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

Before you start

Before starting, cut the chicken breasts into bite-sized cubes, about 1-inch pieces. Peel the garlic cloves, leaving them whole. Slice the scallions, separating the white and green parts if you like, but both will be used.

Measure the bourbon BBQ glaze and brown sugar. Have a 6-quart slow cooker ready. No need to preheat the slow cooker; it will heat gradually as it cooks.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker in an even layer. Scatter the whole garlic cloves and sliced scallions over the chicken. Pour the bourbon BBQ glaze over everything, then sprinkle with the dark brown sugar. Do not stir; the layers will meld during cooking.
   Look for The chicken is covered with glaze and sugar; some garlic and scallions remain visible.
   Tip Keep the garlic cloves whole so they soften into sweet confit-like bites without burning.
2. 2Cover and Cook Low
   Cover the slow cooker with its lid. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through and tender. The sauce will bubble gently around the edges.
   Look for The sauce is bubbling, and the chicken pieces look glazed and juicy.
   Tip Resist lifting the lid during cooking; each peek releases heat and adds time.
3. 3Check the Temperature
   After the minimum cooking time, check the thickest piece of chicken with an instant-read thermometer. It must register at least 165°F (74°C). If not, continue cooking in 15-minute increments until it reaches that temperature.
   Look for The thermometer reads 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Insert the thermometer sideways into a cube, not through the glaze, for an accurate reading.

After layering the chicken, garlic, scallions, glaze, and brown sugar, the pot looks colorful with white chicken, green scallions, and dark sauce.

As it cooks, the sauce begins to bubble gently around the edges, and the aroma of bourbon and garlic fills the kitchen. The chicken pieces turn opaque and then become glazed as the sugar melts into the sauce.

Finish and Thicken

4. 4Stir and Thicken the Glaze
   Once the chicken is fully cooked, stir everything gently to coat each piece in the glossy sauce. If the sauce seems thin, leave the slow cooker on low with the lid off for 10 to 15 minutes to reduce slightly. Stir again before serving.
   Look for The sauce coats the back of a spoon and clings to the chicken.
   Tip Do not over-reduce; the glaze will thicken further as it cools slightly.
5. 5Let the Sauce Settle
   Turn off the slow cooker and let the dish sit uncovered for 5 minutes. This allows the glaze to cling to the chicken and the garlic to firm up slightly, making it easier to serve.
   Look for The bubbling stops, and the sauce looks sticky and thick.
   Tip Use this time to warm the serving plates if desired.

Once the chicken is fully cooked, the sauce is glossy and thick enough to coat a spoon. The garlic cloves have turned soft and translucent, and the scallions have wilted into the sauce. The dish smells sweet and savory, with a deep caramelized note from the brown sugar. The chicken bites are tender and juicy, and the sauce clings to each piece.

Serve

6. 6Serve Over Mashed Potatoes
   Spoon the glazed chicken bites and confit garlic cloves over a bed of creamy mashed potatoes on a plate. Drizzle with extra sauce from the slow cooker. Serve hot.
   Look for Each serving has a generous amount of sauce and at least one whole garlic clove.
   Tip The garlic cloves are soft and sweet; smash them into the potatoes for extra flavor.

When served over mashed potatoes, the glazed chicken bites sit in a pool of thick sauce, with whole garlic cloves and scallion pieces scattered throughout. The steam rises with a rich, sweet aroma. The first bite reveals tender chicken with a sticky, bourbon-forward glaze, and the garlic cloves melt into a buttery, sweet paste.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and extends cooking time. Another is using chicken pieces that are too large, which may cook unevenly. Also, do not add extra liquid; the chicken releases juices that combine with the glaze.

Overcooking can make chicken breasts dry, so check the temperature at the minimum time. Finally, stirring too early can break up the chicken; wait until it is cooked through.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest piece. The meat should be opaque throughout and tender enough to cut easily with a spoon.

The garlic cloves should be soft and easily pierced with a fork. The sauce should be thick and cling to the chicken, not watery. If the sauce is thin, simmer with the lid off for a few minutes to reduce.

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