In a medium size mixing bowl, pour in the BBQ sauce. Measure out the bourbon and pour it into the bottle, the shake it up to get out the last remaining sauce and pour it into the bowl. Mix the bourbon and bbq sauce together. Set aside.

Trim up any excess fat/skin from the leg quarters, then pat dry with a paper towel. Salt and pepper each quarter on both sides, then dip into sauce mix and put into crock pot. Repeat for each quarter, then cook in slow cooker for 4-5 hours on high. Save the remaining sauce.

Once the chicken is done, cook the remaining bbq sauce mix in a sauce pan until boiling for 2-3 minutes (to kill any chicken bacteria and to thicken.)

Remove chicken from slow cooker then pour on thickened sauce.