Crockpot Bourbon Maple Garlic Chicken Recipe – Easy, Flavorful Dinner

The first time I made Crockpot Bourbon Maple Garlic Chicken, the whole kitchen smelled like pure comfort—sweet maple syrup mingling with savory garlic and a whisper of bourbon. I swear, my family wandered in, noses twitching, wondering if some secret restaurant had set up shop in our house. That scent alone is reason enough to try this recipe! Honestly, crockpot dinners like this have become my weeknight lifeline. There’s something magical about tossing everything into one pot and letting it bubble away while you go about your day.

I stumbled on this idea when I needed something hearty but fuss-free for a busy week. I’d tried bourbon chicken before—usually those sticky, skillet versions—but wanted an easier, hands-off method. Enter: the crockpot! The slow cooking lets the chicken soak up all those flavors, and the sauce gets so rich it’s almost scandalous. I’ve tested this Crockpot Bourbon Maple Garlic Chicken more times than I can count, tweaking the balance of sweet, savory, and that hint of booze until it was just right. Even picky eaters (like my youngest!) ask for seconds.

What’s wild is how such simple ingredients—maple syrup, garlic, a splash of bourbon—can transform plain chicken into something you’d serve at a dinner party. This recipe is perfect for families, meal preppers, or anyone who craves bold flavor without a ton of effort. If you love cozy, flavor-packed dinners and recipes that practically cook themselves, you’re in for a treat. Let’s get into why this Crockpot Bourbon Maple Garlic Chicken deserves a spot on your regular rotation!

Why You’ll Love This Recipe

Let’s face it: we all want dinners that taste like you spent hours fussing, but don’t actually require hours of work. Crockpot Bourbon Maple Garlic Chicken is my answer to that eternal struggle. As someone who’s tested slow cooker recipes for years (and learned the hard way about overcooked chicken!), I can say this one is a keeper. Here’s what makes it shine:

• Quick & Easy: Prep is less than 10 minutes. Throw everything in, set it, and forget it until dinner’s ready.
• Simple Ingredients: Pantry staples—no weird, fancy stuff. You probably already have most of what you need.
• Perfect for All Occasions: This chicken is just as good for a casual family meal as it is for hosting friends. I’ve brought it to potlucks and had people ask for the recipe every time.
• Crowd-Pleaser: Kids, adults, bourbon fans, and even those who “don’t like chicken”—everyone goes back for seconds.
• Unbelievably Delicious: The sauce is sweet, garlicky, and tangy, with that touch of bourbon making it taste restaurant-worthy.

What sets this Crockpot Bourbon Maple Garlic Chicken apart is that perfect balance. The maple brings warmth and sweetness, the garlic keeps it savory, and the bourbon gives it depth (don’t worry, the alcohol cooks off—just leaves flavor!). Plus, slow cooking means the chicken stays tender and juicy, never dry. If you’ve tried dry, bland slow cooker chicken before, this is your redemption recipe. There’s no fancy searing, no complicated steps—just honest, bold flavors.

This isn’t just another “set it and forget it” meal. It’s a little bit special, without being complicated. When you take that first bite and get maple, garlic, and bourbon in one forkful, you’ll know exactly what I mean. This chicken is comfort food, but with a twist. Make it once, and I promise, you’ll be looking for excuses to make it again!

Ingredients Needed

This Crockpot Bourbon Maple Garlic Chicken is all about bold flavor from everyday ingredients. No specialty shopping trips needed—just grab what’s in your pantry and fridge. Here’s what you’ll need:

• For the Chicken:
  • 2 pounds (900g) boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
• For the Sauce:
  • 1/2 cup (120ml) pure maple syrup (not pancake syrup—real maple makes a huge difference)
  • 1/4 cup (60ml) bourbon (choose a mid-range bottle; no need to splurge)
  • 1/4 cup (60ml) soy sauce (I use low-sodium for balance)
  • 3 tablespoons (45ml) tomato paste (thickens the sauce and adds umami)
  • 4-5 garlic cloves, minced (fresh is best for punchy flavor)
  • 2 tablespoons (30ml) apple cider vinegar (adds brightness)
  • 1 tablespoon (15g) brown sugar (optional, for extra depth—skip for less sweetness)
  • 1 teaspoon (5g) smoked paprika (gives a subtle smokiness)
  • 1/2 teaspoon (2g) black pepper
  • 1/2 teaspoon (2g) salt (adjust to taste)
  • Pinch of red pepper flakes (optional, for a little heat)
• For Finishing:
  • 1 tablespoon (8g) cornstarch (for thickening, if desired)
  • 2 tablespoons (30ml) water (to mix with cornstarch)
  • Fresh chopped parsley or green onions (for garnish)

Ingredient Tips: I always go for small-batch maple syrup—it’s worth it for the bold flavor. For bourbon, don’t stress; a basic bottle like Maker’s Mark or Jim Beam works well. If you’re avoiding alcohol, you can swap bourbon for apple juice, though you’ll miss a bit of depth. Soy sauce is key for balance, and tomato paste makes the sauce cling to the chicken. You can use chicken breasts if thighs aren’t your thing, but they may need less cooking time (keep an eye out for dryness!).

