Ingredients: 1 cup ketchup, 1 small red onion, finely chopped, 1/4 cup packed brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons maple syrup, 2 tablespoons cider vinegar, 1
frozen corn, 1 cup chopped sweet red pepper, 1/2 cup finely chopped red onion, 2 medium limes, zest and juice, 1/8 teaspoon hot pepper sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, 8 flour
tortillas (8 inches), Minced cilantro, optional. Combine the first nine ingredients and two tablespoons of bourbon in a 3-quart slow cooker. Chicken is added; turn to coat. Cook for 3–4 hours
on low, covered, or until a thermometer registers 165°. Remove chicken and use two forks to shred. Put the slow cooker back in and mix in the last 1 tablespoon of bourbon. Warm up thoroughly.
In the meantime, make the salsa by combining in a bowl the corn, red pepper, onion, lime zest, lime juice, spicy sauce, salt, and pepper. Serve salsa and chicken into tortillas. Add cilantro on top if you'd like.