Peach Bourbon Glazed Chicken Bites Step-by-step instructions

Before you start

Before you start, cut the chicken into bite-sized cubes — about 1-inch pieces — and pat them dry with paper towels. If using fresh peaches, wash, halve, pit, and slice them; if using frozen, thaw and drain them well.

Measure out the BBQ glaze and brown sugar so everything is ready to dump in. You don't need to preheat anything or brown the chicken, but having all your ingredients prepped means you can layer the slow cooker in under five minutes.

Instructions

Layer and Glaze

1. 1Layer the Chicken and Peaches
   Place the cubed chicken breasts in the bottom of the slow cooker in an even layer. Scatter the sliced peaches over the top of the chicken, spreading them out so they cover the meat evenly.
   Look for The chicken and peaches fill the slow cooker about halfway.
   Tip Use ripe but firm peaches so they hold their shape during cooking.
2. 2Add the Glaze and Sugar
   Pour the bourbon molasses BBQ glaze over the chicken and peaches. Sprinkle the dark brown sugar evenly over the top. Do not stir — the layers will meld as the slow cooker works.
   Look for The glaze and sugar form a glossy, sticky layer over the fruit and meat.
   Tip Resist stirring; the sugar will dissolve into the sauce during cooking.

At the end of this phase, the slow cooker holds neat layers: cubed chicken on the bottom, peach slices scattered on top, and a glossy pour of bourbon molasses glaze and a shower of dark brown sugar over everything.

The sugar crystals sparkle against the dark sauce, and the peaches look bright and juicy. Nothing is stirred yet — the layers are waiting for the heat to work.

Slow Cook

3. 3Cook Low and Slow
   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 around the edges.
   Look for The sauce is bubbling gently and the chicken is fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking times vary; check at the lower end of the range.

After a few hours, the slow cooker is bubbling gently around the edges, and the sauce has turned a deep amber color. The chicken is tender and pulls apart easily with a fork, and the peaches have softened into sweet, syrupy pieces. The aroma is rich with molasses and bourbon, and the sauce has thickened enough to coat the back of a spoon.

Finish and Serve

4. 4Finish and Serve
   When the chicken reaches 165°F (74°C), stir gently to coat everything in the glaze. Serve hot over mashed potatoes or rice, spooning extra sauce over the top.
   Look for The chicken is glistening and the peaches are soft but intact.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a spoon to scoop up the syrupy sauce with each serving.

The finished dish is glossy and thick, with every chicken bite coated in a sticky lacquer and the peaches glistening like jam. When you lift a spoonful, the sauce drips slowly back into the pot. The chicken is fork-tender and reaches 165°F (74°C), and the flavors have melded into a sweet-savory balance. Serve it hot over mashed potatoes or rice.

Common mistakes

The most common mistake is stirring too early — let the layers sit undisturbed for the first half of cooking so the chicken doesn't clump and the peaches don't break apart. Another mistake is overcooking on HIGH, which can make the chicken dry and the peaches mushy; stick to the lower end of the time range and check early.

Using a watery BBQ sauce or skipping the brown sugar will result in a thin, bland sauce, so choose a thick, flavorful glaze and don't skip the sugar. Finally, don't crowd the slow cooker — if it's too full, the chicken will steam instead of braise.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the thickest piece. The chicken should be fork-tender and no longer pink in the center.

The sauce will have thickened and reduced slightly, and the peaches will be soft but still hold their shape. If the sauce seems too thin, cook uncovered on HIGH for 15 to 20 minutes to let it reduce; if it's too thick, stir in a splash of chicken broth or water.

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