Substitutions: Try coconut aminos instead of soy sauce for gluten-free, or honey in place of maple syrup if you’re out. For a dairy-free meal, there’s nothing to change—this recipe is naturally dairy-free. If you want extra veggies, toss in some bell peppers or carrots halfway through the cooking. This recipe is flexible, so use what you have!

Equipment Needed

• Slow Cooker (Crockpot): 4 to 6-quart size works best. I’ve used both basic models and programmable ones. If you’re using a smaller crockpot, halve the recipe.
• Mixing Bowl: For whisking together the sauce before pouring over chicken.
• Measuring Cups and Spoons: Accurate measurements make a difference in flavor balance, especially with the maple syrup and bourbon.
• Garlic Press or Sharp Knife: Fresh minced garlic is so much better than jarred—trust me, I’ve tried both.
• Tongs: For lifting chicken out after cooking (it gets tender and can fall apart).
• Small Saucepan (Optional): If you want to quickly thicken the sauce at the end, this is handy.

Alternatives & Tips: If you don’t have a crockpot, a Dutch oven in the oven at 300°F (150°C) for about 2 hours works. For mixing, any bowl will do—I’ve even used a large measuring cup in a pinch. Budget-friendly slow cookers work just as well as fancy ones. Clean your crockpot right after cooking, especially with sticky sauces (soak in warm water for easy cleanup).

Preparation Method

1. Prep the Chicken:
   
   Trim any excess fat from 2 pounds (900g) chicken thighs. Pat dry with paper towels. Place chicken in the crockpot.
   
   Tip: If using breasts, cut larger ones in half for even cooking.
2. Mix the Sauce:
   
   In a mixing bowl, whisk together 1/2 cup (120ml) maple syrup, 1/4 cup (60ml) bourbon, 1/4 cup (60ml) soy sauce, 3 tablespoons (45ml) tomato paste, 4-5 minced garlic cloves, 2 tablespoons (30ml) apple cider vinegar, 1 tablespoon (15g) brown sugar, 1 teaspoon (5g) smoked paprika, 1/2 teaspoon (2g) black pepper, 1/2 teaspoon (2g) salt, and a pinch of red pepper flakes.
   
   Note: Taste the sauce before pouring—adjust sweetness or salt if needed.
3. Combine & Cook:
   
   Pour the sauce evenly over the chicken in the crockpot. Turn chicken pieces to coat.
   
   Cover and cook on LOW for 5-6 hours or HIGH for 2.5-3 hours.
   
   Time Estimate: I always prefer LOW for juicier chicken, but HIGH works for busy nights.
4. Check for Doneness:
   
   Chicken is done when it’s fork-tender and reaches 165°F (74°C) internally.
   
   Sensory cue: The sauce will be bubbling and fragrant, chicken pulls apart easily.
   
   If using breasts, check at the 2-hour mark on HIGH; they cook faster.
5. Thicken the Sauce (Optional):
   
   Remove chicken and set aside (cover to keep warm). Pour sauce into a small saucepan. Whisk together 1 tablespoon (8g) cornstarch and 2 tablespoons (30ml) water, then stir into the sauce. Simmer 2-3 minutes until thickened.
   
   Alternatively, you can add cornstarch slurry directly to the crockpot and cook on HIGH for 15-20 minutes.
   
   Warning: Don’t add cornstarch before slow cooking—it can break down and lose thickening power.
6. Finish & Serve:
   
   Return chicken to the sauce or spoon sauce over chicken on a platter. Garnish with chopped parsley or green onions.
   
   Personal tip: Sometimes I shred the chicken right in the crockpot, stir it into the sauce, and serve over rice or mashed potatoes.

Troubleshooting Tips: If your sauce comes out too thin, just let it simmer uncovered a bit longer to reduce. If it tastes too sweet, add a splash more vinegar. Chicken too dry? Use thighs next time—they handle slow cooking like champs!

