Apricot Honey Soy Chicken Bites: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into 1-inch cubes and dice the onion. Measure out the apricot preserves, honey, and soy sauce so everything is ready to go. If using a slow cooker liner, place it in the insert now.

Have the rice cooked and warm before the chicken is done—this recipe comes together quickly once the slow cooker finishes. No other prep is needed; this is truly a dump-and-go meal.

Instructions

Layer the Ingredients

1. 1Prep the Chicken
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker in an even layer. There is no need to season the chicken—the glaze will provide plenty of flavor.
   Look for The chicken should cover the bottom of the slow cooker in a single layer.
   Tip For even cooking, cut the chicken into uniform 1-inch cubes.
2. 2Add the Onion
   Scatter the diced sweet onion over the chicken. The onion will soften and sweeten as it cooks, blending into the glaze.
   Look for The onion pieces should be spread evenly over the chicken.
   Tip Dice the onion small so it melts into the sauce.

At the end of this phase, the slow cooker contains a colorful layer of raw chicken, onion, apricot preserves, honey, and soy sauce.

The preserves are thick and glossy, while the honey and soy sauce form pools around the edges. The aroma is sweet and savory, with a hint of onion. Everything is ready to cook.

Slow-Cook the Chicken

3. 3Spoon on the Preserves
   Spoon the apricot preserves over the chicken and onion. Use a spatula to scrape every bit of preserves from the jar.
   Look for The preserves form a thick, glossy layer on top.
   Tip If the preserves are very chunky, give them a quick stir before adding.
4. 4Drizzle Honey and Soy Sauce
   Drizzle the honey and soy sauce over the top. Do not stir—the layers will combine as the slow cooker heats.
   Look for The honey and soy sauce pool around the preserves.
   Tip For a less sweet glaze, reduce the honey to 3 tablespoons.

After 3 to 4 hours on low, the chicken is cooked through and tender. The sauce is bubbling gently and has thickened into a glaze. The onion has softened and released its sweetness. The kitchen smells of sweet apricot and savory soy. The chicken should reach 165°F (74°C) in the thickest piece.

Finish and Serve

5. 5Cook on Low
   Cover the slow cooker and cook on low for 3 to 4 hours, until the chicken is cooked through and tender. The sauce will thin and then reduce slightly.
   Look for The chicken is opaque and tender; the sauce is bubbling and slightly thickened.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check at 3 hours—cooking longer can make the chicken dry.
6. 6Stir and Coat
   Gently stir the chicken and sauce to coat every piece in the sticky glaze. The onion will have softened into ribbons.
   Look for Each chicken piece is coated in a shiny amber glaze.
   Tip Use a wooden spoon to avoid scratching the slow cooker insert.
7. 7Serve Over Rice
   Spoon the chicken and glaze over steamed basmati rice. The rice soaks up the extra sauce beautifully.
   Look for The rice is fluffy and the chicken is glistening on top.
   Tip Warm the rice just before serving so the dish stays hot.

Once stirred, every piece of chicken is coated in a shiny amber glaze. The sauce is thick enough to cling to the spoon. The onion ribbons are soft and translucent. When served over rice, the dish looks glossy and inviting, with steam rising from the plate. The final taste is sweet, savory, and satisfying.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry and stringy. Stick to the recommended time and check the temperature at 3 hours. Another mistake is using cold chicken straight from the fridge—let it sit at room temperature for 15-20 minutes before adding to the slow cooker.

Also, do not stir the ingredients before cooking; the layers help the flavors develop. Finally, resist the urge to add extra liquid—the chicken and onions release enough moisture.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender enough to shred or cut with a fork. The sauce should be bubbling and slightly thickened, and the onion should be soft and translucent.

If the sauce seems too thin, let it cook uncovered for 10-15 minutes to reduce. The chicken should not be pink in the center, and the glaze should coat the pieces evenly.

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