Bell Pepper Bourbon Glazed Chicken Bites Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into 1-inch cubes — anything smaller will dry out, and anything larger may not cook through in the same time. Use a sharp chef's knife to slice the peppers into uniform strips, about 1/2-inch wide, so they soften evenly.

The sweet onion can be cut into 8 wedges; they will melt into the sauce and add a subtle sweetness. If you prefer a spicier kick, add a pinch of red pepper flakes along with the brown sugar.

The bourbon molasses BBQ glaze is the star of this dish, so choose one you genuinely like. If the glaze is too thick to pour, warm it briefly in the microwave or stir in a tablespoon of water.

When serving, let the chicken rest for a few minutes after cooking — this helps the juices redistribute. For a prettier presentation, use a slotted spoon to transfer the chicken and peppers, then spoon the sauce over the top.

Variations

• Chicken Thighs: Swap the chicken breasts for boneless, skinless thighs, cut into cubes. Thighs stay even juicier during the long slow cook and are more forgiving if the cooking time runs longer.
• Spicy Bourbon Glaze: Add 1/2 teaspoon of crushed red pepper flakes or a minced chipotle pepper in adobo sauce along with the brown sugar for a smoky heat that cuts through the sweetness.
• Veggie-Loaded: Add sliced mushrooms, zucchini, or carrots along with the bell peppers. Root vegetables like carrots hold up well, while zucchini should be added in the last hour to avoid turning mushy.
• Pineapple Bourbon: Add a 20-ounce can of pineapple chunks (drained) with the chicken. The pineapple adds a bright, tropical sweetness that pairs beautifully with the bourbon glaze.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when cold; add a splash of water or broth when reheating.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of water or chicken broth if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or chicken broth when reheating to loosen it. Let the dish cool for no more than 2 hours before refrigerating.

The chicken and vegetables can be prepped a day ahead and stored separately in the refrigerator. When ready to cook, layer them in the slow cooker as directed.

The glaze and brown sugar can also be measured ahead. This recipe is ideal for busy mornings — assemble everything the night before, then start the slow cooker in the morning.

Serving ideas

This dish is made to be spooned over creamy mashed potatoes, which soak up the bourbon-molasses sauce beautifully. For a lighter option, serve it over rice, quinoa, or even polenta.

The glazed chicken and peppers also make a fantastic filling for tacos or sandwiches — just pile them onto warm tortillas or crusty rolls and add a spoonful of extra sauce.

A bright, crisp salad with a tangy vinaigrette balances the sweetness of the glaze. Steamed green beans or roasted broccoli also work well alongside. For a truly indulgent meal, add a pat of butter to the mashed potatoes and sprinkle with fresh chives. The dish is rich and satisfying, so keep the sides simple.

Frequently asked questions

Recipe card

Bell Pepper Bourbon Glazed Chicken Bites

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 3 bell peppers (red, yellow, green), sliced
• 1 sweet onion, cut into wedges
• 1 cup bourbon molasses BBQ glaze
• 1/4 cup dark brown sugar, packed
• creamy garlic mashed potatoes, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

38 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.