Crock Pot Bourbon Chicken

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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.5 cup Soy Sauce, Low Sodium
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  3 tbsp Vinegar, Apple Cider
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  0.3 cup 1/4 cup bourbon ((You don't need top-shelf—just make sure it's a brand you'd also enjoy drinking. I like Bulleit.))
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  3 tbsp Brown sugar
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  2 tbsp Maple syrup
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  5 Garlic(15g)
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  1 tbsp Ginger, Fresh Root
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  0.3 tsp 1/4 teaspoon ground black pepper
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  2 tbsp Cornstarch
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  0.3 cup Green Onion (Scallion)
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  2 cup Rice, Brown, Long-Grain

Instructions

1. 1In a mixing bowl, whisk together the soy sauce, apple cider vinegar, bourbon, brown sugar, maple syrup, crushed garlic, minced fresh ginger, and ground black pepper until the sugar is dissolved.
2. 2Place the trimmed chicken thighs in the slow cooker in a single layer. Pour the sauce over the chicken, ensuring each piece is well coated.
3. 3Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches 165°F internally and is tender throughout.
4. 4Transfer the cooked chicken to a cutting board and chop or shred into bite-sized pieces. Return the chicken to the slow cooker.
5. 5In a small bowl, whisk the cornstarch with 2 tablespoons of the hot cooking liquid until smooth. Stir the slurry into the slow cooker, then cover and cook on HIGH for an additional 15–20 minutes until the sauce thickens and coats the chicken.
6. 6Cook the brown rice according to package directions while the sauce thickens.
7. 7Divide the cooked brown rice evenly into 4 meal-prep containers. Spoon the bourbon chicken and sauce over each portion, then top with chopped green onions. Seal and refrigerate for up to 4 days.