Season the chicken thighs with salt & pepper on both sides and place them in the bottom of the crockpot.
In a medium bowl add the bourbon, brown sugar, soy sauce, and garlic. Stir well to combine. Pour over the chicken in the crockpot.
Cover with the lid and cook on low for 4 hours or high for 3 hours.
Add the cornstarch and water in a small bowl and whisk until combined. Whisk the cornstarch slurry into the sauce 30 minutes before the chicken is done cooking. This will thicken the sauce.
Enjoy the chicken over rice and garnish with green onions.
