Bourbon Chicken
So it turns out that I had Bourbon Chicken planned for the night of the Superbowl. Coincidence? Nah, a gift from the blogging gods. I think this is supposed to be a take off of a Chinese dish but we’re going to pretend it’s Bourbon Street Chicken for this post.
I slow cooked it because I’ve recently found myself with no time for cooking, baking, blogging etc. and the chicken turned out so tender. I just love chicken done in the crockpot. The sauce was a bit on the sweet side so I’ve changed the recipe to make it not-so-sweet but you still may have to play around with it. I found some parsley and crushed red pepper flakes sprinkled on top really helped counteract the sweet and make it extra delicious, of course.
- 2 pound boneless skinless chicken breasts
- 1 garlic clove, minced
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ cup apple juice
- ¼ cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- ½ cup water
- ⅓ cup soy sauce
- Put chicken in bottom of large slow cooker. Cover with other ingredients. Let cook 6 – 8 hours on low; remove chicken and shred or cut into chunks. Return to slow cooker and stir to combine. Serve over rice with more crushed red pepper flakes on top.
adapted from Recipe Zaar
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