Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Honey Soy Chicken Bites with Bell Peppers Tips, FAQ & printable recipe

Name: Slow-Cooker Honey Soy Chicken Bites with Bell Peppers
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 lb boneless skinless chicken breasts, cut into 1-inch cubes; 3 bell peppers (red, yellow, green), sliced into strips; 1 medium sweet onion, cut into wedges; 1/2 cup honey; 1/2 cup low-sodium soy sauce; 4 cloves garlic, minced; 2 tbsp cornstarch; 2 tbsp water; Cooked basmati rice, for serving

By Clara Weller · Oct 28, 2026

Slow cooker honey soy chicken bites with bell peppers and onions, glazed and steaming in the crock

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 4

Tips for success

For the best texture, cut the chicken into evenly sized cubes so they cook at the same rate. If you prefer a thicker glaze, you can increase the cornstarch to 3 tablespoons.

Let the dish rest for a few minutes after cooking before serving — this allows the sauce to set slightly and cling better to the chicken.

This recipe is endlessly adaptable. Add a pinch of red pepper flakes for heat, or a teaspoon of grated ginger for extra aroma.

You can also swap the bell peppers for broccoli or snap peas, but add those in the last 30 minutes so they stay crisp-tender. Serve with rice, noodles, or even in lettuce wraps for a lighter meal.

Variations

Spicy Honey Soy: Add 1 teaspoon of sriracha or red pepper flakes to the sauce for a spicy kick. The heat balances the sweetness of the honey and gives the dish a nice warmth.
Ginger Garlic: Stir in 1 tablespoon of freshly grated ginger along with the garlic. The ginger adds a bright, aromatic note that complements the soy and honey beautifully.
Chicken Thighs: Swap the chicken breasts for boneless, skinless chicken thighs. They stay even more tender and juicy during the long cooking time, and the extra fat adds richness to the sauce.
Vegetable Boost: Add sliced carrots or snap peas along with the bell peppers. Carrots can go in at the beginning, but add snap peas during the last 30 minutes to keep them crisp.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of water if needed.
Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in the microwave in 30-second intervals, stirring between, or in a skillet over medium heat until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld overnight, making the dish even better the next day.

Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce has thickened too much.

You can prep the ingredients the night before: cube the chicken, slice the peppers and onion, and mix the sauce. Keep them in separate containers in the refrigerator.

In the morning, just layer everything in the slow cooker and turn it on. This makes the recipe even more convenient for busy days.

Serving ideas

Serve the chicken bites over steamed basmati rice to soak up the delicious glaze. The rice also balances the sweetness of the honey and the saltiness of the soy sauce. For a complete meal, add a side of steamed broccoli or a crisp green salad with a light vinaigrette.

This dish also works well in tacos, burrito bowls, or stuffed into warm tortillas with avocado and lime. The sticky glaze pairs beautifully with fresh herbs like cilantro or green onions. Leftovers can be shredded and used in sandwiches or wraps for an easy lunch.

Frequently asked questions

Can this recipe be made in advance?

Yes, you can prep the ingredients the night before and store them separately in the fridge. In the morning, just layer everything in the slow cooker and cook as directed. The cooked dish also reheats well, so it's great for meal prep.

Why is the sauce thin after cooking?

The slow cooker traps steam, so the sauce remains thin during cooking. The cornstarch slurry at the end is what thickens it into a glaze. Make sure to cook uncovered for the last 15–20 minutes so the sauce can reduce and thicken properly.

Can this be cooked on high instead of low?

Yes, you can cook on high for about 2 to 2 1/2 hours, but the chicken may not be as tender as when cooked on low. Low heat gives the collagen in the meat time to break down, resulting in juicier bites.

What can be used instead of honey?

Maple syrup or brown sugar can replace honey. Maple syrup will add a slightly different flavor, while brown sugar will make the sauce more like a teriyaki glaze. Adjust the amount to taste.

Is this recipe gluten-free?

It can be gluten-free if you use tamari or a gluten-free soy sauce instead of regular soy sauce. All other ingredients are naturally gluten-free. Always check the labels to be sure.

Recipe card

Slow-Cooker Honey Soy Chicken Bites with Bell Peppers

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

2 lb boneless skinless chicken breasts, cut into 1-inch cubes
3 bell peppers (red, yellow, green), sliced into strips
1 medium sweet onion, cut into wedges
1/2 cup honey
1/2 cup low-sodium soy sauce
4 cloves garlic, minced
2 tbsp cornstarch
2 tbsp water
Cooked basmati rice, for serving

Instructions

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.
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.
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.
Spoon the chicken and peppers over cooked basmati rice, and drizzle with extra glaze from the slow cooker.

Contains: soy, gluten, milk

Estimated nutrition per serving

Calories: 480
Protein: 42 g
Carbohydrates: 38 g
Fat: 12 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.