Slow Cooker Maple Bourbon Chicken with Rosemary (Low FODMAP)
Slow Cooker Maple Bourbon Chicken with Rosemary (Low FODMAP)
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs
For the Maple Bourbon Sauce
- 1/2 cup low FODMAP chicken broth
- 1/4 cup maple syrup
- 1/4 cup bourbon
- 2 tablespoons tamari, gluten-free
- 1 tablespoon garlic-infused olive oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Thickening and Garnish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 fresh rosemary sprigs, for garnish
- 2 scallions, green parts only, sliced, for garnish
Instructions
- 1
In a medium bowl, whisk together the low FODMAP chicken broth, maple syrup, bourbon, tamari, garlic-infused olive oil, grated fresh ginger, dried rosemary, salt, and black pepper until well combined. This is your maple bourbon sauce.
⏱️ 5 min
- 2
Place the boneless, skinless chicken thighs in the bottom of your slow cooker. Pour the prepared maple bourbon sauce evenly over the chicken.
⏱️ 2 min
- 3
Cover the slow cooker and cook on the LOW setting for 4 to 5 hours, or on the HIGH setting for 2 to 3 hours, until the chicken is very tender and easily shredded with a fork.
⏱️ 240 min
- 4
Carefully remove the cooked chicken from the slow cooker and transfer it to a clean plate or cutting board. Using two forks, shred the chicken into bite-sized pieces.
⏱️ 5 min
- 5
To thicken the sauce, in a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour the cornstarch slurry into the slow cooker with the remaining sauce. Whisk continuously until the sauce begins to thicken, about 2 to 3 minutes.
⏱️ 3 min
- 6
Return the shredded chicken to the slow cooker and stir to coat it thoroughly with the thickened sauce. Allow it to heat through for another 5 minutes on the LOW setting.
⏱️ 5 min
- 7
Serve the Maple Bourbon Chicken hot, garnished with fresh rosemary sprigs and sliced green parts of scallions.
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Maple Bourbon Chicken with Rosemary (Low FODMAP)
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs
For the Maple Bourbon Sauce
- 1/2 cup low FODMAP chicken broth
- 1/4 cup maple syrup
- 1/4 cup bourbon
- 2 tablespoons tamari, gluten-free
- 1 tablespoon garlic-infused olive oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Thickening and Garnish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 fresh rosemary sprigs, for garnish
- 2 scallions, green parts only, sliced, for garnish
Instructions
- 1
In a medium bowl, whisk together the low FODMAP chicken broth, maple syrup, bourbon, tamari, garlic-infused olive oil, grated fresh ginger, dried rosemary, salt, and black pepper until well combined. This is your maple bourbon sauce.
⏱️ 5 min - 2
Place the boneless, skinless chicken thighs in the bottom of your slow cooker. Pour the prepared maple bourbon sauce evenly over the chicken.
⏱️ 2 min - 3
Cover the slow cooker and cook on the LOW setting for 4 to 5 hours, or on the HIGH setting for 2 to 3 hours, until the chicken is very tender and easily shredded with a fork.
⏱️ 240 min - 4
Carefully remove the cooked chicken from the slow cooker and transfer it to a clean plate or cutting board. Using two forks, shred the chicken into bite-sized pieces.
⏱️ 5 min - 5
To thicken the sauce, in a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour the cornstarch slurry into the slow cooker with the remaining sauce. Whisk continuously until the sauce begins to thicken, about 2 to 3 minutes.
⏱️ 3 min - 6
Return the shredded chicken to the slow cooker and stir to coat it thoroughly with the thickened sauce. Allow it to heat through for another 5 minutes on the LOW setting.
⏱️ 5 min - 7
Serve the Maple Bourbon Chicken hot, garnished with fresh rosemary sprigs and sliced green parts of scallions.