In a 3-qt. slow cooker, combine the first 9 ingredients and 2 tablespoons bourbon. Add chicken; turn to coat. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Remove chicken; shred with 2 forks. Return to slow cooker; stir in remaining 1 tablespoon bourbon. Heat through.
Meanwhile, for salsa, combine corn, red pepper, onion, lime zest and juice, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. If desired, top with cilantro.
Health tip: Cut carbs about 50% by skipping the tortillas and serving as lettuce wraps.
Test Kitchen tips
The zesty salsa is a great complement to the sweet chicken.
Adding an extra tablespoon of bourbon after the chicken cooks really balances the flavor of the sauce.