Dinner · Part 3 of 3: Tips & recipe card

Apricot Teriyaki Chicken Bites: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Name: Apricot Teriyaki Chicken Bites: 5-Ingredient Crockpot Dinner
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Asian-American
Ingredients: 2 lb boneless skinless chicken breasts, cut into bite-sized cubes; 3/4 cup apricot preserves; 1 medium sweet onion (such as Vidalia), diced; 1/2 cup teriyaki glaze; 1 tbsp toasted sesame seeds

By Clara Weller · Oct 28, 2026

Glossy apricot teriyaki chicken bites in a slow cooker with sesame seeds and sauce

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

Tips for success

For the best texture, do not overmix the ingredients before cooking; the slow cooker will blend them as it simmers.

If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last 15 minutes of cooking. This will give a glossy, thick glaze that clings beautifully to the chicken.

Toasting the sesame seeds before adding them enhances their nutty flavor. You can do this in a dry skillet over medium heat for 1-2 minutes, shaking frequently.

If you have time, let the cooked dish rest for 5 minutes before serving to let the sauce settle. Garnish with sliced green onions or extra sesame seeds for a fresh finish, though the recipe is complete without them.

Variations

Spicy Apricot Teriyaki: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the slow cooker before cooking for a spicy kick. The heat balances the sweetness of the apricot and teriyaki.
Chicken Thigh Version: Swap the chicken breasts for boneless, skinless thighs. They are more forgiving and stay even juicier. Cooking time may be slightly longer, so check for doneness at 4 hours on low.
Garlic-Ginger Boost: Stir 2 minced garlic cloves and 1 tablespoon grated fresh ginger into the teriyaki glaze before adding. This adds an aromatic depth that complements the apricot.
Pineapple Apricot Teriyaki: Add 1/2 cup of drained pineapple chunks along with the apricot preserves. The pineapple adds extra sweetness and a tropical twist that pairs well with the teriyaki.

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken; add a splash of water before reheating.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.
Reheat: Reheat in the microwave in 30-second bursts, stirring between, or in a skillet over medium heat until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or chicken broth when reheating to loosen it. Reheat gently in the microwave or on the stovetop until piping hot.

You can prep the ingredients the night before: cube the chicken, dice the onion, and measure the preserves, teriyaki glaze, and sesame seeds.

Store them separately in the refrigerator. In the morning, simply dump everything into the slow cooker and start cooking. This makes the recipe even more convenient for busy days.

Serving ideas

Serve the chicken bites over steamed jasmine rice or cauliflower rice for a lighter option. The sticky sauce is perfect for soaking into the rice.

A side of steamed broccoli, snap peas, or a simple cucumber salad adds freshness and crunch. For a low-carb meal, serve in lettuce wraps or alongside stir-fried vegetables.

This dish also works well as a filling for rice bowls, tacos, or sliders. The sweet-savory flavor pairs nicely with a sprinkle of sliced green onions, chopped cilantro, or a drizzle of sriracha for heat. For a family-style dinner, set out bowls of rice, chicken, and extra sauce so everyone can build their own plate.

Frequently asked questions

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

Yes, boneless skinless chicken thighs work wonderfully. They have a higher fat content, which keeps them moist and tender during long cooking. Cut them into similar-sized cubes and cook on low for 4-5 hours, checking for doneness at the minimum time.

How can the sauce be thickened if it is too thin?

If the sauce is too thin, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 15 minutes of cooking. Alternatively, remove the lid and let the sauce simmer on low for 10-15 minutes to reduce and thicken naturally.

Is this recipe gluten-free?

It can be, if you use a gluten-free teriyaki glaze. Many bottled teriyaki sauces contain wheat, so check the label. Also ensure the apricot preserves are gluten-free, which they typically are. The rest of the ingredients are naturally gluten-free.

Can this dish be frozen?

Yes, the cooked dish freezes well for up to 3 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently in a skillet or microwave until piping hot. The sauce may separate slightly upon thawing; stir well.

What type of teriyaki glaze works best?

Look for a thick, sticky teriyaki glaze rather than a thin sauce. A glaze will create a lacquered coating on the chicken. If using a sauce, you may need to thicken it with cornstarch or let it reduce longer. Brands vary, so taste and adjust sweetness or saltiness as needed.

Recipe card

Apricot Teriyaki Chicken Bites: 5-Ingredient Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

2 lb boneless skinless chicken breasts, cut into bite-sized cubes
3/4 cup apricot preserves
1 medium sweet onion (such as Vidalia), diced
1/2 cup teriyaki glaze
1 tbsp toasted sesame seeds

Instructions

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.
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.
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.
Sprinkle the toasted sesame seeds over the top. They will toast further as the dish cooks and add a nutty flavor.
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.
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.
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.
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.

Contains: gluten, soy, sesame, sulfites

Estimated nutrition per serving

Calories: 420
Protein: 38 g
Carbohydrates: 42 g
Fat: 9 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.