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“Bourbon chicken? Bourbon chicken? Sample?”
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You know those food court Chinese places that you pass in the mall that shove chicken on a toothpick in your face and practically force you try it even if it’s like 10am.
Update: 7/24/2012: Yes, you may use boneless, skinless, chicken breasts instead of thighs.
I won’t lie, it’s hard to refuse something like that. It just smells and tastes so good, even if it is early in the morning.
However, it’s not “real” Chinese food and I don’t like that they broadcast it like it is. Hey, I’m a tad bit bias.
Anyway, enough of my hating because we all know how obsessed I am with that stuff and as far from Chinese as it may be, I still get it whenever I go to Panda Express or am grabbing a quick bite at the food court. But now that there’s a way to make it in the crockpot (and believe me, it makes your entire house smell so fantastic), I don’t think I’ll be getting it anymore at a food court. It’s SO easy to make. It’s like 9 simple ingredients that you already have at home & you throw into a crockpot and wait 3 hours and you have food court style food at home.
Crockpot Honey Sesame Chicken
Yield: 4 servings
Ingredients:
1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1 cup of honey
1/2 cup of low sodium soy sauce
1/4 cup ketchup
2 tbsp. vegetable oil
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
Cornstarch
Sesame seeds
Instructions:
- Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
- In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
- Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
- When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
- Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.
Adapted from Six Sisters’ Stuff
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This sounds AMAZING! I rarely eat Chinese takeout and very seldom do I frequent the mall so this is my kind of Chinese meal. I love making take out favorites at home!
Oh but I wish you could get the lovely high pitched accent they scream it at you in b/c that’s the best part! ;)
This is a bourbon chicken I’d happily take a sample of…their stuff scares me!
I’m not above Chinese food at 10am. And this – I would eat any time of day. Gorgeous doll. As per usual. :)
They really do practically force you to take their sample! I dislike that. This recipe does look incredibly simple!
yummmm!! i love those samples, but this looks a million times better!
I love the simplicity of this recipe! I rarely get to the mall these days, but when I do, I’m always tempted by the Chinese food in the food court :)
You make me laugh every time, I would love to listen to you speak in person :) This looks delicious!
Please can you move over here and cook for me all the time?!
This might have to happen in my slow cooker next week!
Ahaha totally burst out laughing at your description of the food court–that exactly what it’s like!! Awesome recipe…and got me craving food court Chinese!
Small world!! I made this a few weeks ago!! I loved it! So simple and easy!
I’m most definitely making this sometime this week – I already have everything on hand and it looks delicious!
yes. please.
why is it called bourbon chicken? Looks fabulous and I’m going to give it a try in the next day or so, just curious. Thanks for sharing.
Bookmarked! I can’t wait to give this a try, especially since I just got a crockpot.
I don’t know why it’s called bourbon chicken. All the takeout places at the mall just seemed to have called it that and ran with it, lol
Once we get settled into an apartment here in Seattle and I get my slow cooker back, I am so making this!
Your crockpot will be super happy you’re filling it with this amazing/delicious dish :)
How can you call it honey bourbon chicken if you don’t use bourbon?
It’s what the takeout places call it so I just followed suit..
This looks good but where is the bourbon? ;)
Hopefully in the glass that’s in your hand.
This looks great! I’ve always wanted to make Bourbon Chicken at home – and making it in the crock pot makes it even easier! (By the way, the name comes from the famous Bourbon Street in New Orleans, which may explain why you saw it in a Cajun restaurant, too.)
I saw “Bourbon” and I had to come take a look…hehehe :) Looks really good, even without the bourbon! Always looking for good slow cooker recipes
Hooray for crockpot food. I must try this, we are fans of Chinese food, just not any of the Chinese food in this town so I have to resort making my own. The easier the better.
Yum! I love a good easy crockpot meal! :)
Thanks for coming back to me re the bourbon. In NZ we have a dish served in our food courts that looks similar but is called teriyaki chicken and is very tasty but sometimes the teriyaki is very strong and leaves a not that pleasant after taste so if I get this right it’ll be much much nicer. Thanks
Ooo, I love those food court samples, especially the bourbon chicken. Your recipe looks delicious Julie! I’ll be printing this to try. My crock pot is getting a good workout this season! :) Thanks for sharing.
PERFECT timing!! I was searching for chicken thigh crock pot recipes and this popped up on Pinterest. Easy ingredients that I already had.
