Slow Cooker Bourbon Glazed Chicken Thighs with Garlic and Scallions Step-by-step instructions

Before you start

Before starting, make sure the chicken thighs are thawed if previously frozen. Pat them dry with paper towels — this helps the glaze adhere better. Peel the garlic cloves and slice the scallions, separating the white and light green parts from the dark green tops for garnish, if desired.

Measure out the bourbon BBQ glaze and brown sugar. Have a 6-quart slow cooker ready. No need to preheat or grease the insert, but a light coating of nonstick spray can make cleanup easier.

Instructions

Layer and Glaze

1. 1Layer the Chicken and Aromatics
   Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Scatter the whole garlic cloves and sliced scallions over the chicken, distributing them evenly so they settle into the crevices.
   Look for The chicken thighs should be nestled together with garlic and scallions scattered over the top.
   Tip No need to brown the chicken first — the slow cooker does all the work.
2. 2Add the Glaze and Sugar
   Pour the bourbon BBQ glaze over the chicken, using a spoon to spread it evenly. Sprinkle the dark brown sugar over the top, making sure it covers the surface of the chicken and glaze.
   Look for The glaze should coat the chicken evenly, with brown sugar visible on top.
   Tip The sugar helps create a sticky lacquer as it cooks.

At the end of this phase, the chicken thighs sit in a single layer in the slow cooker, topped with garlic cloves, scallions, and a generous pour of bourbon BBQ glaze. The brown sugar is sprinkled over the top, creating a sweet crust as it cooks. The raw ingredients look glossy and inviting, with the garlic and scallions tucked into the crevices of the chicken.

Slow Cook and Tenderize

3. 3Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and easily pulls apart with a fork. The sauce should be bubbling gently around the edges.
   Look for The sauce will be bubbly and the chicken will be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low yields the most tender results.
4. 4Check the Internal Temperature
   Insert an instant-read thermometer into the thickest part of a chicken thigh. The chicken is safe to eat when it registers at least 165°F (74°C). If it hasn't reached that temperature, continue cooking for another 30 minutes and check again.
   Look for The thermometer should read 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is already tender but hasn't reached 165°F, it needs more time.

After several hours, the slow cooker is filled with a gently bubbling sauce. The chicken thighs have darkened and shrunk slightly, and the garlic cloves have turned golden and soft.

The kitchen smells sweet and savory, with notes of bourbon and molasses. The chicken should be nearly falling apart, and the sauce should be thick and glossy. A quick thermometer check confirms it's reached 165°F (74°C).

Shred and Serve

5. 5Shred or Serve Whole
   Using two forks, shred the chicken thighs directly in the slow cooker, or leave them whole for a more rustic presentation. Stir the shredded chicken into the glaze so every piece is coated.
   Look for The chicken should pull apart easily and be coated in the sticky glaze.
   Tip If the sauce seems thin, simmer it on the stovetop for a few minutes to thicken.
6. 6Serve Over Mashed Potatoes
   Spoon a generous portion of the creamy garlic mashed potatoes onto each plate. Top with the glazed chicken and a few of the confit garlic cloves from the slow cooker. Drizzle with extra sauce from the pot.
   Look for The chicken should be glossy and the garlic cloves soft and sweet.
   Tip The garlic cloves are a hidden gem — soft, buttery, and full of flavor.

The chicken is now shredded or left whole, coated in the sticky glaze. The garlic cloves are tender enough to mash with a fork. The dish looks caramelized and rich, with a lacquer that shines. Served over creamy mashed potatoes, it's a hearty, comforting plate that looks as good as it tastes. The sauce pools around the potatoes, ready to be sopped up.

Common mistakes

One common mistake is overcooking the chicken to the point where it becomes stringy, though the slow cooker makes this less likely. Another is opening the lid too often to check on the dish — each time you lift the lid, heat escapes and extends the cooking time.

Resist the urge to stir too much, as that can break up the chicken prematurely. Also, be sure to use enough sauce; if the glaze doesn't cover the chicken, some pieces may dry out. Finally, don't skip the brown sugar — it's essential for the lacquered finish.

How to tell it’s done

The chicken is done when it is fork-tender and easily shreds, and when an instant-read thermometer inserted into the thickest part registers at least 165°F (74°C). The glaze should be thick, bubbling, and cling to the chicken.

If the sauce seems thin, that's okay — it will thicken as it cools slightly. For a thicker sauce, transfer the liquid to a saucepan and simmer on the stovetop for a few minutes until reduced.

• Poultry: 165°F (74°C) in the thickest part