Apricot Bourbon Glazed Chicken Bites (Slow Cooker) Step-by-step instructions

Before you start

Before starting, cut the chicken into 1-inch cubes and dice the onion. Have the apricot preserves, bourbon BBQ glaze, and brown sugar measured and ready. No need to brown the chicken or sauté the onion — this is a true dump-and-go recipe.

Set out a 6-quart slow cooker and a wooden spoon. If you plan to serve over mashed potatoes, prepare them just before the chicken finishes cooking, or keep them warm in a covered pot.

Instructions

Layer and Dump

1. 1Layer the Chicken
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Spread them into an even layer so they cook uniformly. No need to brown the chicken first — the slow cooker will do the work.
   Look for The chicken should cover the bottom of the crock in a single layer.
   Tip Cut the chicken into uniform 1-inch cubes for even cooking.
2. 2Add the Fruit and Onion
   Spoon the apricot preserves over the chicken. Scatter the diced Vidalia onion on top. Gently spread the preserves and onion over the chicken, but do not stir thoroughly — the layers will meld as they cook.
   Look for The preserves and onion should cover the chicken in a chunky, glossy layer.
   Tip Use a spoon to dollop the preserves evenly rather than pouring all in one spot.
3. 3Top with Glaze and Sugar
   Pour the bourbon BBQ glaze evenly over the apricot-onion layer. Sprinkle the dark brown sugar over the top. Do not stir — the sugar will melt and create a lacquer as it cooks.
   Look for The top should look speckled with brown sugar and glistening with glaze.
   Tip Pat the brown sugar down gently so it moistens and dissolves into the sauce.

At the end of this phase, the chicken sits in the crock with apricot preserves, onion, bourbon glaze, and brown sugar layered on top. The mixture looks chunky and glossy, with the sugar speckled over the surface. The raw chicken is still visible in places, and the onion pieces are distinct. Everything is ready for the slow cooker to work its magic.

Slow Cook and Glaze

4. 4Slow Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and tender. Do not open the lid during cooking — every peek releases heat and slows the process.
   Look for After 4 hours, the sauce should be bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If your slow cooker runs hot, check at 3 1/2 hours. Chicken should reach 165°F (74°C).
5. 5Check the Temperature
   Insert an instant-read thermometer into a few chicken cubes to verify they have reached 165°F (74°C). The sauce should be thick and glossy, and the onions should be soft and translucent.
   Look for The thermometer reads 165°F (74°C) or higher in the thickest pieces.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken hasn't reached temperature, continue cooking in 15-minute increments.
6. 6Stir Gently to Coat
   Once the chicken is fully cooked, stir the mixture gently to coat every piece with the sticky apricot-bourbon sauce. The onions will have melted into ribbons, and the sauce should cling to the chicken.
   Look for The sauce coats the back of a spoon and every chicken piece is glazed.
   Tip Use a wooden spoon to avoid breaking the chicken pieces apart.

After four hours on low, the kitchen smells sweet and savory. The sauce is bubbling gently around the edges, and the chicken is cooked through and tender.

The onions have softened into translucent ribbons, and the sauce has thickened to a glossy glaze. An instant-read thermometer confirms 165°F (74°C). Stirring coats every piece in the sticky lacquer.

Plate and Serve

7. 7Serve Over Mashed Potatoes
   Spoon a generous portion of creamy garlic mashed potatoes onto a plate. Top with the glazed chicken bites and a ladle of the sticky sauce. Serve hot.
   Look for The chicken glistens with sauce, and the potatoes soak up the extra glaze.
   Tip Use a slotted spoon for serving if you prefer less sauce; otherwise, spoon extra sauce over everything.

The chicken bites are piled over creamy mashed potatoes, with extra sauce spooned on top. The glaze drips down the sides of the potatoes, and the apricot ribbons are visible throughout. The dish looks glossy, sticky, and deeply appetizing. Serve immediately while hot, with a crisp green salad or steamed vegetables on the side if desired.

Common mistakes

One common mistake is lifting the lid to peek during cooking, which lets out heat and can add 30 minutes or more to the cook time. Another is cutting the chicken too large or too small — too large and it may not cook through in time; too small and it can become dry.

Also, don't skip the brown sugar; it's essential for the sticky lacquer. Finally, avoid over-stirring at the start, as the layers help the sauce develop.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the thickest pieces. The sauce should be thick enough to coat the back of a spoon, and the onions should be translucent and soft.

If the sauce seems thin, remove the chicken with a slotted spoon and let the sauce simmer uncovered on the stovetop for a few minutes to reduce, then pour it back over the chicken.

• Poultry: 165°F (74°C) in the thickest part