It’s all in the crock pot now happily stewing away. Thank you! :)
it looks absolutely delicious! However I don’t have a crockpot. Could I cook it differently maybe with a ceramic casserole in the oven? Would the cooking time be different? x
I’m not sure if it’d have the same results. What I’d do instead of the crockpot: cook the chicken normally on the stove with some vegetable oil (use the 2 tbsp. it calls for in the recipe) then cut it into pieces, and then pour the sauce over the chicken and then stir to mix well :)
What a perfect Chinese Dish! LOVE the new design!! Beautiful :)
YAY!!! I love the new look of the blog. I don’t get mine updated until June.
Looks delicious, wherever it is from! Love the site too, looks amazing!
Trying this tonight!! Looking forward to checking out the rest of your blog as well :)
Awesome! I hope you enjoy it :) it’s one of my favorites!
yum!! i’m so making this for dinner this weekend.
Bourbon in the name refers to Bourbon Street in New Orleans, where this cajun dish originated.
Love this! Was wondering, could I use boneless skinless chicken breasts instead? I just happen to have them on hand :)
Yes, you can! However, chicken thighs are more fatty so if you use chicken breasts, I’d decrease the cooking time by 1/2 hour or 45 minutes to keep the moisture. Also, I wouldn’t throw the entire breast in, I’d slice them in half and then throw them in to ensure thorough cooking time since breasts tend to be on the thicker side :)
Oh YUM! Love that you added bourbon.
Has anyone tried adding bourbon to this recipe? Would it create too much liquid for the sauce?
Go on and try to add it. If it’s too much liquid for the sauce, you can always thicken it up with cornstarch so it’s a win-win :)
i am making this for the second time, i omited the red pepper flakes and used white pepper instead im going to serve it with brown rice and i am not sure what for a veggie yet i was thinking either some steamed broccili and beansprouts and bok choy or roasted cauliflower and broccili ….any suggested on what would pair best
Yum! I think it’d be great pairing it with bok choy or broccoli :)
If it hadnt said bourbon .. i probably would not have stopped here, nor would i have had it in my crock pot tonight, i thank you for this BOURBON recipe :)
Made this last night and it was amazing.
I would like to make this for a party, is there anyway that I could get a list of ingredients that would serve 12 people?
Thanks.
The ingredients would all be the same. Just triple it. Example: 1 cup honey would now mean 3 cups of honey.
Whatever the name its delicious! I made this the other night for my husband and he NO WORD OF A LIE! told me it was the best dish I had ever created for him! :)
Haha, that is awesome! So good to hear :) thanks for the feedback!
I don’t care what it’s called. I was happy with the bourbon in the name. Either way, it looks delish and I’m going to try it this week! Thanks so much!
This sounds awesome!!
I made this tonight and it was delicious! I dredged the chicken in a mix of flour and cornstarch then seared it in a skillet before putting it in the crock. I didn’t have to thicken sauce and the meat had a nice coating on it. I also substituted sesame oil for the vegetable oil
[...] Honey Bourbon Chicken [...]
question – how many does this recipe feed? It looks like something my family (all of them) would love.
thanks!
The serving size says it serves 4. It should be plenty for 4 when you serve it atop rice. If you feel you want to just serve it alone, you might want to double the recipe, but I don’t know how large your family is.
QUESTION: COULD I JUST USE CHICKEN BREAST CUBED TO MAKE EVEN EASIER????????
Yes, if you read through the comments, another user asked about this. I said: Yes, you can! However, chicken thighs are more fatty so if you use chicken breasts, I’d decrease the cooking time by 1/2 hour or 45 minutes to keep the moisture. Also, I wouldn’t throw the entire breast in, I’d slice them in half and then throw them in to ensure thorough cooking time since breasts tend to be on the thicker side :)
Sounds delish, can’t wait to try. Thanks for sharing.
I love easy recipes with simple ingredients. This looks good. I only like white meat. Have you tried it with chicken breasts?
Yes, if you read through the comments, another reader asked about this. I said: Yes, you can! However, chicken thighs are more fatty so if you use chicken breasts, I’d decrease the cooking time by 1/2 hour or 45 minutes to keep the moisture. Also, I wouldn’t throw the entire breast in, I’d slice them in half and then throw them in to ensure thorough cooking time since breasts tend to be on the thicker side :)
I know several people have asked about chicken breasts– I am not a huge fan of dark meat but do you think it will taste as good or do you lose something by not using the thighs? Also, can you buy thighs that are de-boned and de-skinned??
I don’t believe you lose anything by not using thighs. I think it’ll taste just as good. I’d reduce cooking time so it’s not dried out since thighs are fattier. You can buy thighs that are boneless and skinless. That is what I used in this recipe.
