Bourbon Crack Chicken

Bourbon Crack Chicken

2 Tbsp cornstarch
2 Tbsp evoo
1 tsp minced roasted garlic
1/4 tsp ground ginger
1/4 tsp kosher salt
1/4 tsp cayenne
2 Tbsp applesauce
1/4 cup bourbon or whiskey
1/3 cup light brown sugar
2 Tbsp catsup
1 Tbsp cider vinegar
1/3 cup lite soy sauce
1/2 cup water   (omit water if using previously frozen chicken!)
2-3 lbs chicken tenders, thawed

Combine everything except the chicken in a small bowl and whisk until well mixed.  Put the chicken in the crockpot and pour the sauce over, coating the chicken well.  Cover and cook for 4 hours on high or 6 hours on low.  Serve over rice.

Adapted from a recipe found on Pinterest.  This was delicious, but, even though my chicken was thawed, water still cooked out of it and diluted the sauce too much (in my opinion).  I will make this again, but I won't add the 1/2 cup water!