticky chicken became popular. Bourbon adds warmth and complexity, but the dish is more about the sweet-savory glaze than a strong whiskey flavor.
In Conclusion
Dump-and-Go Sweet Bourbon Chicken gives you big, takeout-style flavor with almost no effort.
The sauce is glossy, sweet, tangy, and just a little smoky, and it clings to juicy bites of chicken perfectly. Whether you use a slow cooker, Instant Pot, or a simple skillet, it’s weeknight-friendly and foolproof. Keep this one in your back pocket for busy nights, meal prep, or anytime you want an easy win at the dinner table.
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