Slow-Cooker Hickory BBQ Chicken Bites with Bell Peppers Step-by-step instructions

Before you start

Before you start, cut the chicken into 1-inch cubes and slice the bell peppers into strips. Cut the onion into wedges. Have your slow cooker ready. There's no need to sauté or brown anything—this is a true dump-and-go recipe.

Measure out the BBQ sauce and set it nearby. If you plan to serve over rice, start the rice cooker or prepare the rice on the stovetop so it's ready when the chicken is done.

Instructions

Layer and Sauce

1. 1Layer the Chicken and Vegetables
   Place the cubed chicken breasts in an even layer at the bottom of the slow cooker. Scatter the sliced bell peppers and onion wedges over the chicken, spreading them out so they cover the surface.
   Look for The chicken is in a single layer with peppers and onions evenly distributed on top.
   Tip Cut the chicken into uniform 1-inch cubes so they cook evenly.
2. 2Pour the BBQ Sauce
   Pour the hickory BBQ sauce evenly over the chicken and vegetables. Use a spoon or spatula to gently spread the sauce so it coats the top of the ingredients, but do not stir.
   Look for The sauce forms a glossy layer over the chicken and vegetables.
   Tip If the sauce is very thick, you can thin it with 2 tablespoons of water or chicken broth.

At the end of this phase, your slow cooker contains raw chicken cubes, sliced bell peppers, onion wedges, and a generous pour of BBQ sauce.

The sauce should cover most of the ingredients, but it's fine if some peppers peek through. The aroma is sweet and smoky, and the colors are vibrant—red, yellow, green, and the deep brown of the sauce. Everything is ready to cook.

Slow Cook

3. 3Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and tender. Do not lift the lid during cooking to keep the heat steady.
   Look for The sauce is bubbling gently around the edges and the chicken is opaque and tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low yields the most tender chicken; high heat can toughen the meat.
4. 4Check for Doneness
   After 4 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer. The chicken should be fork-tender and easily shred or cut with a spoon.
   Look for The chicken is juicy and pulls apart easily; the sauce is thick and glossy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, continue cooking for 30 more minutes and check again.

After 4 hours on low, the slow cooker is bubbling gently around the edges. The chicken is opaque, and the sauce has darkened and thickened. The peppers are soft and slightly translucent. The smell is intoxicating—smoky, sweet, and savory. Use a thermometer to confirm the chicken has reached 165°F (74°C) before moving on.

Serve

5. 5Serve Over Rice
   Spoon the chicken and peppers over steamed white jasmine rice. Use a slotted spoon to serve, then drizzle extra sauce from the slow cooker over the top.
   Look for The chicken is glistening with sauce and the peppers are tender but still hold their shape.
   Tip For a low-carb option, serve over cauliflower rice or alongside a green salad.

The chicken is glistening with a mahogany glaze, and the peppers are tender but still intact. The sauce coats the back of a spoon. When you lift a piece of chicken, it's juicy and pulls apart easily. The dish is ready to be spooned over rice, with extra sauce drizzled on top. The presentation is rustic and inviting, perfect for a family dinner.

Common mistakes

The most common mistake is lifting the lid to check on the food, which lets heat escape and extends cooking time. Trust the recipe and keep the lid on. Another mistake is using a too-thin BBQ sauce, which won't thicken and can make the dish watery.

Also, don't cut the chicken into pieces that are too small—they can dry out. And avoid overcrowding the slow cooker; if you need to double the recipe, use a larger slow cooker or cook in batches.

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 meat should be fork-tender and easily pull apart. The peppers should be soft and slightly caramelized but still hold their shape.

The sauce should be thick and glossy, clinging to the chicken. If the sauce looks too thin, you can remove the chicken and vegetables and simmer the sauce on the stovetop for a few minutes to reduce it.

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