Jalapeño Lime Hickory BBQ Chicken Bites: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before you start, cut the chicken breasts into bite-sized cubes, about 1-inch pieces. Drain the pineapple tidbits well—too much liquid will make the sauce thin.

Slice the jalapeños into rings, removing the seeds if you prefer less heat. Measure the BBQ sauce and lime juice. Have a 6-quart slow cooker ready. No need to preheat or grease the crock.

Instructions

Layer and Pour

1. 1Prep and Layer
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Scatter the drained pineapple tidbits and sliced jalapeño rings evenly over the chicken. In a small bowl, stir together the hickory BBQ sauce and fresh lime juice. Pour the sauce mixture over the chicken, pineapple, and jalapeños, making sure everything is lightly coated.
   Look for The chicken is covered with pineapple, jalapeños, and a glossy layer of BBQ sauce.
   Tip No need to stir after adding the sauce—the slow cooker will do the work.

At this stage, the slow cooker contains raw chicken, pineapple, jalapeños, and a coating of BBQ sauce. The colors should be vibrant—golden pineapple, green jalapeños, and deep red-brown sauce. Everything should be lightly coated, but not swimming in liquid. The raw chicken should be at the bottom, and the other ingredients scattered on top.

Slow Cook to Tender

2. 2Slow Cook
   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 bubble and thicken as the chicken releases its juices.
   Look for The sauce is bubbling gently around the edges and the chicken is opaque and tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking—it lets heat escape and extends the cooking time.

After a few hours, the slow cooker will be bubbling gently around the edges. The sauce will have darkened and thickened, and the chicken will be opaque and tender.

The pineapple will look softer and slightly caramelized, and the jalapeños will have mellowed in heat. The aroma will be smoky, sweet, and spicy. The chicken should reach 165°F (74°C).

Glaze and Serve

3. 3Finish and Serve
   Once the chicken reaches an internal temperature of 165°F (74°C), stir the mixture gently to coat everything in the glaze. Serve the chicken bites over steamed jasmine rice, spooning extra sauce from the slow cooker over the top.
   Look for The chicken is glistening with a thick, mahogany BBQ sauce and the pineapple is caramelized at the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For a thicker glaze, remove the chicken and reduce the sauce on the stovetop for a few minutes.

Once stirred, the chicken pieces should be evenly coated in a glossy, thick glaze. The pineapple and jalapeño rings will be interspersed throughout. The sauce should cling to the spoon and coat the back of a spoon. Serve immediately over rice, with extra sauce spooned on top.

Common mistakes

One common mistake is lifting the lid too often to peek. Every time you open the slow cooker, heat escapes and the cooking time increases. Another is using undrained pineapple, which can make the sauce watery.

Drain the pineapple thoroughly. Finally, cutting the chicken into overly large chunks can lead to uneven cooking—aim for uniform bite-sized pieces.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The meat should be opaque throughout and tender enough to shred or cut easily with a fork.

The sauce will have thickened slightly and the pineapple will look translucent and caramelized at the edges. If the sauce seems too thin, remove the chicken and simmer the sauce on the stovetop for a few minutes to reduce.

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