Bell Pepper Bourbon Glazed Chicken Bites Step-by-step instructions

Before you start

Before starting, cut the chicken into bite-sized cubes and slice the bell peppers into strips. Cut the sweet onion into wedges. Measure the bourbon molasses BBQ glaze and brown sugar so everything is ready to go.

No need to preheat the slow cooker or brown the chicken — just layer the ingredients in the insert. Have a 6-quart slow cooker ready, along with a cutting board and chef's knife. The prep takes about 10 minutes, and then the slow cooker does the rest.

Instructions

Layer the Raw Ingredients

1. 1Layer the Chicken and Vegetables
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Scatter the sliced bell peppers and sweet onion wedges evenly over the chicken. No need to stir — the layers will meld as they cook.
   Look for The chicken forms a single layer, with peppers and onions piled on top.
   Tip Cut the chicken into uniform 1-inch cubes so they cook evenly.
2. 2Add the Glaze and Sugar
   Pour the bourbon molasses BBQ glaze over the chicken and vegetables. Sprinkle the dark brown sugar evenly over the top. Do not stir — the sugar will melt and create a lacquer as the slow cooker works.
   Look for The glaze coats the top of the vegetables and chicken in a dark, glossy layer.
   Tip Use a spatula to scrape every last bit of glaze from the measuring cup.

At the end of this phase, the slow cooker insert holds a neat layer of raw chicken cubes, topped with colorful bell pepper strips and onion wedges. The bourbon molasses glaze is poured over the top, and the brown sugar is sprinkled across the surface.

The ingredients are still separate and raw — no stirring yet. The chicken should be fully covered by the glaze and vegetables to ensure even cooking.

Slow-Cook Until Tender

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the peppers are tender. The glaze will bubble and thicken into a rich sauce.
   Look for The sauce is bubbling gently at the edges and the chicken is opaque and tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid during cooking — each peek adds 15 minutes of cook time.
4. 4Stir and Check the Sauce
   Once the chicken is cooked through, gently stir the mixture to coat everything in the glaze. If the sauce seems thin, leave the slow cooker uncovered on low for 10-15 minutes to reduce slightly.
   Look for The sauce clings to the chicken and peppers, glossy and thick.
   Tip Taste a piece of pepper — it should be soft but not mushy.

After 4 hours on low, the slow cooker is bubbling gently around the edges. The chicken is opaque and tender, and the peppers have softened. The sauce has thickened and turned glossy, coating the chicken and vegetables. The aroma is sweet, smoky, and slightly boozy. The chicken should register 165°F (74°C) on an instant-read thermometer before proceeding.

Serve and Enjoy

5. 5Serve Over Mashed Potatoes
   Spoon a generous portion of creamy garlic mashed potatoes onto each plate. Top with the glazed chicken and peppers, and spoon extra sauce from the slow cooker over the top. Serve hot.
   Look for The chicken is lacquered and the sauce pools around the potatoes.
   Tip For a cleaner plate, rest the chicken and peppers on a slotted spoon before serving.

The finished dish is a rich, sticky medley of glazed chicken and peppers, with a thick bourbon-molasses sauce pooling around the edges. When spooned over creamy mashed potatoes, the sauce soaks into the potatoes and every bite is savory-sweet and satisfying. The chicken is juicy, the peppers are tender, and the dish is ready to serve hot.

Common mistakes

One common mistake is lifting the lid too often to check on the food — this releases heat and extends the cooking time. Another is cutting the chicken into uneven pieces, which leads to some pieces overcooking while others are still underdone.

Adding extra liquid, like broth or water, thins the glaze and prevents it from becoming sticky. Finally, stirring the raw ingredients before cooking can break up the chicken and make it dry; layer them without mixing. Stick to the recipe and trust the slow cooker.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the peppers are tender but not mushy. The sauce should be thick and glossy, clinging to the chicken and vegetables. If you insert a fork into a piece of chicken, it should pull apart easily.

The peppers should yield to gentle pressure but still hold their shape. Taste a piece of pepper — it should be sweet and fully cooked, with no raw crunch. If the sauce is too thin, leave the slow cooker uncovered on low for 10-15 minutes to reduce.

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