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Spicy Slow-Cooker Drunken Chicken Recipe

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Spicy Slow-Cooker Drunken Chicken Recipe

One of the perfect set-it-and-forget-it recipes! It only takes about 5 minutes for an early prep, and you have a flavor-packed dinner about 6 hours later.


  • 1.5 lbs frozen chicken breasts
  • 3 tbsp Dan-O’s Spicy Seasoning
  • 2 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 bay leaf
  • ½ can of Ro-Tel
  • 1 can of chicken stock
  • 1 hefty shot of bourbon
  • 1 tbsp brown sugar
  • 1 tsp Worcestershire
  • 1 tbsp stone-ground mustard
  • 1 tbs minced garlic
  • 2 tbsp flour
  • ¼ stick of butter
  • Rice

Preparation Instructions

  1. Add frozen chicken breasts to the bottom of the crockpot. Add in all over ingredients (EXCEPT FLOUR AND BUTTER) then pour chicken broth over until the chicken is fully submerged in liquid. Mix spices together.
  2. Let chicken and all other ingredients cook on high for 3-4 hours. Let the liquid some to a boil to cook off the alcohol. Afterward, turn down to low and let cook for another hour.
  3. Carefully remove chicken from the liquid and set on a plate. Once cooled, shred with two forks.
  4. Make a roux by slowly heating your quarter stick of butter and whisking in 2 tbs of flour until it starts to brown. Remove roux from heat and mix into liquid mixture in the crockpot.
  5. Add shredded chicken back to the crockpot and let it cook on low for another 30 mins to an hour.
  6. Cook rice and garlic bread or prepare whatever you plan to eat your chicken on.
  7. Serve over rice, tacos, burritos, nachos or sandwiches. Enoy!


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