Slow Cooker Bourbon Glazed Chicken Bites Step-by-step instructions

Before you start

Before starting, cut the chicken into uniform 1-inch cubes and set aside. Julienne the fresh ginger and cut the scallions into 2-inch batons. Measure the bourbon BBQ glaze and brown sugar so they're ready to add.

No need to preheat the slow cooker—it will heat up as it cooks. Have a 6-quart slow cooker clean and ready. If planning to serve with mashed potatoes, prepare them just before the chicken finishes cooking, or make them ahead and reheat.

Instructions

Layer and Glaze

1. 1Prep the Chicken and Aromatics
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Scatter the julienned ginger and scallion batons over the chicken, spreading them evenly.
   Look for The chicken should be in a single layer, with ginger and scallions distributed over the top.
   Tip Cut the chicken into uniform 1-inch cubes so they cook evenly.
2. 2Add the Glaze and Sugar
   Pour the bourbon BBQ glaze over the chicken and aromatics. Sprinkle the dark brown sugar over the top. Do not stir—the layers will meld as they cook.
   Look for The glaze and sugar form a thick layer over the chicken.
   Tip Use a spatula to scrape every last bit of glaze from the measuring cup.

At the end of this phase, the slow cooker contains raw chicken topped with ginger, scallions, glaze, and brown sugar. The ingredients are not stirred, so the chicken is still visible in places. The glaze sits in a thick layer over the aromatics. Everything should look neat and evenly distributed, ready to cook.

Slow Cook and Thicken

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and tender. Avoid opening the lid during cooking to keep the heat steady.
   Look for The chicken should be opaque and reach 165°F (74°C) when checked with an instant-read thermometer.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the slow cooker runs hot, check at 3 1/2 hours to prevent overcooking.
4. 4Stir and Thicken the Glaze
   Once the chicken is cooked, gently stir to coat all pieces in the glaze. If the sauce is thin, leave the lid off and cook on high for 15–20 minutes to reduce.
   Look for The glaze should cling to the chicken and look glossy and thick.
   Tip Stir gently to avoid breaking the chicken into shreds.

After several hours, the chicken is fully cooked and tender, and the sauce has reduced into a glossy, sticky glaze. The ginger and scallions have softened and infused the sauce.

The aroma is sweet, savory, and slightly smoky. The chicken should register 165°F (74°C) and the sauce should coat the back of a spoon.

Plate and Serve

5. 5Serve Over Mashed Potatoes
   Spoon the glazed chicken and sauce over a bed of creamy mashed potatoes on a plate. Garnish with extra sliced scallions if desired, though the video does not show it.
   Look for The chicken should be glossy and the sauce thick enough to coat the spoon.
   Tip Warm the plates before serving to keep the dish hot longer.

The glazed chicken is spooned over mashed potatoes, with the thick sauce draping over the meat and potatoes. The dish looks glossy and appetizing, with visible bits of ginger and scallion. The porcelain plate is clean and the presentation is neat. The chicken should be steaming and ready to eat immediately.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry and stringy. Stick to the recommended time and check early if your slow cooker runs hot. Another is opening the lid too often, which releases heat and extends cooking time.

Avoid stirring the ingredients before cooking, as the layers are meant to meld slowly. Finally, don't skip the brown sugar—it's essential for the lacquered finish. If the sauce ends up too thin, a quick reduction on the stovetop can fix it.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) as measured with an instant-read thermometer inserted into the thickest piece. The meat should be opaque and tender enough to cut with a fork.

The sauce should be thick and glossy, coating the chicken rather than pooling at the bottom. If the sauce is too thin, simmer with the lid off for a few minutes to reduce. The ginger and scallions should be soft but still hold their shape.

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