Mango Hickory BBQ Chicken Bites: 5-Ingredient Slow Cooker Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken into bite-sized cubes and pat them dry with paper towels. Dice the red bell pepper and peel and cube the mango. Measure out the BBQ sauce. Have a 6-quart slow cooker ready. Cook the rice according to package directions while the chicken cooks, or make it ahead and reheat before serving.

Instructions

Layer and Coat

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Scatter the mango cubes and diced red bell pepper evenly over the chicken. Pour the hickory BBQ sauce over everything, making sure the chicken and fruit are well coated.
   Look for The chicken is covered with mango, pepper, and a thick layer of sauce.
   Tip Use a spatula to gently stir the mixture so the sauce coats every piece.

At the end of this phase, you'll have a colorful, saucy mixture in the slow cooker. The chicken should be fully coated with the BBQ sauce, with mango cubes and red pepper scattered throughout.

The sauce should be thick and glossy, and the aroma of hickory smoke will fill the kitchen. No cooking has started yet, so everything looks raw but appetizing.

Slow Cook to Perfection

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is cooked through and tender. The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
   Look for The sauce is bubbling gently and the chicken is opaque and tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

After 4 hours on low, the sauce will be bubbling gently around the edges, and the chicken will be cooked through and tender.

The mango will have softened, releasing its sweetness into the sauce, which will have thickened slightly. The chicken should register 165°F (74°C) on an instant-read thermometer. The kitchen will smell sweet, smoky, and savory.

Plate and Serve

3. 3Serve Over Rice
   Spoon the cooked chicken, mango, and peppers over warm jasmine rice. Serve immediately, spooning extra sauce from the slow cooker over each portion.
   Look for The dish is glossy and steaming, with a rich mahogany sauce.
   Tip For a low-carb option, serve over cauliflower rice or with a side salad.

When you spoon the chicken over the rice, the sauce should be thick enough to cling to the meat and fruit. The chicken will be juicy and glistening, and the mango pieces will be soft but still distinct. The rice will soak up the extra sauce, creating a satisfying, saucy bite. The dish is ready to serve hot.

Common mistakes

One common mistake is lifting the lid too often to check on the chicken, which lets heat escape and extends cooking time.

Another is using too much sauce, which can make the dish overly sweet or thin; start with the amount listed and add more at the end if desired. Finally, avoid overcooking, as chicken breasts can become dry if left in the slow cooker too long, especially on high.

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 inserted into the thickest piece.

The sauce should be bubbling and slightly thickened, and the mango should be soft but still hold its shape. The chicken should be opaque and easily pierced with a fork. Taste and adjust with extra BBQ sauce or a pinch of salt if needed.

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