Apricot Teriyaki Chicken Bites: 5-Ingredient Crockpot Dinner

This Crockpot Apricot Sweet Teriyaki Chicken Bites recipe is the set-it-and-forget-it dinner that delivers big flavor with minimal effort. Cubed chicken breast slow-cooks in a sticky-sweet glaze made from apricot preserves, teriyaki sauce, sweet onion, and sesame seeds.

The result is tender, juicy chicken coated in a glossy, caramelized sauce that tastes like it simmered all day — because it did. Perfect for busy weeknights, this dump-and-go meal requires just 10 minutes of prep and no fancy techniques.

Dump the chicken, apricot preserves, diced onion, teriyaki glaze, and sesame seeds into a slow cooker, then walk away. Hours later, you are greeted by bubbling, aromatic chicken bites in a thick, sweet-savory sauce.

The apricot adds a fruity brightness that balances the salty teriyaki, while the onions melt into sweet ribbons. Serve over steamed rice for a complete meal that feels special but takes almost no effort. This recipe is a keeper for anyone who loves set-and-forget cooking.

Ingredients

Why this recipe works

Slow cooking transforms chicken breast into fork-tender pieces that soak up the sweet and savory glaze. The low heat gently breaks down the protein, keeping it moist and juicy rather than dry and tough.

The apricot preserves caramelize slightly, creating a sticky, glossy coating that clings to every bite. Because everything cooks together in one pot, the flavors meld and deepen without any extra work.

The combination of apricot and teriyaki is a classic sweet-savory pairing that appeals to all palates. The preserves provide natural fruitiness and body, while the teriyaki glaze adds umami, garlic, and ginger notes.

The sweet onion melts into the sauce, contributing a mild, mellow sweetness that rounds out the dish. This recipe proves that a handful of pantry staples can create a restaurant-quality meal with almost no effort.

Notes and substitutions

Use a good-quality teriyaki glaze for the best flavor and thickness. A glaze is thicker than a sauce and will give you that sticky, lacquered finish. If you only have teriyaki sauce, the dish will still be delicious but the sauce will be thinner. Vidalia onions are ideal for their sweetness, but any sweet or yellow onion works. Toasted sesame seeds add a nutty crunch and visual appeal.

Chicken breasts are used here, but thighs are even more forgiving and stay succulent. Cut the chicken into uniform 1-inch cubes so they cook evenly. For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha. This recipe is naturally dairy-free and can be made gluten-free by using a gluten-free teriyaki glaze and ensuring the preserves are gluten-free.

• boneless skinless chicken breasts: boneless skinless chicken thighs, cubed — they stay even more tender
• teriyaki glaze: store-bought teriyaki sauce, though the glaze is thicker and stickier
• apricot preserves: peach or orange marmalade for a different citrusy note
• sweet onion: yellow or white onion, if that is what is on hand

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Serving spoon
• Plate for serving