Cooking Tips & Techniques

I’ve learned a few things after making Crockpot Bourbon Maple Garlic Chicken on repeat. Here’s what’ll help you nail it every time:

• Don’t Overcrowd the Crockpot: Chicken should be in a single layer or just slightly overlapping. Overcrowding can lead to uneven cooking.
• Use Real Maple Syrup: The flavor is miles better than “pancake syrup.” If you substitute, expect a thinner, less complex sauce.
• Bourbon Matters: Don’t use super cheap stuff, but you also don’t need top shelf. A mid-range bourbon gives the best flavor.
• Keep the Lid On: Every time you peek, you lose heat and add cooking time. Trust the process!
• Thickening the Sauce: If you want that glossy finish, don’t skip the cornstarch step at the end. Add slowly and stir well.
• Season to Taste: Because brands vary, always taste the sauce before pouring it in. Adjust salt, sweet, or acid as needed.
• Cooking Failures: I once tried adding everything at once, including cornstarch, and ended up with a weird texture. Lesson learned—wait until the end for thickening.
• Multitasking: Chop a salad or start rice while the chicken cooks. The hands-off time is golden for getting ahead.
• Consistency: Using chicken thighs is the most forgiving—less risk of dryness. For chicken breasts, check early and don’t overcook.

Trust me, if you stick with these tips, your Crockpot Bourbon Maple Garlic Chicken will come out perfect every time. And honestly, even if you mess up a bit, the sauce is so good you’ll probably forgive yourself!

Variations & Adaptations

One of my favorite things about Crockpot Bourbon Maple Garlic Chicken is how easy it is to switch things up. Here are a few ways to make it your own:

• Dietary Adaptations:
  • For gluten-free, swap soy sauce for coconut aminos or Tamari.
  • For dairy-free, you’re good—this recipe is naturally free of dairy.
  • To make it alcohol-free, replace bourbon with apple juice or chicken broth.
• Seasonal Variations:
  • Add chopped apples or pears in fall for a fruity twist.
  • Toss in sliced bell peppers or carrots halfway through for extra veggies and color.
• Flavor Twists:
  • Try adding a teaspoon of fresh ginger for a subtle kick.
  • Use smoked maple syrup for deeper flavor if you can find it.
  • Substitute honey for maple syrup for a lighter, floral sweetness.
• Cooking Methods:
  • Use an Instant Pot on slow cook setting for quicker results (same instructions).
  • Oven-bake in a covered Dutch oven at 300°F (150°C) for 2 hours.
• Personal Favorite: I sometimes toss shredded chicken with steamed broccoli and spoon the sauce over everything—it’s a meal in one bowl!

Don’t be afraid to experiment. I’ve swapped the protein for pork tenderloin and it’s awesome, too. Whether you’re working with dietary restrictions or just want new flavors, Crockpot Bourbon Maple Garlic Chicken is up for the challenge!

Serving & Storage Suggestions

• Serving:
  • Serve warm, straight from the crockpot. I love it over fluffy rice, creamy mashed potatoes, or even buttery egg noodles.
  • Garnish with fresh parsley or sliced green onions for a pop of color.
  • Pair with a crisp green salad or roasted veggies for a balanced meal.
  • A glass of iced tea, apple cider, or even a bourbon cocktail pairs beautifully.
• Storage:
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freeze for up to 2 months—just cool completely, then pack in freezer bags.
  • Thaw overnight in the fridge before reheating.
• Reheating Tips:
  • Gently reheat in a microwave or on the stovetop with a splash of water to loosen the sauce.
  • If sauce thickens too much, add a little chicken broth to bring it back.
• Flavor Notes: The sauce actually gets better after a day—the flavors meld and intensify, so leftovers are gold. I sometimes make a batch just for meal prepping lunch bowls all week!

Nutritional Information & Benefits

Each serving (about 1/4 of the recipe) contains roughly:

• Calories: 320
• Protein: 28g
• Carbohydrates: 22g
• Fat: 12g
• Sugar: 14g
• Sodium: 650mg

Health Benefits: Chicken thighs are a great source of lean protein and iron. Maple syrup, though sweet, provides antioxidants and minerals. Garlic is known for its immune-supporting properties, and the slow cooking keeps everything tender without added fats. This meal is naturally dairy-free and can be gluten-free with coconut aminos. If you skip the bourbon, it’s kid-friendly too! Always check labels if you’re sensitive to soy or gluten.

Personally, I love that this recipe packs flavor but feels lighter than fried or creamy chicken dishes. It’s filling, energetic, and doesn’t weigh you down—perfect for busy evenings or meal prep!

