This recipe caught my eye…I found this on Pinterest. It asked me (yes, I talk when I cook…lol) to cook the chicken in a skillet and add the sauce, simmer, etc., all I saw was a big mess, so I decided to give it a lil ‘Cori kick’ and skip out on all the mess and do it the easy way (crock pot)…turned out succulent and very rich in flavor. THIS HAS BECOME JOSH’S (and mine too) FAVORITE! Enjoy!
Makes: 6 servings
Here’s what you’ll need:
2 pounds boneless/skinless chicken thighs or breasts (I used thighs)
1 Tbsp olive oil
2 garlic cloves, minced
1/4 tsp ground ginger
3/4 tsp crushed red pepper flakes
1/4 cup apple juice (I omitted)
1/3 cup light brown sugar
2 Tbsp ketchup
1 Tbsp cider vinegar
1/2 cup water
1/3 cup soy sauce
1 – 2 Tbsp cornstarch mixed with a little water
Turn crock pot on LOW. Meanwhile, in a small bowl, mix olive oil, garlic, ginger, red pepper flakes, brown sugar, ketchup, cider vinegar, water, and soy sauce with a wire whisk until well-blended.
Before pouring sauce over chicken, sprinkle chicken with a little bit of salt and pepper. Pour bourbon sauce over chicken and cover tightly…
Cook on LOW for 6-8 hours (depends on your crock pot). The last 30 minutes (turn crock pot on HIGH) add 2 Tbsp cornstarch (in a cup) and mix with a little bit of cold water until dissolved, pour into sauce, let boil for 2 minutes, sauce should thicken. Serve over wild rice and garnish with fresh parsley.