Peach Teriyaki Chicken Bites: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If you're using frozen peaches, thaw them in the refrigerator overnight or in a bowl of cold water for about 30 minutes.

Cut the chicken breasts into 1-inch cubes, and measure out the teriyaki glaze and sesame seeds. Have your cooked rice ready to serve—this dish is best enjoyed right away. There's no need to preheat the slow cooker; just add the ingredients and turn it on.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the sliced peaches on top of the chicken, distributing them evenly. Pour the teriyaki glaze over the chicken and peaches, then sprinkle with the toasted sesame seeds. Do not stir.
   Look for The chicken and peaches should be evenly distributed, with the glaze covering most of the surface.
   Tip Keep the peaches on top of the chicken; they will release juices as they cook, helping to keep the chicken moist.
2. 2Cook on Low
   Cover the slow cooker with the lid. Cook on LOW for 4 hours, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
   Look for After 4 hours, the chicken should be fork-tender and the sauce should be bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; each peek releases heat and adds time.

After layering the chicken, peaches, glaze, and sesame seeds, you'll see a colorful, raw mixture in the slow cooker. The chicken should be covered with the glaze, and the peaches should be nestled on top.

As the slow cooker heats, you'll start to smell the sweet teriyaki aroma. After 4 hours, the chicken should be cooked through, and the sauce will be bubbling. The peaches will have softened and released their juices, creating a thin, fragrant liquid.

Finish and Thicken

3. 3Baste and Finish
   Once the chicken is cooked through, gently stir the mixture to coat all the pieces with the glaze. The peaches will have softened and may break apart slightly. Let the mixture sit for 5 minutes so the sauce thickens slightly.
   Look for The sauce should coat the back of a spoon and the peaches should be glossy and tender.
   Tip If the sauce seems thin, leave the lid off and cook on HIGH for 15-20 minutes to reduce.

When you stir the cooked chicken and peaches, the sauce should coat the pieces nicely. The peaches will have broken down slightly, adding sweetness to the glaze.

The sauce might still be a bit thin at this point; letting it sit for 5 minutes will help it thicken. The chicken should be tender and easily shred with a fork, but still hold its shape. The kitchen will smell of sweet peaches and savory teriyaki.

Serve

4. 4Serve Over Rice
   Spoon the peach teriyaki chicken over hot cooked jasmine rice. Garnish with extra toasted sesame seeds if desired. Serve immediately.
   Look for The chicken and peaches should be glistening with the sweet-savory sauce, and the rice should be fluffy and hot.
   Tip For a complete meal, add a side of steamed broccoli or a simple green salad.

When you spoon the chicken and peaches over rice, the sauce should be glossy and cling to each piece. The peaches should be soft but still intact, and the chicken should be juicy and tender. The sesame seeds add a nutty crunch. The dish should look vibrant, with caramel-brown sauce and bright peach pieces. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets out heat and extends the cooking time. Trust the recipe and keep the lid closed.

Another mistake is using chicken breasts that are too large or unevenly cut—this can lead to some pieces being overcooked while others are underdone. Cut the chicken into uniform cubes. Finally, be careful not to over-stir the mixture, as the peaches can turn mushy; stir gently just before serving.

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 chicken should be fork-tender and no longer pink in the center. The peaches should be soft and easily pierced with a fork, and the sauce should be bubbling gently and slightly thickened. If the sauce seems thin, leave the lid off and cook on HIGH for 15–20 minutes to reduce.

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