I love to cook. You probably gathered that from the food blog, but I figured I’d just throw that out there.
Some days I have more time to cook, and I’ll go the extra mile and make bread and a dessert and prep things for the next days meals, but most days I have way too many things going on (hello, toddler!) and I can’t devote as much time to dinner prep.
This is a recipe for one of those days.
This is one of those lovely meals you spend 10 minutes of your morning on and you let your crockpot do the work the rest of the day.
I have tried several different bourbon chicken recipes and have found that my favorite one doesn’t actually have any bourbon in it. You can substitute the apple juice in this recipe for bourbon if that sounds yummier to you, but we’ve tried it and prefer the slightly sweeter version with the apple juice.
You’re going to start by putting 4-6 bone in or out chicken thighs in your crock pot.
In a bowl, combine 1 clove garlic,
1/4 tsp. ginger,
1/4 c. apple juice,
1/4 c. brown sugar,
2 T. ketchup,
1 T. apple cider vinegar,
1/2 c. water,
and 1/3 c. soy sauce.
Stir, and then pour over the chicken.
Cook for 6-8 hours on low, turning the chicken thighs every couple of hours.
If they were bone in and had skin, just strain those out before you serve it up.
We love to eat this with white rice and a vegetable.
That’s it! Seriously how easy is that? If you catch the thighs when they’re on sale it is a super cheap meal to make too!
Sounds like a win-win to me!
- 4-6 Chicken thighs
- 1 clove of garlic
- ¼ tsp ginger
- ¼ cup apple juice
- ¼ cup light brown sugar
- 2 TBSP ketchup
- 1 TBSP apple cider vinegar
- ½ cup water
- ⅓ cup soy sauce
- Place 4-6 bone in or out chicken thighs in your crock pot.
- In a bowl, combine garlic, ginger, apple juice, brown sugar, ketchup, apple cider vinegar, water, and soy sauce. Stir and pour over the chicken.
- Cook 6-8 hours on low, turning the chicken every couple of hours.
- Strain out any bones or skin before serving.
- Serve with white rice.