Another week another snow storm…ugh. I feel like we are living in an igloo at this point! With another storm and the possibility of power going out I made slow cooker whiskey chicken. The original recipe I looked at called for Bourbon but I did not have bourbon but I did have whiskey left over from another recipe. (Pioneer Woman’s whiskey sliders). This recipe is a little sweet with just a hint or heat, you can add more red pepper flakes if you want more heat! I served this over Jasmine rice and it was not only simple…but also delicious!
INGREDIENTS
3 Boneless, skinless chicken thighs
3 Tablespoons cornstarch
SAUCE
2 cloves of garlic, minced
1/2 teaspoon red chili flakes
1/3 cup apple juice
2 Tablespoon honey
1/4 cup brown sugar
1/4 cup ketchup
3 Tablespoons cider vinegar
1/4 cup water
1/4 cup whiskey
1/4 cup soy sauce
DIRECTIONS
Mix all the sauce ingredients in a medium size bowl. Place the chicken thighs in the slow cooker, pour sauce on top, cover and cook on low for 6-7 hours or on high for three hours. Once chicken is cooked through, remove the chicken from the slow cooker and shred using two forks. While the chicken is still out of the slow cooker combine the cornstarch and three tablespoons of water and whisk it into the sauce that is in the slow cooker. Put the chicken back into the slow cooker and cook on high for one more hour. Serve over buttered pasta or Jasmine rice.
Enjoy,
