Dinner · Part 3 of 3: Tips & recipe card

Mandarin Bourbon Glazed Chicken Thighs: 10-Minute Prep Crockpot Dinner Tips, FAQ & printable recipe

Name: Mandarin Bourbon Glazed Chicken Thighs: 10-Minute Prep Crockpot Dinner
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lb boneless skinless chicken thighs; 2 cans (15 oz each) mandarin orange segments in juice, drained; 2 tbsp freshly grated ginger; 1 cup bourbon molasses BBQ glaze; 1/4 cup dark brown sugar, packed; Creamy garlic mashed potatoes, warm, for serving

By Clara Weller · Oct 28, 2026

Slow cooker full of glazed chicken thighs with mandarin oranges and bourbon sauce, ready to serve

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the most flavorful results, use a good-quality bourbon molasses BBQ glaze. If you can't find one, mix 1 cup of your favorite BBQ sauce with 2 tablespoons of bourbon and 1 tablespoon of molasses.

The alcohol will cook off during the long simmer, leaving behind a rich, smoky depth. If you prefer a less sweet dish, reduce the brown sugar to 2 tablespoons or use light brown sugar instead of dark.

To get the sauce extra thick and sticky, remove the chicken and oranges from the slow cooker after shredding, then set the slow cooker to high and let the sauce simmer uncovered for 15–20 minutes. This reduces the liquid and intensifies the flavor. Stir occasionally to prevent scorching. Then return the chicken to the pot and toss to coat.

Variations

Spicy Bourbon Glaze: Add 1–2 teaspoons of sriracha or a pinch of cayenne pepper to the glaze before pouring it over the chicken. The heat will cut through the sweetness and add a pleasant kick.
Orange-Ginger Chicken with Rice: Swap the mashed potatoes for steamed jasmine rice. The rice absorbs the sweet sauce beautifully and makes for a lighter, Asian-inspired meal.
Add Vegetables: Layer 1 cup of sliced carrots or bell peppers at the bottom of the slow cooker before adding the chicken. They will soften and pick up the glaze as they cook.
Bourbon Peach Chicken: Substitute canned peach slices for the mandarin oranges. The peaches bring a deeper, more floral sweetness that pairs wonderfully with the bourbon glaze.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or broth to restore the sauce's consistency.
Freezer: Freeze the cooked, shredded chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in the microwave in 1-minute intervals, stirring between, or on the stovetop over medium-low heat with a splash of broth until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. When reheating, add a splash of water or chicken broth to loosen the sauce, as it will thicken when chilled. Reheat gently in the microwave or on the stovetop until warmed through.

This recipe is perfect for meal prep. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on low as directed.

You may need to add 30 minutes to the cooking time if the insert is cold. Alternatively, cook the full recipe, shred the chicken, and store the cooked dish in the fridge for up to 4 days.

Serving ideas

Serve the glazed chicken over a bed of creamy garlic mashed potatoes to soak up the sweet-tangy sauce. The richness of the potatoes balances the bold flavors of the bourbon glaze.

For a lighter option, serve over steamed rice or cauliflower mash. A side of sautéed green beans or roasted broccoli adds a fresh, crunchy contrast to the tender chicken.

This dish also works well as a filling for tacos or sliders. Pile the shredded chicken onto warm tortillas with a little coleslaw, or serve on soft rolls with pickles for a fun twist.

The leftovers are versatile—use them in quesadillas, over salads, or as a topping for baked potatoes. The sauce is so good you'll want to spoon it over everything.

Frequently asked questions

Can this recipe be made with frozen chicken thighs?

Yes, but the cooking time will be longer. Add 1–2 hours to the cook time on low, and ensure the internal temperature reaches 165°F (74°C) before serving. The texture may be slightly more shredded, but the flavor will still be great.

Why is the sauce too thin after cooking?

If the sauce is thin, it's usually because the oranges weren't drained well or the slow cooker had too much condensation. To fix it, remove the chicken and oranges, then simmer the sauce on the stovetop over medium heat for 10–15 minutes until it thickens. Return the chicken to the pot and stir to coat.

Can this recipe be doubled for a larger crowd?

Yes, you can double the ingredients as long as your slow cooker is large enough (at least 7 quarts). Keep the cook time the same, but check the chicken's internal temperature to ensure it reaches 165°F (74°C).

Is there a substitute for bourbon in the glaze?

If you prefer not to use alcohol, replace the bourbon with apple cider vinegar or apple juice. Use 2 tablespoons of either in place of the bourbon. The flavor will be slightly different but still delicious.

Can this dish be made on the stovetop or in the oven?

Yes, you can make it in a Dutch oven. Cook covered in a 300°F (150°C) oven for 3–4 hours, or simmer on the stovetop over low heat for 2–3 hours, until the chicken is tender and cooked through.

Recipe card

Mandarin Bourbon Glazed Chicken Thighs: 10-Minute Prep Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb boneless skinless chicken thighs
2 cans (15 oz each) mandarin orange segments in juice, drained
2 tbsp freshly grated ginger
1 cup bourbon molasses BBQ glaze
1/4 cup dark brown sugar, packed
Creamy garlic mashed potatoes, warm, for serving

Instructions

Place the boneless skinless chicken thighs in a single layer in the bottom of a 6-quart slow cooker. Spread the drained mandarin orange segments evenly over the chicken, then sprinkle the grated ginger over the top.
Pour the bourbon molasses BBQ glaze evenly over the chicken and oranges. Sprinkle the dark brown sugar over the top. Do not stir; just let the ingredients sit as they are.
Cover the slow cooker and cook on low for 6 to 7 hours, until the chicken is tender and easily pulls apart with a fork. Do not open the lid during cooking to keep the heat steady.
After 6 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer. The meat should be fork-tender and starting to pull apart.
Using two forks, shred the chicken thighs directly in the slow cooker. Stir the shredded chicken into the sauce so every piece is coated with the bourbon-mandarin glaze.
Spoon the glazed chicken and mandarin oranges over a bed of warm creamy garlic mashed potatoes. Serve immediately, spooning extra sauce from the slow cooker over the top.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 480
Protein: 35 g
Carbohydrates: 45 g
Fat: 18 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.