Garlic Scallion Sweet Teriyaki Chicken Bites Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. Cut the chicken breasts into bite-sized cubes, about 1 inch each. Peel the garlic cloves – you can use a jar of pre-peeled cloves to save time.

Slice the scallions, separating the white and green parts. Measure out the teriyaki glaze and have the sesame seeds ready. If you plan to serve with rice, start it before you begin assembling the slow cooker, so everything is ready at the same time.

Instructions

Assemble and Start

1. 1Layer the Chicken
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker in an even layer. Scatter the whole garlic cloves and the white parts of the sliced scallions over the chicken. Reserve the green scallion parts for serving.
   Look for The chicken should form a single layer at the bottom, with garlic and scallions evenly distributed.
   Tip For even cooking, try to cut the chicken into similar-sized cubes, about 1 inch each.
2. 2Pour the Glaze and Sprinkle Sesame
   Pour the teriyaki glaze evenly over the chicken, garlic, and scallions. Sprinkle the toasted sesame seeds on top. Do not stir – the glaze will create a flavorful sauce as the chicken cooks.
   Look for The glaze should coat the top of the chicken, and the sesame seeds should be visible.
   Tip If using a thicker glaze, you can add 2 tablespoons of water to the slow cooker to help it thin out during cooking.

At the end of this phase, you will have a raw chicken layer with garlic and scallions scattered on top, covered in teriyaki glaze and sprinkled with sesame seeds. The chicken should be evenly coated, and the garlic cloves should be distributed throughout.

The slow cooker is turned on and set to low. The raw chicken should be refrigerated until you are ready to cook, and you should wash your hands and any surfaces that touched the raw chicken.

Slow Cook

3. 3Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and tender. The garlic cloves should be soft and sweet. Do not lift the lid during the first 3 hours to keep the heat inside.
   Look for The chicken will be opaque and fork-tender, and the garlic will be easily pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If you prefer a thicker sauce, remove the chicken and garlic with a slotted spoon, then simmer the sauce on the stovetop for 10 minutes to reduce.

After 4 hours on low, the chicken should be cooked through and tender. The garlic cloves will be soft and sweet, and the sauce will have thickened slightly. The aroma should be sweet and savory, with a distinct garlic and sesame scent. The chicken should be opaque and easily pierced with a fork. The internal temperature should read 165°F (74°C). If not, cook for another 30 minutes and check again.

Serve and Garnish

4. 4Finish and Serve
   Once the chicken is cooked through, taste the sauce and season with salt if needed. Serve the chicken and garlic over steamed jasmine rice, spooning extra glaze on top. Garnish with the reserved green scallion slices.
   Look for The chicken should be glistening with sauce, and the garlic should be golden and tender.
   Tip For a richer flavor, you can sprinkle a few extra sesame seeds right before serving.

The finished dish should have a glossy, caramel-colored sauce clinging to the chicken and garlic. The chicken should be fork-tender, and the garlic should be soft enough to spread. The green scallion garnish adds a fresh, bright contrast. Serve immediately over steamed rice, spooning extra sauce from the slow cooker over the top. The dish should smell sweet, savory, and inviting.

Common mistakes

One common mistake is lifting the lid too often during cooking. Every time you open the slow cooker, heat escapes and adds to the cooking time. Resist the urge to stir or check the chicken until at least 3 hours have passed. Another mistake is using a thin teriyaki sauce instead of a glaze – the glaze is thicker and will coat the chicken better.

If you use a thinner sauce, you may need to thicken it at the end. Finally, don't overcook the chicken – even in a slow cooker, chicken can become dry if left too long. Four hours on low is usually perfect for this amount.

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 chicken should be opaque and easily pierced with a fork. The garlic cloves should be soft and golden, and the sauce should be thick and glossy.

If you want to be sure, insert an instant-read thermometer into a piece of chicken – it should read 165°F (74°C). The dish is ready when the chicken is tender and the sauce has thickened slightly.

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