Jalapeño Lime Hickory BBQ Chicken Bites: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, choose a BBQ sauce that you love on its own—it’s the backbone of this dish. If you want a deeper smoky flavor, add a teaspoon of liquid smoke along with the sauce.

For a thicker glaze, mix a tablespoon of cornstarch with two tablespoons of water and stir it into the sauce during the last 30 minutes of cooking.

This recipe is forgiving. If you’re short on time, cook on HIGH for 2 to 3 hours. If you’re away all day, cook on LOW for up to 6 hours without drying out the chicken.

Just check the internal temperature before serving. The leftovers taste even better the next day as the flavors meld.

Variations

• Spicy Mango: Replace the pineapple with mango chunks and add a minced habanero or serrano for extra heat. Use a mango-habanero BBQ sauce if available. The sweetness of mango pairs beautifully with the smoky sauce and spicy peppers.
• Garlic Herb: Add 4 minced garlic cloves and 1 teaspoon dried thyme to the slow cooker along with the sauce. Use a sweet BBQ sauce and reduce the jalapeños to 1 for a more mellow, herby flavor. Serve over mashed potatoes or polenta.
• Bourbon Glaze: Stir in 2 tablespoons bourbon and 1 tablespoon Worcestershire sauce with the BBQ sauce. Use pineapple chunks instead of tidbits for a chunkier texture. The bourbon adds a warm, caramelized depth that complements the smoky sauce.
• Chipotle Lime: Add 1-2 chipotle peppers in adobo sauce (minced) and an extra tablespoon of lime juice to the sauce. Use a smoky chipotle BBQ sauce and reduce the pineapple to 1/2 can. The chipotle adds a rich, smoky heat that pairs well with the lime.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools.

Reheat gently in the microwave or on the stovetop, adding a splash of water or chicken broth if needed to loosen the sauce.

You can assemble the ingredients in the slow cooker insert the night before and store it covered in the refrigerator.

In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time since you’re starting from cold.

Serving ideas

Serve the chicken bites over steamed jasmine rice, with the extra sauce spooned over the top. The rice soaks up the sweet-and-spicy glaze, making every bite satisfying. A side of grilled vegetables or a crisp green salad rounds out the meal.

For a fun twist, pile the chicken onto slider buns with a scoop of coleslaw, or use it as a filling for tacos with pickled onions and cilantro. Leftovers can be chopped and used in quesadillas or omelets. The possibilities are endless.

Frequently asked questions

Recipe card

Jalapeño Lime Hickory BBQ Chicken Bites: Easy Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 1 can (20 oz) pineapple tidbits, drained
• 2-3 fresh jalapeños, sliced into rings
• 1 1/2 cups hickory brown sugar BBQ sauce
• 2 tbsp fresh lime juice

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

310

Protein

28 g

Carbohydrates

22 g

Fat

11 g

Automatic estimate from the ingredient list, not laboratory-verified.