Slow Cooker Gluten Free Dairy Free Honey Bourbon Chicken - Dump and Go Dinner

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Slow Cooker Gluten Free Dairy Free Honey Bourbon Chicken - Dump and Go Dinner

The Cook
4 Servings
12 Ingredients

Gluten Free Dairy Free Honey Bourbon Chicken is a snap to pull together thanks to your slow cooker! These seductively saucy morsels of juicy chicken are perfectly complimented by a simple side of rice or broccoli and sure to become a fast favorite around the dinner table.

4 Servings
12 Ingredients


  • 1 ½ pounds Chicken, Thighs, Boneless/Skinless
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ½ cups dice Onion
  • 1 cup Honey
  • ½ cups Soy Sauce, Gluten Free
  • ¼ cups Ketchup
  • 2 tablespoons Vegetable Oil
  • 2 teaspoons mince Garlic, Cloves
  • ¼ tablespoons Red Pepper Flakes
Serving Day Ingredients
  • 2 tablespoons Cornstarch
  • 1 tablespoon Water



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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

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Join the discussion
  1. Looks great and was so excited to pass along the recipe to my good friend but both our little daughters have soy allergies…any idea for subsisting the soy…maybe tomato sauce or …?

  2. Does it make a difference in cooking with crock pot size? I made this today and it just didn’t turn out like I’d hoped. The sauce didn’t thicken very well. I may try this again in a smaller c.p.

    1. Sometimes it can have a factor depending on how big the crock pot is. Mine is fairly large so I always add a little extra moisture whether it be sauce or broth.

    2. Hi, Alicis! The original recipe didn’t specify crock pot size, however, I usually use different size crocks based on the number of servings made. I usually try to shoot for a slow cooker to be 2/3rds to 3/4ths full to ensure the recipe cooks as specified. I hope that helps!

  3. I made this today and my family loved it. I added a bag of frozen broccoli near the end of cooking for color and added nutrition. Everyone asked for seconds, even my picky toddler! This will definitely become part of our regular rotation!

  4. Made this yesterday – it was awesome. Everyone liked it. I paired it with pineapple and some chopped green onion. Very tasty. It is a “do again”!! Thanks!

  5. Hi
    If not freezing the recipe, is cooking it on low 3-4 hours plus the 10-20 min enough? Or dhould it be for 6-8 hours cooked on lowPlease clarify.

  6. I made this a couple weeks ago and it was really good!! I used chili pepper flakes to give it a little more spice and added broccoli the last 10 minutes. Served over rice. My husband and I loved it! Thank you for the great gfree recipe. =)

  7. I was wondering if the is a subitutions for the pepper flakes there is an allergy to them in my family. thank you for your help and time

  8. If I want to cook this on the stove top, or in a dutch oven (in the oven), what would the temperature / cooking times be? I don’t like using the crock pot much.

    1. Hi, I’ve found for 3-4 hrs on low in the slow cooker the conversion comes out to 45min-1hr on 325 degrees for a dutch oven. Some recipes need a little more liquid but that varies as well. Hope that helps.Cheers,

  9. Is the cornstarch necessary? If it’s just needed as a thickening agent, then I’ll substitute almond flour for it. I was just wondering if this is something I could leave out all together.

  10. Great recipe. I am new to freezer cooking and want to try this one. My question is, can I use Chicken Breast instead of thighs? IF so, how would the cooking time differ?

    1. Schenelle – Welcome! In the slow cooker, the cooking time shouldn’t change if you sub chicken breasts for the chicken thighs! Let us know how it turns out!

  11. Shouldn’t the cornstarch be listed in the ingredients? Disappointed that I shopped from the list of ingredients only to find I didn’t have them all since corn starch isn’t listed, only included in the directions!

    1. Karen,Thank you so much for bringing this to our attention! I apologize for the inconvenience it caused. I have fixed it in the system. Have a great day!

