Apricot Bourbon Glazed Chicken Bites (Slow Cooker) Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use a good-quality bourbon BBQ glaze — one with a touch of molasses or smoked paprika adds depth. If you prefer a milder sweetness, reduce the brown sugar to 3 tablespoons.

The sauce will still be sticky but less sweet. For a thicker sauce, cook the slow cooker uncovered for the last 30 minutes to let extra liquid evaporate.

This recipe is incredibly forgiving. If you're short on time, you can cook on high for 2 1/2 to 3 hours — just check that the chicken reaches 165°F (74°C).

If you want to add a little heat, stir in a pinch of cayenne pepper or a dash of hot sauce at the end. The sweetness of the apricot and brown sugar balances any spice beautifully.

Variations

• Spicy Apricot Chicken: Add 1/2 teaspoon of crushed red pepper flakes or a minced fresh jalapeño along with the onion for a sweet-heat kick. The spice balances the apricot and brown sugar, giving the dish a subtle warmth that builds as you eat.
• Honey Bourbon Version: Replace the apricot preserves with 1/2 cup honey and add 1 tablespoon of Dijon mustard. The result is a more straightforward honey-bourbon glaze with a tangy edge. Reduce the brown sugar to 2 tablespoons to keep it from becoming too sweet.
• Citrus Bourbon Chicken: Swap the apricot preserves for orange marmalade and add the zest and juice of one orange. The bright citrus notes cut through the bourbon glaze, creating a fresher, more vibrant sauce. Serve with a sprinkle of fresh thyme.
• BBQ Pulled Chicken: Use 2 pounds of boneless, skinless chicken thighs instead of breasts. Cook for 5 hours on low, then shred the meat with two forks. The sauce will coat the shredded chicken perfectly for sandwiches or tacos.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when cold; add a splash of water when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, stirring often, until heated through. Add a tablespoon of water or broth if the sauce is too thick.

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and the sauce will thicken slightly when chilled.

Reheat gently in a saucepan over medium-low heat, adding a splash of water or chicken broth if the sauce is too thick. You can also reheat in the microwave in 30-second intervals, stirring between.

This recipe is perfect for meal prep. Assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker base and cook on low for 4 hours.

You can also cook the full batch, let it cool, and refrigerate in portion-sized containers for up to 4 days — just reheat gently before serving.

Serving ideas

Serve the glazed chicken bites over creamy mashed potatoes, as shown in the video, or alongside steamed rice, buttered noodles, or a bed of greens. The sticky sauce is wonderful spooned over the starch, soaking into every bite. A simple side of roasted green beans or a crisp cucumber salad balances the richness.

For a heartier meal, pile the chicken onto toasted slider buns and top with a spoonful of coleslaw for a pulled-chicken-style sandwich. Or serve it in lettuce cups for a lighter option. Garnish with chopped chives or sliced green onions for a fresh note, though the dish is delicious as is. Extra sauce can be drizzled over everything.

Frequently asked questions

Recipe card

Apricot Bourbon Glazed Chicken Bites (Slow Cooker)

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 3/4 cup apricot preserves
• 1 medium sweet Vidalia onion, diced
• 1/2 cup bourbon BBQ glaze
• 1/4 cup dark brown sugar, packed

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

42 g

Fat

8 g

Automatic estimate from the ingredient list, not laboratory-verified.