Dinner · Part 3 of 3: Tips & recipe card

Apricot Hickory BBQ Chicken Bites: Easy 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Name: Apricot Hickory BBQ Chicken Bites: Easy 5-Ingredient Crockpot Dinner
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 lb boneless skinless chicken breasts, cut into 1-inch cubes; 1 cup apricot preserves; 1 medium sweet onion (such as Vidalia), diced; 1 cup hickory brown sugar BBQ sauce; 2 cups cooked white jasmine rice, for serving

By Clara Weller · Oct 28, 2026

Glazed apricot hickory BBQ chicken bites in a slow cooker, glossy and steaming

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 4

Tips for success

For the best texture, don't over-stir the chicken during cooking. Gently fold the sauce once or twice, but let the chicken stay in place to cook evenly.

If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce during the last 30 minutes of cooking.

To make this a complete meal, serve the chicken over rice, quinoa, or even mashed potatoes. The sauce is also delicious spooned over roasted vegetables. If you have leftovers, the flavors continue to meld overnight, making it even better the next day.

Variations

Peach Bourbon BBQ Chicken: Replace the apricot preserves with peach preserves and add 2 tablespoons of bourbon. The bourbon adds a warm, smoky depth that complements the hickory BBQ sauce. Cook as directed, and the alcohol will cook off during the slow cooking.
Spicy Apricot Chicken: Add 1 teaspoon of crushed red pepper flakes or a minced chipotle pepper in adobo sauce to the slow cooker. The heat balances the sweetness of the apricot and BBQ sauce. For extra heat, drizzle with hot sauce before serving.
Crockpot Chicken Sandwiches: After cooking, shred the chicken instead of leaving it in bites. Pile the saucy chicken onto toasted buns and top with coleslaw. The sweet-smoky chicken makes a fantastic sandwich filling that's perfect for game day.
Honey Garlic Apricot Chicken: Add 2 minced garlic cloves and 1 tablespoon of honey to the sauce mixture. The garlic adds savory depth while the honey enhances the sweetness. This variation is great for those who love a sticky, garlicky glaze.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a little water if the sauce has thickened.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water or chicken broth to loosen the sauce if needed.

Refrigerate leftovers in an airtight container for up to 4 days. Cool the chicken to room temperature within 2 hours of cooking before refrigerating.

Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce has thickened too much.

You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

If using a ceramic insert, let it come to room temperature for 30 minutes before turning on the heat to avoid cracking.

Serving ideas

Serve the chicken bites over steamed jasmine rice for a satisfying meal. The rice soaks up the extra sauce, balancing the sweetness with its neutral flavor.

A sprinkle of sliced green onions or sesame seeds adds a fresh, savory contrast, though the video keeps it simple with just rice.

This dish also works well in lettuce wraps, on slider buns, or over a bed of greens. The sweet-smoky glaze pairs beautifully with cooling sides like coleslaw or a cucumber salad. For a low-carb option, serve over cauliflower rice or zucchini noodles.

Frequently asked questions

Can this recipe be made with chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully in this recipe. They are more forgiving and stay juicy even with longer cooking. Cut them into similar 1-inch cubes and cook on low for 4 to 5 hours, or until they reach 165°F (74°C). Thighs may take slightly longer than breasts, so check with a thermometer.

Why does the sauce turn watery during cooking?

The chicken and onion release moisture as they cook, which can thin the sauce. This is normal. To fix it, remove the lid during the last 15–30 minutes of cooking and let the sauce reduce. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it quickly.

Can this dish be made ahead and frozen?

Absolutely. Cook the chicken as directed, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. The sauce may thicken slightly upon reheating; add a splash of water or broth to loosen it.

What can be used instead of apricot preserves?

Peach preserves, orange marmalade, or even pineapple jam work beautifully as substitutes. Each will change the flavor profile slightly: peach adds a similar fruity sweetness, orange adds a citrusy brightness, and pineapple gives a tropical twist. Choose a preserve with a similar consistency to apricot for best results.

Is this recipe gluten-free?

It can be, but you need to check the labels. Apricot preserves are typically gluten-free, and most BBQ sauces are too, but some contain wheat-based ingredients. Look for a BBQ sauce that is labeled gluten-free, and ensure your preserves don't have any hidden gluten. Serve with rice or a gluten-free side to keep the meal gluten-free.

Recipe card

Apricot Hickory BBQ Chicken Bites: Easy 5-Ingredient Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

2 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 cup apricot preserves
1 medium sweet onion (such as Vidalia), diced
1 cup hickory brown sugar BBQ sauce
2 cups cooked white jasmine rice, for serving

Instructions

Place the cubed chicken breast pieces into the bottom of a 6-quart slow cooker. Spread the diced sweet onion over the chicken. Spoon the apricot preserves over the top, making sure to cover the chicken and onion as evenly as possible.
Pour the hickory BBQ sauce over the chicken and onion mixture. Stir gently to coat all the chicken pieces with the sauce. The mixture will look saucy and glossy.
Cover the slow cooker with its lid. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through and tender. Do not lift the lid during the first 2 hours of cooking to keep the heat steady.
After the cooking time, check the chicken by inserting an instant-read thermometer into the thickest piece. The internal temperature must reach 165°F (74°C) for safe poultry. The chicken should be tender and easily pull apart with a fork.
Stir the chicken and sauce gently. If the sauce seems thin, leave the slow cooker on low with the lid off for 10–15 minutes to reduce and thicken slightly. The sauce should coat the back of a spoon.
Spoon the warm jasmine rice onto plates. Top with a generous portion of the apricot hickory BBQ chicken bites. Drizzle with extra sauce from the slow cooker. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 480
Protein: 35 g
Carbohydrates: 55 g
Fat: 12 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.