Bourbon Street Crock Pot Chicken

Bourbon Street Crock Pot Chicken 3 lbs boneless skinless chicken thighs 3 tablespoons cornstarch ¼ cup sliced green onions (or more to taste) Sauce ½ teaspoon fresh grated ginger 4 cloves garlic, minced ½ teaspoon crushed red chili flakes ⅓ cup Dole apple juice 1½ tablespoons honey ¼ cup Domino brown sugar ¼ cup ketchup 3 tablespoons cider vinegar ¼ cup water ¼ cup Bourbon ¼ cup La Choy soy sauce salt & pepper to taste Mix all sauce ingredients in a small bowl. Place chicken in slow cooker, pour sauce over top. Cover and cook on low 6-7 hours or on high 3 hours. Remove chicken and chop into bite sized pieces and cover to keep warm. Meanwhile, combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir chicken back into the sauce and add in green onions. Serve over rice.