  12. I made this last night with about 1.25 pounds of boneless skinless thighs. Cooked it on low for 6 hours. When I got home I found that the chicken was significantly over cooked and the sauce tasted overlooked as well. Maybe it’s just my crockpot. I will have to try again and reduce the cooking time by at least an hour.

    1. Sorry to hear that, Kelly! We haven’t received this feedback from anyone else. You may need to check your crock pot to make sure it’s cooking at the right temperature. And yes, reduce the time for future attempts and see if that helps!

  13. Drawn to your recipe both by GF and bourbon! But on reading ingredients list, no mention of bourbon?

    1. Thank you for your question and sorry for any confusion we may have caused. The “bourbon” referred to in this title is the smokey and sweet BBQ flavors of Bourbon street, it is more of a style than an ingredient. You can feel free to add a dash of Bourbon when you make this recipe or drink a glass while cooking! Let us know how it turns out if you decide to add a little Bourbon while cooking. We love feedback!

    1. That’s true! Bourbon Chicken is a name for this recipe, and others like it, that refers to Bourbon Street in New Orleans. You can definitely add bourbon if you like and let us know how it turns out!

  14. I made this today, on low for seven hours. It was burned to the crockpot and gross. I used the correct measurements in a four quart slow cooker. It was inedible.

    1. Hmm. Looking through the comments I can see that a couple people have indicated issues with cooking time but overall it was successful. This is an older recipe but I will put it back to our test cooks to try out again but our experience with this recipe is that is a long-standing favorite amongst site followers and members.

  15. I had chicken in the fridge that had to made today. 15 minutes before I had to leave for work, I googled a crock pot recipe, and this came up. Threw it together and 8 hours later – a taste sensation!
    LOVED it! I used chicken breasts and the cooking time was perfect for me – I have a large crock pot. I served over brown rice and added chopped celery and green pepper, microwaved for 2 minutes (cooked, but still crunchy). Need to find an alternative to soy sauce or a way to use less due to cross-reactivity, without losing taste, but cannot wait to share this with my Gluten Free friends! Will definitely make again!

  16. Hi! I’m going to make this with fresh not frozen chicken breasts. I need to triple the recipe. I’m thinking 8 hours will still be fine in my crockpot. I like the idea of adding broccoli at the end too. Thoughts?

    1. Hi Debbie — I serve this with broccoli every time I make it — it’s delicious. Boneless thighs cook pretty quickly, so you should probably be okay on time as long as you have a large enough slow cooker. Happy Cooking and let us know how it turns out! ~OAMM

  17. This turned out great with chicken breasts. I added frozen broccoli at the end. The cooking time was much less but I was checking it after 4 hours so not a problem. I also cut the vidalia onion in large slices so my daughter could easily pick them out. Served with a side of vegetable spring rolls.

    1. Great question, Laura! You should be fine cooking for the same amount of time, but we would recommend trying to separate your pieces of chicken so they aren’t sitting piled on top of each other. Hope this helps!

  18. This was way too sweet for us, I thought it was insane amount of honey to begin with, so didn’t even use the whole amount and it was still too sweet. I could see it as a glaze for wings or something like that, but as a sauce it was just too much.

    1. We’re sorry to hear this turned out too sweet for your tastes. You definitely did the right thing by reducing the amount of honey if you knew the sweetness might be too high for you. This is a long-time member favorite as-is, but we still appreciate your feedback for any other members who might have similar tastes.

  19. I found this recipe online, bought all the ingredients for Christmas Eve dinner, am about to make it and I cannot see the instructions unless I am a member. That would be no problem to sign up however there is a waitlist. I’ll just make a guess at it but it is very frustrating…..

    1. Hi Lindsay – I’m sorry you bought the ingredients for this recipe that is members only. We have a traditional version of this recipe that is open to the public you can use for instructions. I hope your Christmas Eve dinner turns out well for you! If you are interested in our membership, I hope you will sign up for our newsletter for our open dates and the most up to date information. You can sign up here.

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