THis looks amazing, can’t wait to try it. Keep doing a great job, greatly appreciated! Whatever you call it, how about, YUM
My boyfriend use to be a chef and so I rarely cook :) But I am in charge of starting the weekly slow cook every Tuesday morning. Made this and it is the best! We had it with basmati rice and steamed broccoli. Definitely a keeper. Thanks!
Just made this today for my husband and I….FANTASTIC!!! I will definitely be making this again. :)
Could you use frozen chicken or do you recommend thawing it before putting it in the crockpot?
I’d recommend thawing it before putting it in the crockpot.
It’s called “Bourbon” chicken for “Bourbon Street” in New Orleans.
Did you cut up the thighs before the crockpot, they look smaller pieces? THanks again for all the recipes, look wonderful.
Soory, missed where you stated, cut into chunks. Thank you again for all the details, having it cooking now. Thank you
No problem :) I hope you enjoy it!!
I loved this recipe. The chicken was sweet and full of flavour and really tender. There was a little too much sauce for that amount of chicken…next time I’ll put more chicken or less sauce. I think I’m going to use the left over sauce for something today :)
Made this a few nights ago. Bit hit with the entire family! Doubled the recipe. Couldn’t be easier.
I made this for dinner tonight and I must say it is absolutely amazing! The only change I made was using chicken breast instead of things! Superb! Thanks for sharing your recipe.
Could I use teriyaki sauce instead of soy, or would that totally mess it up? Excited to make this! Looks so yummy!
Made this tonight and it was deeeeeeelish!!!!!
I don’t think the taste would come out right so I’d stick to using soy sauce if you can!
This was delisth!!!! I Used bone in chicken thighs. And I put them in frozen because I need a longer cook time than this. Lol. It was on low for 8 hours maybe even 9. Thanks for the recipe!
I’m sorry you have had to deal with controversy over the name for this dish! Some folks just look for stuff to quibble over, we’ve all had the bourbon chicken in the mall experience I think, and ought to know what you are trying to share with us. I tried this and it’s great, whatever you want to call it. Thanks for the recipe! “However, it’s not “real” Chinese food”… after my first child was born I worked part-time in a restaurant called the Soo-Chow Inn. It was family owned and operated and I was so grateful to work for people that expected me to put my family first. The food on the menu was quite delicious, and the clientele was happy. But it was our custom to sit down to a late supper after closing, and THAT my friend, was “real” Chinese food. Absolutely nothing at all like the Americanized stuff on most restaurant menus, and I had some adventures, trying things I probably never would have otherwise. Beautiful people, they were so good to me and mine. I still do the Chinese takeout thing, but I have some very fond memories and sometimes a downright CRAVING for the after hours stuff! So I usually smile when folks want to get all up in arms about the names of food court stuff…. ;-)
I just made this last night and it was AMAZING!!! I wanted to share though that I could only find a package of 12 chicken thighs, so I planned on just doubling the sauce. First I mixed up one batch of sauce according to the recipe….and it looked like so much. I went with my gut and used the regular recipe with double the amount of chicken, and it turned out so well. Better than take-out!
Not to make this unhealthy, but—do you think you coat the chicken pieces in whole wheat flour and brown them, then put them in the crock pot? I like a little crust on my chicken…what do you think?
Thanks! it looks delicious!
I feel like the crust would just melt off and not even be on there after the 4 hours it’s in the crockpot.
I made this recipe tonight. I prepped it before work and then turned the crockpot on high once I got home. 2 1/2 hours was a perfect cook time. My husband and I both enjoyed the recipe. I felt like it was a bit saucy even when using a pound and a half of chicken. I will either double the chicken or reduce the amount of honey and soy sauce I use the next time I make this recipe. I will definitely try this one again. It was easy, different, and very flavorful. Steamed broccoli was a nice pairing with the rice. Thank you for sharing it!
Could you use chicken breast meat instead of thighs?
I’ve answered this in previous comments. Answer is yes.
Made this tonight, I looooved it, went back for seconds which is not my yoush. My little people wouldn’t eat more than one bite but that doesn’t say much, thing one won’t even eat mashed potatoes, that’s absurd. I agree there was a lot of extra sauce, maybe didn’t need to finger clean my honey jar to get a full cup out of it… So yummy though, toasted the sesame seeds, extra yum. Thank you for this recipe!
I made this the other night with rice and stir fried veggies and it was so good! Thanks for the recipe.
[...] adapted from Table for Two. « Lime Round Up for St. [...]
Could you use Chicken wings or chicken breats instead of what is asked in the recipe?? If so how much of each? I bought a huge package of chicken wings and thought about using those, for this recipe. ^,^ This looks fantastic!
