Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Bourbon Glazed Chicken Thighs with Peppers Tips, FAQ & printable recipe

Name: Slow Cooker Bourbon Glazed Chicken Thighs with Peppers
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 6 boneless skinless chicken thighs; 3 bell peppers, sliced (red, yellow, and green); 1 large sweet onion, cut into wedges; 1/2 cup bourbon molasses BBQ glaze; 1/4 cup dark brown sugar, packed

By Clara Weller · Oct 28, 2026

Slow cooker bourbon glazed chicken thighs with bell peppers and onion in a black crockpot

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 6

Tips for success

For the best flavor, use a good-quality bourbon molasses BBQ glaze. If you cannot find it, mix 1/2 cup of your favorite BBQ sauce with 1 tablespoon of bourbon and 1 teaspoon of molasses.

The brown sugar is key to the caramelized, sticky texture; do not omit it. If you prefer a spicier kick, add a pinch of cayenne or a few dashes of hot sauce along with the glaze.

To make this recipe even easier, prep the vegetables and measure the glaze and sugar the night before. Store them in the refrigerator in separate containers.

In the morning, just dump everything into the slow cooker and set it. This dish is perfect for meal prep: cook it on Sunday and enjoy it for lunches throughout the week. The flavors only get better as they sit.

Variations

Spicy Bourbon Chicken: Add 1-2 chopped jalapeños or a teaspoon of crushed red pepper flakes along with the peppers for a spicy kick. Reduce the brown sugar to 2 tablespoons to balance the heat.
Honey Garlic Chicken: Replace the bourbon BBQ glaze with 1/2 cup honey and 4 minced garlic cloves. Omit the brown sugar. The result is a sticky, sweet-savory glaze with a garlicky punch.
Smoky Chipotle Chicken: Add 2 chopped chipotle peppers in adobo sauce and 1 teaspoon of smoked paprika to the glaze mixture. The smoky heat complements the bourbon and brown sugar beautifully.
Peach Bourbon Chicken: Add 1 cup of frozen or fresh peach slices along with the peppers. The peaches break down and add a fruity 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 maintain moisture.
Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a tablespoon of water or chicken broth if the sauce has thickened too much.

Leftover chicken and peppers can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or chicken broth when reheating to loosen it.

This recipe is ideal for making ahead. Cook the chicken as directed, then let it cool completely. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a little broth if needed.

Serving ideas

Serve the bourbon glazed chicken over a bed of creamy mashed potatoes to soak up the rich sauce. The sweetness of the glaze pairs well with the earthy potatoes.

For a lighter option, serve over steamed rice or with crusty bread to mop up the sauce. A side of roasted green beans or a simple green salad adds freshness.

This dish is also excellent as a filling for tacos or sandwiches. Pile the shredded chicken onto warm tortillas and top with pickled onions and a drizzle of extra sauce.

Or serve it on toasted buns for a delicious pulled chicken sandwich. The leftovers are versatile and just as tasty the next day.

Frequently asked questions

Can this recipe be made with chicken breasts instead of thighs?

Yes, but chicken breasts tend to dry out in the slow cooker. If using breasts, cook on low for 3-4 hours and check for doneness at 165°F (74°C). Shred carefully to avoid overworking. For best results, stick with thighs.

How can the sauce be thickened if it is too thin?

If the sauce is too thin after cooking, remove the chicken and vegetables, then simmer the sauce on the stovetop over medium heat for 10-15 minutes until reduced. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce, cooking for a few minutes until thickened.

Can this dish be prepared in advance and reheated?

Absolutely. Cook the chicken, let it cool, and store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to restore the sauce's consistency.

What can be substituted for bourbon molasses BBQ glaze?

Use 1/2 cup of your favorite BBQ sauce mixed with 1 tablespoon of bourbon and 1 teaspoon of molasses. If you prefer not to use alcohol, substitute 1 teaspoon of vanilla extract or apple cider vinegar for the bourbon.

How should leftovers be stored and how long do they last?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Always reheat to an internal temperature of 165°F (74°C).

Recipe card

Slow Cooker Bourbon Glazed Chicken Thighs with Peppers

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

6 boneless skinless chicken thighs
3 bell peppers, sliced (red, yellow, and green)
1 large sweet onion, cut into wedges
1/2 cup bourbon molasses BBQ glaze
1/4 cup dark brown sugar, packed

Instructions

Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced bell peppers and onion wedges over the chicken.
Pour the bourbon molasses BBQ glaze evenly over the chicken and vegetables. Sprinkle the dark brown sugar over the top.
Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
Using two forks, shred the chicken thighs directly in the slow cooker. Stir to coat the shredded chicken with the glaze and vegetables.
Spoon the creamy mashed potatoes onto plates and top with the glazed chicken and peppers. Serve hot.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 30 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.