Honey Garlic Chicken Bites: Easy 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into bite-sized cubes and place them in the slow cooker. Peel the garlic cloves and slice the scallions, then scatter them over the chicken.

In a small bowl, whisk together the honey and soy sauce until combined. Have the rice cooked and ready for serving. No need to preheat the slow cooker or brown the chicken—everything goes in raw and cooks low and slow.

Instructions

Build the Base

1. 1Add Chicken to Slow Cooker
   Place the cubed chicken breasts in the bottom of the slow cooker, spreading them in an even layer. The chicken does not need to be browned first; the slow cooker will handle all the cooking.
   Look for The chicken pieces should cover the bottom of the insert in a single, even layer.
   Tip For even cooking, try to cut the chicken into similar-sized cubes, about 1 inch each.
2. 2Scatter Garlic and Scallions
   Scatter the peeled whole garlic cloves and sliced scallions over the chicken. The garlic will soften and turn sweet as it cooks slowly in the sauce.
   Look for The garlic cloves and scallions should be evenly distributed over the chicken.
   Tip Keep the garlic cloves whole so they cook to a soft, spreadable texture without burning.
3. 3Whisk Honey and Soy Sauce
   In a small bowl or measuring cup, whisk together the honey and soy sauce until fully combined. Pour the mixture evenly over the chicken, garlic, and scallions in the slow cooker.
   Look for The liquid should coat the top of the chicken and pool slightly around the edges.
   Tip Use a spatula to scrape every bit of the honey-soy mixture into the slow cooker.
4. 4Cover and Cook on Low
   Cover the slow cooker with its lid and cook on low for 4 hours, or until the chicken is cooked through and tender. The sauce will reduce and become sticky as the chicken releases its juices.
   Look for The sauce should be bubbling gently around the edges and the chicken should look opaque and juicy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; each peek lets out heat and adds time.

At the end of this phase, the slow cooker contains raw chicken cubes, whole garlic cloves, sliced scallions, and a honey-soy liquid. Everything is layered in the insert, ready to cook.

The honey and soy should be well combined and poured evenly over the top. The kitchen smells of sweet honey and savory soy, and the raw chicken is fully coated. Before moving on, make sure the lid is secure and the slow cooker is set to low.

Slow-Cook and Thicken

5. 5Check Chicken Temperature
   After 4 hours, use an instant-read thermometer to check the thickest piece of chicken. It should register at least 165°F (74°C). The garlic should be soft and easily pierced with a fork.
   Look for The chicken should be fork-tender and the garlic cloves should yield easily to gentle pressure.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is not yet done, re-cover and cook for 20 to 30 more minutes, then check again.
6. 6Stir the Sauce
   Gently stir the chicken and garlic in the sauce to coat everything evenly. The sauce should be thick enough to cling to the chicken. If it looks too thin, let it cook uncovered for 10 to 15 minutes to reduce further.
   Look for The sauce should coat the back of a spoon and cling to the chicken pieces.
   Tip Stir gently to avoid breaking up the tender chicken pieces.

After 4 hours on low, the chicken is cooked through and the sauce has reduced into a glossy glaze. The garlic cloves are soft and sweet, and the scallions have wilted into the sauce. The aroma is intensely savory and slightly sweet.

The sauce should bubble gently around the edges. Use a thermometer to confirm the chicken reaches 165°F (74°C). If the sauce is too thin, leave the lid off for a few minutes to reduce.

Serve and Enjoy

7. 7Serve Over Rice
   Spoon the cooked basmati rice onto serving plates. Top with the honey garlic chicken and garlic cloves, and drizzle with extra sauce from the slow cooker.
   Look for The rice should be fluffy and the chicken glistening with sticky sauce.
   Tip For a finished look, sprinkle with extra sliced scallions if desired (not shown in the video).

The chicken is glistening with sticky sauce, and the garlic cloves are tender enough to mash with a fork. Spoon the chicken and garlic over steamed rice, and drizzle with extra sauce from the slow cooker. The dish looks glossy and inviting, with a deep amber color. The first bite should be sweet, savory, and full of umami. Serve hot, with extra scallions on the side if desired.

Common mistakes

One common mistake is lifting the lid too often, which lets out heat and extends the cooking time. Another is cutting the chicken into uneven pieces, which leads to some pieces overcooking while others remain underdone.

Skipping the garlic cloves or chopping them too small changes the texture—keep them whole. Finally, using low-quality soy sauce can make the dish too salty or too thin, so choose a brand you trust.

How to tell it’s done

The chicken is done when it registers at least 165°F (74°C) on an instant-read thermometer inserted into the thickest piece. The meat should be opaque, juicy, and easy to shred with a fork. The garlic cloves should be soft and spreadable, and the sauce should be thick enough to coat the back of a spoon. If the sauce looks thin, simmer it uncovered for a few extra minutes to reduce.

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