Yes, as previous comments I’ve answered, I have said you can use chicken breasts instead but would need to cut down on the time it cooks since breasts aren’t as fatty as thighs and you wouldn’t want them to dry out. I’m not sure about wings though.
This was awesome, no matter what you name it! I added a splash of OJ to the sauce before cooking and it added some tasty dimension. Thanks for sharing this with us :)
Can’t wait to make this. I’m so angry you changed the name from honey bourbon chicken though! Kidding… whatever it’s called it’s going to be great :)
I’ve had this pinned for a while now and just tried it last night. Just wanted to let you know it was so so so good! I did omit the onions because I didn’t have one, but it was delish. My husband asked me to make it again…Soon! Thanks for posting! :)
It’s the in the crockpot and I can’t wait to taste it!! One of my favorite takeout items!! thank you!!
got this in my crockpot now :) can’t wait to try it tonight! used 2 1/4 lbs of chicken thighs so i doubled everything up. excited to say the least :)
I’m making this tonight for dinner along with eggrolls and rice, my kids are pretty excited.
This looked right up you guys’ alley!
Hey Julie! I found this recipe on Pinterest and just had to try it. So I did last night and my husband, 2 year old son, and I loved it! If a 2 year old eats it then you know it is a good one. I am now following your blog and am enjoying going through your recipes. I am looking forward to all of the future ones too. :) I blogged today about your recipe so all my friends can try this recipe too!
Aww, I’m so glad you made it and are following my blog :) I’m so happy to have you here! Thanks for the link back on your blog! Have a great day :)
Making this in the crockpot with frozen chicken breasts. (I thought I would try them frozen and see what happens!) Looking forward to trying it tonight.
I don’t really care what you call it, that stuff looks gooooood! I’ll be making this recipe this week!
[...] you want to have a great dinner waiting for you when you get home, make crockpot honey bourbon chicken. (Serve it over another packet of microwavable rice. I won’t tell anyone that you used a [...]
This is sensational!!!! I will be making this often. It comes together so quickly yet tastes like you worked for hours. I served it over Jasmine rice and it was a wonderful combination. Thanks for sharing!
Hi. I was just wondering if you have to use canola oil can you use vegetable oil? Thanks.
The recipe called for vegetable oil, nowhere did it say canola oil, so yes, you can use vegetable oil.
[...] adapted slightly from Table for Two [...]
should you leave the fat on the thighs or cut it off?
Cut off as much as you can.
I don’t care what you call it. I just saw a picture on Pin It and it looks delicious!!! I can’t wait to try it!!
Just looking back to write the ingredients on my shopping list… I have to say, you must have a special gift. I noticed all of the questions over one simple dish and your comments filled with patience. I would have shut down my site or attacked my computer with a meat tenderizer by now!!!! I will be trying this dish this week. It sounds like something my kids will enjoy. Thanks for sharing!
was wondering if you had to use the low sodium soy sauce?
not really wanting to run to the grocery:)
No, you don’t have to. Use whatever you got on hand.
Made this tonight. The house smelled so good while it cooked. It was very good but a little on the sweet side. I’d reduce the honey a little bit next time. Yes, it is saucy so using a little more than a pound of chicken is good.
I leave our house at 6am and don’t get home till around 4…would this be okay left on low for that long??? I wouldn’t want the chicken to be – like – burned or rubbery or something. Thanks!
Might be a bit too long. I feel like the chicken would be really whittled down to nothing.
[...] tablefortwoblog.com via Maike on [...]
[...] CROCKPOT HONEY BOURBON CHICKEN (recipe from Table for Two) [...]
Made this recipe two weeks ago and now have made it again. Awesome recipe we both enjoyed it so much. I added two star anise to the crockpot the second time and it really adds a nice flavour!! LOVE this recipe! Thanks
Greetings from Mississauga, Ontario
[...] tablefortwoblog.com via Jane on [...]
I’m wondering if you can use chicken breast instead of thighs…and why is it called bourbon chicken if there’s no bourbon in it? (Just kidding…you have the patience of a saint, Julie!) Thanks for the recipe! Going to try it tonight! :)
I rarely eat Chinese food because it’s all too salty and heavy for me but this looks light enough that I could handle. And I can toss it in my crock pot which is even better!
Question – can i mix flour instead of cornstarch to thicken the sauce? I am a novice cooker so this may seem like a silly question.
No question is silly :) yes you can use flour to thicken.
The recipe is believed to have originated on Bourbon Street, and some versions have bourbon in them. I don’t blame you for changing the name though! :)
I’m making this recipe for dinner tonight. I can’t wait to try it! On a side note, in step #4 you put “stock pot” instead of “crockpot”, oops.
