Slow Cooker Vidalia Onion Sweet Teriyaki Chicken Bites Step-by-step instructions

Before you start

Before starting, cube the chicken breasts into 1-inch pieces and place them in the slow cooker. Thinly slice the Vidalia onions and mince the garlic. Have the teriyaki glaze and sesame seeds measured and ready.

There’s no need to pre-cook anything—the slow cooker does all the work. If you prefer a thicker sauce, have a little cornstarch slurry on hand to stir in at the end, but it’s not necessary.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 7-quart slow cooker in an even layer. Scatter the sliced Vidalia onions and minced garlic over the top of the chicken. Pour the teriyaki glaze evenly over the chicken and onions. Sprinkle with the toasted sesame seeds.
   Look for The chicken is coated in glaze, and the onions and garlic are scattered on top.
   Tip No need to stir; the layers will meld as they cook.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is cooked through and tender. The sauce will thin out during cooking, so if a thicker glaze is desired, remove the chicken and onions with a slotted spoon, then simmer the sauce on the stovetop or set the slow cooker to HIGH with the lid off for 15–20 minutes to reduce.
   Look for The chicken is fork-tender and the onions are translucent and caramelized.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking times may vary; check for doneness at the lower end of the range.

After layering the chicken, onions, garlic, glaze, and sesame seeds, the slow cooker is filled with colorful ingredients. As it cooks, the aroma of teriyaki and sweet onions fills the kitchen.

The chicken will release juices, and the glaze will thin out, creating a fragrant sauce. The onions will soften and turn translucent, and the chicken will become opaque and tender.

Check and Rest

3. 3Check the Chicken
   Using tongs or a spoon, lift a piece of chicken from the center of the slow cooker and cut into it to check for doneness. The chicken should be opaque throughout and register 165°F (74°C) on an instant-read thermometer. If not, return the lid and continue cooking for another 15–30 minutes.
   Look for The chicken is no longer pink in the center and juices run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip An instant-read thermometer is the most reliable way to check.
4. 4Rest the Chicken
   Turn off the slow cooker. Let the chicken rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute and the chicken to stay moist.
   Look for The chicken rests in the glaze, absorbing extra flavor.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resting is quick but important for the most tender bites.

The chicken is cooked through, easily shredding with a fork, and the onions are meltingly soft. The sauce is bubbling gently and has a rich, caramel color. An instant-read thermometer inserted into the thickest piece reads 165°F (74°C). After turning off the heat, let everything rest for a few minutes so the chicken absorbs the sauce and stays moist.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon steamed jasmine rice onto serving plates. Top with the chicken and onions, and drizzle with extra teriyaki glaze from the slow cooker. Garnish with additional sesame seeds if desired.
   Look for The chicken is glossy and the onions are soft and sweet.
   Tip For a complete meal, add a side of steamed broccoli or a simple green salad.

The chicken and onions are piled over steamed rice, with extra glaze spooned on top. The dish looks glossy and inviting, with sesame seeds scattered over the top. Each bite is tender, sweet, and savory, with the onions providing a soft, caramelized texture. The sauce is rich and coats the rice and chicken perfectly.

Common mistakes

One common mistake is using a thin teriyaki sauce instead of a glaze; the result will be watery. Another is overcooking the chicken, which can make it dry—stick to the recommended times and check early.

Don’t skip the resting step; letting the chicken rest in the sauce keeps it juicy. Finally, if you use chicken thighs, they can cook a bit longer without drying out, but breasts should be watched closely.

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 onions should be soft and translucent, almost melted into the sauce.

The sauce will be thin while hot but will thicken slightly as it cools. If you want a thicker glaze, remove the chicken and onions, then simmer the sauce on the stovetop or set the slow cooker to HIGH with the lid off for 15–20 minutes to reduce.

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