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

Before you start

Before starting, cut the chicken into bite-sized cubes and dice the onion. Have the apricot preserves, teriyaki glaze, and sesame seeds measured and ready. No need to preheat the slow cooker; just add everything in the order listed.

If you plan to serve with rice, start it about 20 minutes before the chicken is done, or use quick-cooking rice. Keep a food thermometer handy to check the chicken's internal temperature.

Instructions

Prep and Layer

1. 1Prep the Chicken and Aromatics
   Cut the chicken breasts into bite-sized cubes, about 1-inch pieces. Place them in the bottom of the slow cooker. Dice the sweet onion into small pieces and scatter over the chicken.
   Look for The chicken pieces should be evenly sized for even cooking.
   Tip For easy cleanup, line the slow cooker with a disposable liner.
2. 2Add the Apricot Preserves
   Spoon the apricot preserves over the chicken and onion. Use a spatula to spread it slightly so it covers some of the chicken, but do not stir — the slow cooker will do the mixing.
   Look for The preserves should be in dollops across the surface.
   Tip If the preserves are very thick, warm them for 10 seconds in the microwave to make them easier to spread.
3. 3Pour the Teriyaki Glaze
   Pour the teriyaki glaze evenly over the chicken and preserves. It does not need to cover everything completely; the slow cooker will create a sauce as it cooks.
   Look for The glaze will pool around the chicken pieces.
   Tip Use a thick teriyaki glaze for a stickier finish; thin sauce will make a thinner sauce.
4. 4Sprinkle with Sesame Seeds
   Sprinkle the toasted sesame seeds over the top. They will toast further as the dish cooks and add a nutty flavor.
   Look for The sesame seeds should be evenly scattered.
   Tip Toasting the sesame seeds beforehand brings out their flavor, but they will also toast in the slow cooker.

At the end of this phase, you should see the raw chicken pieces nestled in the slow cooker, topped with dollops of apricot preserves, diced onion, a pour of teriyaki glaze, and a sprinkle of sesame seeds.

The colors are bright: pink chicken, orange preserves, white onion, and dark seeds. It looks like a colorful, messy topping that will soon transform.

Slow Cook and Thicken

5. 5Cook on Low until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through and tender. The sauce will be bubbling gently around the edges.
   Look for The chicken should be opaque and the sauce bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
6. 6Check the Chicken Temperature
   After 4 hours on low, check the internal temperature of the chicken with an instant-read thermometer. It must read at least 165°F (74°C) in the thickest piece.
   Look for The thermometer should read 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If not done, continue cooking in 15-minute increments and check again.
7. 7Stir and Let the Sauce Thicken
   Once the chicken is cooked, gently stir everything to coat the pieces in the glossy sauce. If the sauce seems thin, leave the slow cooker on low with the lid off for 10–15 minutes to reduce slightly.
   Look for The sauce should coat the back of a spoon.
   Tip Do not over-reduce; it will thicken more as it cools.

After a few hours, the slow cooker is filled with a bubbling, fragrant sauce. The chicken is opaque and tender, the onions have softened into the sauce, and the apricot-teriyaki aroma fills the kitchen. The sauce is glossy and slightly thickened, clinging to the chicken pieces. A quick temperature check confirms the chicken is safe to eat.

Serve and Enjoy

8. 8Serve over Rice
   Spoon steamed jasmine rice onto plates. Top with the chicken bites and a generous amount of the sticky apricot teriyaki sauce. Sprinkle with extra sesame seeds if desired.
   Look for The chicken should be glossy and coated in sauce.
   Tip For a complete meal, add a side of steamed broccoli or snap peas.

The final dish is a beautiful pile of glossy chicken bites over steamed rice, with a sticky caramel-brown sauce dripping down. The sesame seeds add little dark specks and a nutty aroma. The sauce is thick enough to coat the back of a spoon, and the chicken is juicy and fork-tender. It looks as good as it tastes.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is cutting the chicken pieces too large, which can lead to uneven cooking. Overcooking chicken breast can make it dry, so check the temperature at the minimum recommended time.

Using a thin teriyaki sauce instead of a glaze can result in a watery sauce, so choose a thick glaze for best results. Finally, resist the urge to stir too early; let the slow cooker do its job.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest piece. The sauce should be bubbling gently and the chicken should be tender enough to shred with a fork, though it is meant to stay in bites.

The onion will be soft and translucent. If the sauce is too thin, remove the lid and let it cook on low for another 10–15 minutes to reduce. The dish is ready to serve immediately.

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