Step 1

In a medium bowl, whisk together the soy sauce, honey, ketchup, bourbon, oil, ginger, garlic, red pepper flakes, and green onions. Add the chicken and stir to coat with the sauce. (Freezing instructions begin here.)

Step 2

Place the chicken and sauce in the slow cooker. Cover and cook on Low for 2 1/2 to 3 1/2 hours or until cooked through. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.) Carefully transfer the chicken to a wooden cutting board, dice or shred the meat, and set aside.

Step 3

In a small bowl, stir together the cornstarch and 2 tablespoons of water until smooth. Carefully pour the juices from the slow cooker into a medium saucepan. Add in the cornstarch mixture and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring, until the sauce has thickened, about 3 minutes.

Step 4

Return the chicken and sauce to the slow cooker. Stir gently to combine. Serve over rice. Garnish with green onions and serve with stir-fried vegetables, if desired.