1. Prepare the Chicken

• Trim any excess fat from the chicken thighs and pat them dry with a paper towel. If using chicken breasts, cut them into large chunks for better absorption of flavor.

2. Make the Sauce

• In a medium bowl, whisk together soy sauce, apple juice, ketchup, brown sugar, honey, rice vinegar, ginger, garlic, red pepper flakes (if using), and black pepper.

3. Add to Crock Pot

• Place the chicken in the Crock Pot and pour the prepared sauce over the top. Stir gently to coat the chicken evenly.

4. Slow Cook

• Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours until the chicken is tender and easily pulls apart with a fork.

5. Thicken the Sauce

• In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry.
• About 30 minutes before serving, pour the slurry into the Crock Pot and stir. Let the sauce thicken as it continues to cook.

6. Shred the Chicken (Optional)

• If you prefer a shredded texture, use two forks to pull apart the chicken and mix it with the sauce. Otherwise, leave the chicken in whole pieces for a heartier dish.

7. Serve and Garnish

• Spoon the Bourbon Chicken over steamed rice, quinoa, or noodles.
• Garnish with sliced green onions and sesame seeds for extra flavor.