Made it for dinner tonight and it was so easy and sooo good! I was so excited by my success. I made the chicken in my small crockpot on high for 2 1/2 hrs.
[...] Inspired by Table for Two [...]
When I ran to the store this morning I was in a hurry and I now realize that I got regular chicken thighs, not boneless skinless, will that drastically affect the taste?
No, you’ll be fine! :)
Thanks for sharing this! I made it for the first time. I followed it to a T. Overall it was ok. I found it to be a little too sweet for a dinner meal. I think next time I am going to reduce the amount of honey and stick to regular soy sauce to give it that salty sweet taste.
Oh screw the people who never heard of Bourbon Street. This recipe rawks friggin hard. I found it on Pinterest and just love it.
I have to say, this is mouth watering good. Next time I will double the chicken….The crock pot was empty in no time:) LOVE IT!!!!
This recipe is soooo good!! It was a HUGE hit at my house! :) Super easy + super tasty = SCORE! ;)
I am making this for dinner tonight…..wish me luck!
I think they added the word “bourbon” so ppl will talk about it and ask the question “where’s the bourbon”…It’s more of a conversation about it then just a mention, as you see here and it gets around to more ppl…Just my thought…Sounds good and I will be making soon…thank you…
I’m going to make this tonight! Do you think I could replace some of the honey with agave nectar??
Yes, you sure can!
Looks good…going to try to make it in the oven as I don’t have a crock-pot. And FYI…they call it bourbon chicken because you are supposed to mix 2-3 Tablespoons of a good smooth bourbon with your soy sauce. That’s how I’ve always seen it done.
I don’t like thighs – mine or chickens’! Can I use boneless, skinless breasts and cut them into the right size pieces?
As I’ve answered in the above comments, yes, you may use boneless skinless breasts instead of thighs.
This looks delicious. My daughter has a tomato allergy though – any idea on a substitute for the ketchup?
They have recipes out there for tomato-free ketchup but other than that, I really have no idea what you could use to substitute the ketchup in this recipe :(
Can you make this with chicken breasts instead of thighs?
I am in the process of making this dish right now! I don’t use soy sauce so I used braggs, sauce so far tastes great!! Thanks so much for the recipe, I’m excited to feed my boys and myself tonight!!
made this tonight and it was GREAT. it is more teriyaki ish then honey sesame, maybe I added to much soy per honey ratio but it was still better then take out and since it’s a crockpot recipe it’s Hadley any work.. Adding to the monthly rotation.
My husband loves the Chinese in the mall..me not so much cause never know what you are getting. I made this and we were both in love! Very yummy!
[...] a coma…I mean, falling asleep, I will be occupying myself with cooking. First up on the menu, crockpot honey sesame chicken. I made this one other time and it’s 2 of my favorite things: super easy and absolutely [...]
I absolutely LOVED this!! The only thing I will change next time is doubling the recipe! By the time I had it on the table there wasn’t much left (due to me and my two kids picking at it as I was cutting up the pieces… once you start, it’s hard to stop!) I served this over white rice, steamed broccoli and water chestnuts! YUM!! Thank you!!
I also wanted to share, I am really into freezer meals. So I assembled everything but the cornstarch and sesame seeds into a gallon size zip lock bag and put in the freezer. Then it went right from my freezer to the crock pot. I made mine on my lowest setting (10 hours) for just under 5 hours.
How much cornstarch should be used?
I usually use 1 tbsp of cornstarch to 4 tbsp of water or however much it takes to “melt” the cornstarch. If the liquid isn’t as thick as you like it, add more cornstarch/water mix.
Thank you for this recipe!! I am starting back at college now that my son is starting Kindergarten and I have been looking to add to my crock pot recipes. I came across this one, and since it has such a short cook time on the high setting I’m trying it tonight!!
Do you think that if I put the chicken breasts in frozen, I could extend the cooking time to 8 hours so I can do this while at work?
I could see that as a possibility but I haven’t done it myself so I can’t say with 100% certainty that it’d work. I can SEE it working, I just don’t want to confidently say “YES!” and have yours not turn out right. Good luck!
This recipe is sooo easy and the sauce is amazing!!!!! My new favorite recipe.
[...] and hopefully cheap tray to put it on. I will make some lovely little dinner (been mulling over this chicken dish). I will make drinks (these drinks – so good – using grapefruit juice, tonic, gin and [...]
I tried this recipe and must admit to have been pretty lackadaisical about following it exactly. I was inconsistent about measuring quantities and substituted some ingredients. Nevertheless it was delicious! Next time I will see how good it is actually *following* the recipe.
