Slow-cooker Fireball Chicken
CRock Pot Fireball Chicken Is a flavorful slow cooker chicken seasoned with a from-scratch Fireball-flavored sauce! The whiskey sauce makes the chicken so juicy and satisfying. We just love cRock pot Recipes!
Fireball is a kind of whisky that has been sweetened and flavored with cinnamon. Using Fireball is a great way to marinate meat and the alcohol cooks off in the infused sauce. Slow-cooker Fireball Chicken is a great-tasting recipe for everyone!
Slow-cooker Fireball Chicken Ingredients:
- Chicken breasts – You could use boneless thighs instead if you’d prefer.
- Brown sugar
- Ketchup
- Apple cider vinegar
- Garlic – we used fresh garlic here but you could easily use ½ tablespoon of powdered garlic instead.
- Worcestershire
- Powdered mustard – 1 tablespoon of Dijon mustard would make for a fine substitute.
- Smoked paprika – You can use unsmoked paprika instead.
- Onion powder – No onion powder? No problem. Sauté ¼ sweet onion and throw it into the mix.
- Ground black pepper
- Red pepper flakes
- Honey – The honey is optional but we love the extra sweetness it provides.
- Liquid smoke – You can leave the liquid smoke out but you’ll be missing out on the glorious smoky flavor it contributes.
- Tomato paste
- Fireball whisky – Any whisky will do. Note that you will end up with a different flavor.
Instructions:
Make the sauce. Whisk together all of the ingredients aside from the chicken in a medium-sized mixing bowl.
Load the slow-cooker. Put the chicken in a 6-8 quart slow-cooker, pour the sauce over the chicken, and toss to coat the chicken in the sauce.
Cook. Cook on high heat for 3-4 hours.
Serve. Slice and serve. Spoon the leftover sauce from the slow-cooker over the chicken.
Oven-Baked Fireball Chicken Recipe
You can easily make this Fireball chicken in the oven if you are short on time or don’t have a slow-cooker. Preheat the oven to 375 degrees, toss the chicken in the sauce, and arrange it in a single layer in a casserole dish. Bake for 30 minutes or until the chicken is cooked through.
Freezer Instructions
Whisk together the ingredients for the sauce, transfer it to a large Ziplock bag, add the chicken, and massage everything together so that the chicken is thoroughly coated in the sauce. Store in the freezer for up to 3 months.
When the day comes to cook up this slow cooker masterpiece, allow the chicken to thaw in the refrigerator before transferring the sauce and the chicken to a slow-cooker. Cook on high for 3-4 hours. Alternatively, you can cook the chicken directly from frozen. Transfer the contents of the Ziplock bag to a slow-cooker and cook on low for 8 hours.
Storage
Allow the chicken and sauce to cool completely before sealing it in an airtight container. Store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.
When you are ready to enjoy, allow the chicken to thaw in the refrigerator before reheating, if applicable. Preheat the oven to 350 degrees F and arrange the chicken (with the sauce) in a single layer in a casserole dish. Cover with aluminum foil and bake for 20 minutes or until heated through.
If you are pinched for time, you can reheat the chicken (1 portion at a time) in the microwave in 30-second intervals until heated through.
Prep 10 minutesTotal 4 hoursMakes 8
Ingredients
- 4 pounds boneless, skinless chicken breasts
- ¾ cup brown sugar
- 1 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
- 3 tablespoons Worcestershire
- 2 tablespoons powdered mustard
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- ½ tablespoon red pepper flakes
- 2 teaspoons honey
- 1 teaspoon liquid smoke (optional)
- 1 tablespoon tomato paste
- ½ cup Fireball whisky + more or less to taste
Method
CROCK POT FIREBALL CHICKEN RECIPE
- Make the sauce. Whisk together all of the ingredients aside from the chicken in a medium-sized mixing bowl.
- Load the slow-cooker. Put the chicken in a 6-8 quart slow-cooker, pour the sauce over the chicken, and toss to coat the chicken in the sauce.
- Cook. Cook on high heat for 3-4 hours.
- Serve. Slice and serve. Spoon the leftover sauce from the slow-cooker over the chicken.
OVEN-BAKED FIREBALL CHICKEN RECIPE
- Preheat the oven to 375 degrees
- Whisk together all of the ingredients aside from the chicken in a medium-sized mixing bowl.
- Toss the chicken in the sauce
- Arrange it in a single layer in a casserole dish.
- Bake for 30 minutes or until the chicken is cooked through.
Notes
- Storage Instructions: Allow the chicken and sauce to cool completely before sealing it in an airtight container. Store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. When you are ready to enjoy, allow the chicken to thaw in the refrigerator before reheating, if applicable. Preheat the oven to 350 degrees F and arrange the chicken (with the sauce) in a single layer in a casserole dish. Cover with aluminum foil and bake for 20 minutes or until heated through. If you are pinched for time, you can reheat the chicken (1 portion at a time) in the microwave in 30-second intervals until heated through. <div class="
