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

Before you start

Before you start, cut the chicken into 1-inch cubes and measure out the peach slices and BBQ sauce. No need to pre-cook anything. Have a 6-quart slow cooker ready. If using frozen peaches, thaw them in the refrigerator overnight or in a bowl of cold water for a quick thaw.

Pat the peaches dry to remove excess moisture, which helps the sauce stay thick. Set out a serving spoon and have your rice cooker or pot ready for the jasmine rice, if serving.

Instructions

Layer and Dump

1. 1Layer the Ingredients
   Place the cubed chicken in the bottom of a 6-quart slow cooker. Spread the sliced peaches evenly over the chicken. Pour the hickory BBQ sauce over the top, using a spoon to coat the chicken and peaches as much as possible.
   Look for The chicken and peaches are coated in sauce; no need to stir thoroughly.
   Tip For even cooking, try to keep the chicken in a single layer if possible.

The chicken cubes are nestled in the slow cooker with the peaches scattered on top, and the BBQ sauce covers everything in a thick, glossy layer. The raw chicken looks pink and the peaches are bright, but the sauce already smells sweet and smoky. Nothing is stirred, but the sauce is evenly distributed. This is a quick, no-fuss setup that takes just a few minutes.

Slow Cook and Simmer

2. 2Slow Cook Until Tender
   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. Stir gently once halfway through if possible, being careful not to break up the peaches.
   Look for The sauce is bubbling and the chicken is opaque and tender when pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the chicken at the earliest suggested time; slow cookers vary.

After a few hours, the slow cooker is bubbling gently, and the sauce has darkened to a rich mahogany. The chicken is opaque and tender, and the peaches have softened, releasing their juices into the sauce.

The aroma is intensely sweet and smoky, filling the kitchen. A quick temperature check confirms the chicken is at 165°F (74°C), and the mixture is ready to serve.

Serve and Enjoy

3. 3Serve Over Rice
   When the chicken reaches 165°F (74°C) on an instant-read thermometer, turn off the slow cooker. Serve the chicken and peaches hot over steamed jasmine rice, spooning extra sauce from the pot over each portion.
   Look for The glaze is thick and glossy, clinging to the chicken and peaches.
   Tip For a thicker sauce, let it sit uncovered for 10 minutes before serving.

The glazed chicken and peaches are spooned over steamed jasmine rice, with extra sauce drizzled on top. The chicken is juicy and coated in a sticky, sweet-smoky glaze, and the peaches are soft but still distinct. The dish looks glossy and inviting, with a steam rising from the bowl. The first bite delivers a perfect balance of sweet, smoky, and savory.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry and stringy. Check the chicken at the earliest suggested time and use a thermometer to confirm doneness. Another pitfall is using overly ripe or mushy peaches, which can disintegrate into the sauce.

Choose firm peaches or use frozen ones that hold up better. Also, resist the urge to stir too vigorously—gentle stirring helps keep the peach slices intact. Finally, don't skip the rice: it's essential for soaking up the delicious sauce.

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 meat should be opaque and tender, easily pierced with a fork.

The sauce will have thickened slightly and the peaches will be soft but still hold their shape. If you prefer a thicker glaze, let the mixture sit uncovered for 10 minutes after cooking, or transfer the sauce to a saucepan and simmer on the stovetop to reduce.

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