Everyone ASKED about using chicken breasts but never RESPONDS how it turned out using them. I have this in the crock on high now with thawed breasts so I expect it will only take 1.5 – 2hrs hopefully. I did not use extra salt since all I had was regular soy sauce – fearing it would be TOO salty with both. This seems pretty adaptable – you could add some bagged mix stir fry veggies to make it healthier but steamed veggies with rice is also perfect.
I would also sprinkle this with some green onions diced up with the sesame seeds just for some color.
I will update on the outcome later.
1.5 hrs on high the chicken breasts were juicy & perfect. Sauce did not thicken quite enough as I wanted but tasted awesome. Husband said green onions would be great – I agree add that next time. This would be a great freezer meal too – premix the ingredients with the chicken to just dump in the crock once thawed. Have to try that next time too. A keeper for sure.
Thanks. This receipe is a keeper!! I used 10 thighs instead of the 5 that it called for. I am glad I did and as well did not double the sauce – as there was plenty. Next time, I will use 3/4 cup of honey just because often I will use less sugar than a recipe calls for. Always happy to find a good crockpot recipe.
[...] some ridiculous chicken. Made some ridiculous jam that may just have to become friends with puff pastry. [...]
I like bone in my chicken, to me it seems chickens come out more juicier and tender then boneless., Would you think if chopped bone in thigh would work for this recipe?
Yes, it’d probably be ok.
I can’t wait to try this tonight! It looks so yummy, I keep checking the clock because I want to eat it NOW! Thanks for sharing!
I made this tonight and it is FANTASTIC!! I used more chicken thighs (3 lbs) and there was plenty of sauce in the original recipe for it all. Really a great recipe, thank you for sharing!!!
[...] crockpot honey sesame chicken » Table for Two. [...]
[...] Crockpot honey sesame chicken1 (I use Mrs. Braggs instead of soy, and sriracha instead of pepper flakes) Sopa de albondigas (beef broth instead of chicken, kale instead of mustard/turnip greens) Black bean & sweet potato chili (chipotle in adobo diced instead of the ground chipotle) MEATLOAF. FINALLY! [...]
[...] tablefortwoblog.com via Mimzy on [...]
Thanks for sharing this recipe, I made it a few nights ago and can’t wait to make it again! Tastes awesome!
Tried this dish tonight and it was incredible. Thank you so much for posting this! Looking forward to cooking more of your dishes in the future!
Yay! :) thanks for the feedback!
[...] TUESDAY NIGHT: Crockpot Honey Sesame Chicken with Rice [...]
Made this tonight with skinless, bone-in thighs. Thickened sauce and served over my own fried rice. Pretty good :)
Making this now, my house smells wonderful. Hope it tastes as good as it smells!
I made this dish last night since I had company who loves to try new things as much as I do. I don’t personally recommend using the corn starch to thicken the sauce though. It gives it a bitter taste that my company and I didn’t enjoy. Thankfully I had saved a bit of sauce on the side, and it was very delicious! I will be enjoying this dish again soon :)
Saw this recipe this morning, had all the ingredients, am smelling it now and I already know it’s going to taste amazing. Thanks for the recipe!
Love this recipe, but where is the bourbon?
Made this today, it was very dry. Smelled good had an alright taste but not that great.
For this recipe can you use frozen chicken?
You can, but you’d probably have to cook it a bit longer.
I made this recipe yesterday with boneless, skinless chicken breasts and it was great. I halved it since I was just cooking for my boyfriend and me and it still turned out well, though I cooked it on low for 2.5 hours and will probably reduce that to 2 next time because the chicken got a little dry (I cubed it before I started cooking to make it easier). The sauce didn’t really thicken with the corn starch so I will probably just skip that step next time. I served it over a brown rice/broccoli stir fry and it really turned out way better than I expected, plus the house smelled great. It actually worked out that the sauce was so thin because it coated the rice and broccoli nicely.
Also, I think it is really ridiculous how many people asked if you can use chicken breasts instead and that people actually complained about the name of the recipe. I’m surprised you actually respond to all the nonsense!
My friend Gloria is going to make this recipe for her family tonight and I am going to try it too, perhaps over white rice with a side salad… Was reading through the recipe a couple times to see if there was a typo regarding the name of the recipe, but no worries…bourbon or no bourbon, still sounds quite yummy.. I see where those, or a few that used chix breasts did not cook it the 2.5 hrs, so as to not dry the chix out, so I shall keep an eye on that. Looking forward to seeing how this turns out… Thank you Gloria and Thank you Table For Two….
