Arrange the chicken thighs in the bottom of your crock pot in a single layer when possible.

In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar dissolves.

Pour the sauce evenly over the chicken, turning thighs to coat if needed.

Cover and cook on low for 6–8 hours or on high for 3–4 hours. Chicken is done when it reaches 165°F and is very tender.

For shredded chicken: remove the thighs to a cutting board, shred with two forks, then return the meat to the slow cooker and stir to coat in the sauce. For whole pieces: just spoon sauce over each thigh.

Spoon onto plates and top with the chopped green onions for freshness and color.

Remove chicken and set aside. Pour the remaining sauce into a saucepan and simmer for 5–8 minutes to reduce.

For a glossy finish, mix 1 tablespoon cornstarch with 1 tablespoon cold water, whisk into the simmering sauce, and cook 1–2 minutes until thickened. Return chicken to the pan to coat.