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

Before you start

Before you start, cut the chicken breasts into bite-sized cubes, about 1 inch across, and pat them dry with paper towels for better browning if you choose to sear them (optional but not necessary). Dice the red bell pepper into small pieces, and peel and cube the mangoes.

Measure out the BBQ glaze and brown sugar. Have your slow cooker ready and plugged in. No need to preheat it. If you plan to serve over mashed potatoes, prepare those just before serving so they’re hot and creamy. You’ll also want an instant-read thermometer to check the chicken’s doneness.

Instructions

Phase 1: Layer and Set

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker in an even layer. Scatter the mango cubes and diced red bell pepper over the chicken. Pour the bourbon molasses BBQ glaze evenly over the top, then sprinkle with the dark brown sugar. Do not stir.
   Look for The chicken is covered with mango, pepper, glaze, and sugar.
   Tip Keep the mango and pepper in separate piles for even distribution, but no need to stir.
2. 2Cover and Set the Slow Cooker
   Cover the slow cooker with its lid. Set the heat to low and cook for 4 to 5 hours, or until the chicken is cooked through and tender. The sauce will bubble gently around the edges.
   Look for The sauce begins to bubble and the chicken releases juices.
   Tip Resist lifting the lid during cooking — it lets heat escape.

At the end of this phase, you’ll have a slow cooker filled with raw chicken, mango, pepper, glaze, and brown sugar. The ingredients should be evenly layered, with the chicken on the bottom and the fruit and vegetables on top.

The glaze and sugar will form a thick paste-like layer over the top. There’s no need to stir — the slow cooker will melt everything together. The raw chicken should be fully covered by the other ingredients to ensure even cooking.

Phase 2: Simmer and Thicken

3. 3Check the Chicken Temperature
   After 4 hours, check the chicken by inserting an instant-read thermometer into a few cubes. The chicken is safe to eat when it reaches 165°F (74°C). If not done, continue cooking for up to 1 more hour.
   Look for The chicken is tender and the internal temperature reads 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce looks thin, leave the lid off for the last 15 minutes to thicken.
4. 4Stir Gently to Coat
   Once the chicken is cooked through, stir the mixture gently to coat all the pieces with the glaze. The mango should be soft but still hold its shape. The sauce should cling to the chicken and look glossy.
   Look for The sauce is thick and coats the back of a spoon.
   Tip Use a silicone spatula to avoid breaking the mango cubes.

After about 4 hours, the slow cooker will be bubbling gently around the edges. The chicken should be cooked through and tender, and the sauce will have thinned out slightly but started to thicken. The mango will be soft and translucent, and the peppers will have softened. The aroma will be sweet and smoky. Check the chicken temperature to confirm it reaches 165°F (74°C). If it’s not there yet, continue cooking for up to 1 more hour.

Phase 3: Finish and Serve

5. 5Serve Over Mashed Potatoes
   Spoon the chicken, mango, and peppers over a bed of creamy mashed potatoes or your favorite side. Drizzle extra sauce from the slow cooker over the top. Serve hot.
   Look for The dish is glossy and steaming.
   Tip For a complete meal, pair with steamed green beans or a simple salad.

At the end of this phase, the chicken is glossy and coated with a thick, sticky sauce. The mango cubes are tender but still hold their shape, and the peppers are soft. The sauce clings to the spoon and has a deep amber color. Serve immediately over mashed potatoes or rice. The dish should look rich and inviting, with steam rising from the plate. Any extra sauce can be spooned over the top.

Common mistakes

One common mistake is lifting the lid too often to check on the food — this releases heat and extends the cooking time. Another is using frozen chicken without thawing, which can lead to uneven cooking.

Also, adding too much liquid or extra sauce can make the final dish watery, so stick to the amounts given. Finally, avoid stirring during the first few hours, as it can break up the mango and make the sauce cloudy. Let the slow cooker do its job, and only stir at the end to coat the chicken.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). The chicken should be opaque throughout and easily pull apart with a fork. The mango will be soft but not mushy, and the peppers will have softened slightly while retaining a little bite.

The sauce should be thick enough to coat the back of a spoon; if it’s too thin, leave the lid off for the last 15 minutes to let it reduce. The dish is best served hot, with extra sauce spooned over the top.

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