This was Yummy!! Very flavorful :)
Picky 10 yr old son liked it too!!!!!
Not sweet, not spicy. We would have it again!
It was also fairly easy.
I had the butcher slice my chicken breast (1 1/2 lbs) for me, then put it in the crockpot. I didn’t pull it apart until after it was cooked, then put it back in for a few minutes after I added corstarch to the sauce.
(I added about 2 Tb cornstarch, which made it a little thicker, not too thick).
LOTS of sauce left. Would have been fine if we needed more chicken added without doubling the sauce.
Hubby took the leftovers for lunch the next day :)
I was so looking forward to making this tonight. BUT, it didn’t turn out exactly right. I used chicken breasts instead if thighs. Next time I will use the thighs, it’s just not the same. The taste was good, however when I mixed my cornstarch with the water and added it to the chicken it didn’t thicken. So, I added more, and more, . . It never thickened but ended up altering the taste and gave it a powdery consistency. What is the water/cornstarch ratio? Would like to try again! :)
Let the cornstarch slurry sit in the crockpot on low for about 30 minutes. Should thicken up. I usually do 1-2 tbsp of cornstarch with 2 tbsp water
[...] you want to have a great dinner waiting for you when you get home, make crockpot honey bourbon chicken. (Serve it over another packet of microwavable rice. I won’t tell anyone that you used a [...]
If I’m using chicken breasts, do I cut the cooking time down at all?
If it were me, I’d cut it down by 1 hour.
[...] tonight were having Honey sesame chicken made in the crock pot! I found this recipe on pinterest a while back and have made it a few [...]
[...] It Do It Challenge, watch out! Here comes the third pin: Crockpot Sesame Chicken. The original recipe comes from Julie at Table for Two. It wouldn’t be a true challenge if I didn’t alter [...]
Love it! We have made it 4 times and it is now my 5 year olds favorite meal. We make a stove top Chinese rice and veggies with it.
[...] FRIDAY: Crock Pot Sesame Chicken and Homemade Fried Rice [...]
I just made this recipe for dinner tonight and OMG. It’s amazing! Thank you for sharing this recipe! ^-^
Made this for dinner tonight and YUM! I used almost frozen breasts and it only needed like 2 hours, maybe 2 1/2. Will make again for sure :)
Do you know if there’s any way to make this NOT in a crockpot? I’m sure it’s possible, just not sure how to adjust it. (I know, I know, always avoiding the easy way). :) Thanks!
You could just make the sauce and then cook the chicken on the stove with the sauce. It’d be like the same thing :)
[...] http://www.tablefortwoblog.com/2012/02/21/crockpot-honey-bourbon-chicken/ [...]
Cant wait to try it
Made this for the first time last night. Everyone loved it I will definately make this again.
Well I make bourbon chicken all the time, but mine actually does have bourbon in it and tastes a lot like the food court stuff. I am definitely giving this a try for comparison as mine has a few more ingredients and since I don’t drink, I don’t really need to buy bourbon just for making bourbon chicken!!
SAMPLE?!!!! (shreaking) YOU WANNA SAMPLE?!!! Yes! Loooove the stuff.
[...] Honey sesame tofu with steamed broccoli. I used Julie’s recipe but swapped out tofu that I pressed and then browned in the skillet before putting it in the [...]
Love this recipe! I have cooked this twice in the last week lol! So simple and good. Thank you for sharing
This was delicious! It’s a keeper.
OMG! My husband LOVES, LOVES, LOVES Bourbon Chicken and I’m all for any crockpot recipe! For everyone giving you crap about the recipe itself not having the liquor “bourbon” in it, tell them the recipe was named “Bourbon” chicken because it was “invented” on Bourbon Street in New Orleans!It’s not a chinese dish – it’s all American! (:
Trying ths tonight!! I’m excited after reading reviews!
Im going to make this today :) not sure if i should double the recipe …. i have a pack of boneless skinless thighs ( about 6 )
but it weighs in a 2 lbs … The 1 lb in your recipe seems off to me if u have 5 thighs ??
Hmmm not sure how to answer. I would say double it. Your chicken thighs are probably larger than what I used so it varies. The sauce is the best part anyway so if you have more sauce than intended, it can’t hurt :)
How much cornstarch??
I typically start with 1 tbsp. and 3 tbsp. of water and go from there.
I made this and it was really good. My sauce didn’t thicken up but now I know I should have let it sit for about 30 minutes after adding. I got bone in chicken thighs and tried to remove the bone before cooking, should I have just put them in the crock pot and then removed the bone at the end of cooking?
