Description
Crock Pot Fireball Chicken is tender, juicy, and packed with sweet and spicy flavors thanks to a blend of Fireball whiskey, barbecue sauce, and spices. This easy-to-make dish is perfect for parties, game days, or a flavorful dinner.
Ingredients
Units
Scale
Serves 6
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 1 cup (240 ml) barbecue sauce (your favorite brand)
- 1/3 cup (80 ml) Fireball whiskey
- 1/4 cup (60 ml) honey
- 2 tablespoons soy sauce
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
Instructions
- Prepare the chicken:
- Season the chicken with salt, pepper, garlic powder, and onion powder. Place the chicken in the bottom of your crock pot.
- Make the sauce:
- In a medium bowl, whisk together the barbecue sauce, Fireball whiskey, honey, soy sauce, smoked paprika, and cayenne pepper (if using).
- Combine and cook:
- Pour the sauce over the chicken, ensuring it’s fully coated. Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F/74°C).
- Shred or serve whole:
- If desired, shred the chicken using two forks and toss it in the sauce for maximum flavor. Alternatively, serve the chicken breasts or thighs whole with the sauce spooned over the top.
- Serve:
- Serve the Fireball chicken over rice, mashed potatoes, or on buns as sandwiches. Garnish with chopped parsley or green onions if desired.
Notes
- For a thicker sauce, remove the chicken from the crock pot and simmer the sauce on the stove until it reduces and thickens.
- This recipe works well with chicken wings or drumsticks, too! Adjust cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.