Pinned There, Done That: Slow Cooker Honey Bourbon Chicken

If you're new to The Traveling Spoon, you can read more about my 'Pinned There, Done That' feature here. I'm working on a button for the series, but that's no reason you should miss out on updates in the meantime!

Sorry to disappoint those of you who are here for boozy chicken - this dish isn't alcoholic (it actually gets its name from the famed Bourbon Street in New Orleans), but it's pretty amazing nonetheless. If you've ever eaten Chinese food in a mall food court (go on, you can admit it - I won't judge) you've probably encountered this dish. It's the one being passed out on toothpicks to entice you to buy - and I have to admit that on more than one occasion, it's worked.

This dish is a perfect blend of sweet and salty with a really savory kick (I love umami!), so when I discovered a recipe circulating around on Pinterest I just had to give it a try. In the past, I've sated my Bourbon Chicken cravings with my own Honey Chicken recipe. That tangy dish makes a great meal, but this recipe goes in the crockpot and, well, sometimes convenience is king.

The Pinspiration:

The Product:

The recipe comes from a great blog called Table for Two, although Julie recently had to rename her version because all her readers were expecting boozy chicken! Her photos looked so delicious that I tried to follow her recipe to the letter. Of course, you know that's not my strong suit, so you'll notice a few minor changes - most notably, the addition of Worcestershire sauce: I think it adds a welcome bit of tang. I also cut the added oil completely because chicken thighs are naturally a little fatty - Matt and I didn't miss it one bit. So with those admissions, lets get to the recipe:

Slow Cooker Honey Bourbon Chicken

5-6 boneless, skinless chicken thighs (frozen is fine - see instructions)
Salt and Pepper
1 cup honey
1/2 cup soy sauce (reduce slightly if chicken is frozen)
1/4 cup ketchup
1-2 Tablespoons Worcestershire sauce (optional)
2 cloves garlic, crushed and minced
1/2 cup onion, finely diced
1/4 teaspoon red pepper flakes
Cornstarch, for thickening

Place chicken thighs in crock pot and sprinkle with salt and pepper. In a medium-sized mixing bowl, combine honey, soy sauce, ketchup, Worcestershire sauce, garlic, onion, and red pepper flakes. Stir to combine thoroughly. Pour over seasoned chicken.

Cook on low for 3-4 hours, or high for 1 1/2 - 2 1/2 hours (if chicken is frozen, cook on high for at least the first hour, and be prepared to add additional cooking time). Take care not to overcook - you want to be able to cut, not shred, the chicken.

When chicken is done, remove meat from crockpot and cut into bite-sized chunks. Combine some cornstarch with a small amount of water and add to the remaining liquid in the crockpot. Whisk until the liquid thickens into a sauce (add more cornstarch, if necessary). Return chicken to the crockpot and serve hot, with rice and steamed veggies.

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