It probably would’ve been easier to remove the bone at the end of cooking since they’d likely be “fall off the bone.” Glad you enjoyed!
Okay, I’m spending way too much time on your site! Wonderful recipes and this looks incredible! Tomorrow will be a crock pot day.
I just made this today, it was unbelievable! Such a perfect and brilliant recipe!
Thank you for sharing!
This is awesome! Made it yesterday. The prep took all of 10 minutes and it tasted sooo good! The sauce thickend perfectly and it was so dark and rich looking! Love it! Event the kids thought it was great! Table for Two Blog, I’m hooked on you! Keep the slow cooker recipes coming!
I just had to stop by and let you know that I found your recipe on Pinterest and made it tonight. IT WAS A GREAT HIT AT OUR HOUSE!!!! Thank you!!!
Loved this!! Making it for my extended family now!
Good sesame chicken for crockpot cooking minus the crunch.
Julie- I just made your honey sesame chicken for dinner tonight… my husband and I loved it! It will definitely stay in my arsenol of go- to recipes. I have shared it with several people already. Thank you so much for posting such a delicious recipe!
Delicious recipe! For those of rookie chefs … it’s 1 Tbsp cornstarch with 1 Tbsp water.
The corn starch absolutely ruined this recipe. It made the sauce orange. It should definitely be excluded.
I am not much of a chef, so sorry this is super basic. Tis recipe serves 4,h but I used breasts instead of thighs, so how much would you say a serving size is? Thanks :-)
Probably about the same.
HI, I pinned this a while ago, and it looks so good, I am finally wanting to try it now, my problem is that I leave to work early in the morning, and want something to be ready when I get back from work about 7 hours later,
Any ideas on how to modify this recipe for longer cooking time?
I am thinking of using an appliance timer to start it cooking a little closer to when I come home, or maybe putting in frozen cutlets.
Any other ideas?
That’s what I do – I use an appliance timer since I’m at work, door to door, for 10 hours. Put in frozen cutlets and set the timer and let it cook while you’re gone. Honestly, longer cooking time would only dry out the chicken, so since you’re putting in frozen cutlets, I would say start the slow cooker a few hours before you get home since frozen cutlets will thaw out and it won’t go bad since they’re still “cold.”
If you double the recipe do you need to leave in crockpot longer?
Probably only by a little bit. I’d add an additional hour to whichever heat you’re cooking on (high or low).
I am so excited to see this, I have been looking for a Bourbon Chicken recipe without the Bourbon, my husband is a pastor, so even if I’m just using it for cooking I can’t just saunter into the liquor store and pick up a bottle, and WalMart would be even worse! This is going into my crockpot on Monday, in a double batch so I can also enjoy it Tuesday!
LOVE this recipe, but I can’t get the sauce to thicken correctly. It always ends up tasting like cornstarch. BUT, we still love the recipe…and I make it all the time…just don’t thicken the sauce.
I am making this for dinner tonight however I only have chicken thigh strips how would I adjust the cooking time on that?
Hi Kristi, this is probably too late of a response now. Sorry I couldn’t get to it sooner. I would say cut cooking time down an hour if they’re strips but I’m not positive as I’ve never done this myself. Hopefully you figured it out though!
God Bless you, Julie, with your patience in this comment section. As someone said earlier, I, too, would have quit responding long ago.
I made this recipe for dinner tonight, and my kids loved it! My six-year-old asked me to make it everyday.
Absolutely delish! This is on our menu at least once a week! So easy and so yummy!
I love the Bourbon Chicken at the mall! I also love my crockpot because it makes me look like a rockstar. I can’t wait to try this:)
Just made this tonight and my family loved it! I put some sesame oil in while cooking the chicken and some sesame seeds in as well! Came out perfect!!
So I never cook and am very excited to cook this! I am just wondering about mixing the corn starch with water to thicken the sauce: how much of each do I mix? I have no idea. Very excited to eat this tonight!
Thanks for an awesome recipe. I made it last night with great success! I halved the recipe since I was only feeding two. I put my frozen chicken breasts in the crockpot with the sauce early in the morning and then just left it out until I was ready to start cooking it (I gave it about three hours as mine were still slightly frozen) .I did have a problem getting my sauce to thicken in the crockpot but I just dumped it in a saucepan and brought it to a boil and it thickener nicely!! This was so delicious!! Thank you!!
This is a wonderful recipe and yes you can double or triple the recipe for a crowd…3 hours on high. I cut the chicken into chunky strips before putting in crockpot..and have used both things and breasts….both are great..thighs are a little more moist…serve with rice and broccoli…..mmmmmmmm