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 were 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
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/4 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
Put chicken in bottom of large slow cooker. Cover with other ingredients. Let cook 6 â€“ 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.