Slow-Cooker Honey Soy Chicken Bites with Bell Peppers Step-by-step instructions

Before you start

Before starting, make sure the chicken is cut into bite-sized cubes and the peppers are sliced into strips. Mince the garlic and measure the honey and soy sauce. Have a 6-quart slow cooker ready.

If you plan to serve with rice, start it before the chicken finishes so everything is warm at the same time. No other prep is needed — this is a true dump-and-go meal.

Instructions

Layer and Cook

1. 1Layer the ingredients
   Place the cubed chicken in the bottom of a 6-quart slow cooker. Scatter the sliced bell peppers and onion wedges over the chicken. In a small bowl, whisk together the honey, soy sauce, and minced garlic. Pour the sauce evenly over the chicken and vegetables.
   Look for The chicken is covered with peppers and onions, and the sauce pools around them.
   Tip No need to stir — the slow cooker will blend the flavors as it cooks.
2. 2Cook on low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and tender. The sauce will thin out during cooking; that's fine.
   Look for After 4 hours, the chicken should be tender and easily pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low keeps the chicken juicy. High heat can make it tough.

After layering the chicken, peppers, onion, and sauce, the slow cooker is full of color. As it cooks, the aroma of honey and soy fills the kitchen. The chicken turns opaque and tender, and the peppers soften.

The sauce will look thin and watery at first — that's expected. Check that the chicken is cooked through before moving to the thickening step.

Thicken the Glaze

3. 3Thicken the glaze
   In a small bowl, stir the cornstarch and water together to make a slurry. Pour the slurry into the slow cooker and stir gently to combine. Cook uncovered on high for 15 to 20 minutes, until the sauce thickens to a glossy glaze.
   Look for The sauce should coat the back of a spoon and cling to the chicken.
   Tip Stir gently to avoid breaking up the chicken pieces.

Once the cornstarch slurry is stirred in, the sauce begins to bubble and thicken within minutes. The liquid turns glossy and clings to the chicken and peppers. The color deepens to a rich amber. Stir gently to coat everything evenly. The texture should be syrupy, not watery. This step transforms the dish from a stew-like consistency to a beautiful glaze.

Serve and Enjoy

4. 4Serve over rice
   Spoon the chicken and peppers over cooked basmati rice, and drizzle with extra glaze from the slow cooker.
   Look for Steam rises from the dish as it is served.
   Tip For a complete meal, add a side of steamed broccoli or a simple green salad.

When served over rice, the dish looks vibrant and appetizing. The chicken glistens with the honey-soy glaze, and the peppers add bright pops of color. Steam rises from the plate, inviting you to take a bite. The final dish is savory-sweet with a hint of garlic, and every piece is coated in the sticky, delicious sauce.

Common mistakes

One common mistake is overcooking the chicken on high heat, which can make it dry and stringy. Stick to low heat for the full time. Another issue is adding the cornstarch slurry too early — it needs the last few minutes to thicken properly.

Also, avoid lifting the lid during cooking, as that lets heat escape and extends the cooking time. Finally, don't skip the cornstarch slurry; without it, the sauce will stay thin.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender enough to shred or cut easily with a fork. The sauce should have thickened to a glaze that coats the back of a spoon.

If the sauce seems too thin, continue simmering uncovered for a few more minutes. The peppers should be soft but not mushy, and the onion wedges should be translucent and sweet.

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