Conclusion

If you’re searching for a dinner that delivers big flavor with minimal effort, Crockpot Bourbon Maple Garlic Chicken is your answer. It’s sweet, savory, and just a little bit fancy—without any stress. You can customize the ingredients to suit your family’s taste and dietary needs, and it’s nearly impossible to mess up (trust me, I’ve tried!).

I keep coming back to this recipe for weeknights, potlucks, and even meal prepping. There’s just something about that sticky, garlicky sauce over tender chicken that feels like a hug at the end of a long day. Give it a try, then tweak it—maybe add veggies, swap the syrup, or play with the heat. I’d love to hear what you think and how you make it your own!

Drop a comment below if you make this Crockpot Bourbon Maple Garlic Chicken, share your adaptations, or just say hi! Your feedback makes this little corner of the internet feel like a big kitchen table. Happy cooking!

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well and cook a bit faster. Just check for doneness early to avoid dryness, and halve large breasts for even cooking.

Is there a substitute for bourbon?

Absolutely—use apple juice, chicken broth, or even white grape juice for a kid-friendly, alcohol-free version. The flavor won’t be quite the same, but it’ll still be delicious!

Can I make this recipe gluten-free?

Yes, just swap soy sauce for coconut aminos or gluten-free Tamari. All other ingredients are naturally gluten-free.

How do I thicken the sauce?

Mix 1 tablespoon (8g) cornstarch with 2 tablespoons (30ml) water, then stir into the hot sauce at the end. Simmer until thickened, about 2-3 minutes.

Is Crockpot Bourbon Maple Garlic Chicken good for meal prep?

It’s perfect for meal prep! Store leftovers in the fridge or freezer, and reheat with a splash of water. The flavors actually improve over time.

Crockpot Bourbon Maple Garlic Chicken

---

• Author: Savannah Collins
• Total Time: 5 hours 10 minutes (LOW) or 2 hours 40 minutes (HIGH)
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This easy slow cooker chicken recipe features tender chicken thighs simmered in a sweet, savory, and garlicky bourbon-maple sauce. Perfect for busy weeknights, potlucks, or meal prep, it’s a crowd-pleaser with bold flavor and minimal effort.

---

Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken thighs (or breasts)
• 1/2 cup pure maple syrup
• 1/4 cup bourbon
• 1/4 cup low-sodium soy sauce
• 3 tablespoons tomato paste
• 4–5 garlic cloves, minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar (optional)
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Pinch of red pepper flakes (optional)
• 1 tablespoon cornstarch (for thickening, optional)
• 2 tablespoons water (to mix with cornstarch)
• Fresh chopped parsley or green onions (for garnish)

---

Instructions

1. Trim excess fat from chicken thighs and pat dry. Place chicken in the crockpot.
2. In a mixing bowl, whisk together maple syrup, bourbon, soy sauce, tomato paste, minced garlic, apple cider vinegar, brown sugar, smoked paprika, black pepper, salt, and red pepper flakes.
3. Pour the sauce evenly over the chicken in the crockpot. Turn chicken pieces to coat.
4. Cover and cook on LOW for 5-6 hours or HIGH for 2.5-3 hours, until chicken is fork-tender and reaches 165°F internally.
5. Remove chicken and set aside (cover to keep warm). Pour sauce into a small saucepan. Whisk together cornstarch and water, then stir into the sauce. Simmer 2-3 minutes until thickened. Alternatively, add cornstarch slurry directly to the crockpot and cook on HIGH for 15-20 minutes.
6. Return chicken to the sauce or spoon sauce over chicken on a platter. Garnish with chopped parsley or green onions.
7. Optional: Shred chicken in the crockpot, stir into the sauce, and serve over rice or mashed potatoes.

Notes

For gluten-free, use coconut aminos or Tamari instead of soy sauce. Chicken breasts cook faster; check early to avoid dryness. Use real maple syrup for best flavor. Thicken sauce at the end with cornstarch slurry. Add veggies like bell peppers or carrots for variation. Leftovers taste even better as flavors meld.

• Prep Time: 10 minutes
• Cook Time: 5-6 hours (LOW) or 2.5-3 hours (HIGH)
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: About 1/4 of the recipe (1/2 pound chicken with sauce)
• Calories: 320
• Sugar: 14
• Sodium: 650
• Fat: 12
• Saturated Fat: 3
• Carbohydrates: 22
• Fiber: 1
• Protein: 28

Keywords: crockpot chicken, bourbon maple chicken, slow cooker, garlic chicken, easy dinner, meal prep, comfort food, weeknight dinner, gluten-free option, dairy-free