Slow Cooker Vidalia Onion Sweet Teriyaki Chicken Bites Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into uniform 1-inch cubes. This ensures even cooking and tender bites. If you prefer larger chunks, adjust the cooking time accordingly.

Use a thick teriyaki glaze for the richest flavor; thin sauces will result in a watery dish. Stir the sauce gently before serving to recombine any separated ingredients.

To make this dish even easier, assemble everything in the slow cooker insert the night before and refrigerate. In the morning, simply place the insert in the slow cooker base and turn it on.

This is a great make-ahead meal for busy weeks. Leftovers can be stored in the refrigerator and reheated gently on the stove or microwave.

Variations

• Add Vegetables: Add 2 cups of broccoli florets or sugar snap peas during the last 30 minutes of cooking. They’ll steam in the sauce and add crunch and color.
• Spicy Kick: Stir 1–2 tablespoons of sriracha or chili garlic sauce into the teriyaki glaze before pouring it over the chicken. Finish with a drizzle of honey for extra sweetness.
• Chicken Thighs: Use boneless skinless chicken thighs instead of breasts. They’re more forgiving and stay extra juicy. Cut them into 1-inch cubes and cook for the same time.
• Pineapple Teriyaki: Add a 20-ounce can of pineapple chunks (drained) on top of the chicken before cooking. The pineapple adds a tangy sweetness that pairs perfectly with teriyaki.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight, making leftovers even better.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a microwave or on the stovetop with a splash of water or chicken broth to loosen the sauce. Stir occasionally until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The chicken and onions will continue to absorb the sauce, making them even more flavorful. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

This recipe is ideal for meal prep. Cook the chicken as directed, then portion it into containers with rice and vegetables. It will keep in the refrigerator for up to 4 days.

You can also freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the chicken and onions over steamed jasmine rice, allowing the sauce to soak into the grains. A side of steamed broccoli or snap peas adds color and crunch.

For a complete meal, add a simple cucumber salad with rice vinegar and sesame oil. The sweetness of the Vidalia onions pairs beautifully with the savory teriyaki, so keep the sides simple.

Garnish with extra toasted sesame seeds and a sprinkle of sliced scallions for freshness. If you like a little heat, add a drizzle of sriracha or a pinch of red pepper flakes. This dish is also delicious over noodles or cauliflower rice for a lower-carb option. Leftovers make a great filling for lettuce wraps the next day.

Frequently asked questions

Recipe card

Slow Cooker Vidalia Onion Sweet Teriyaki Chicken Bites

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 2 medium Vidalia onions, thinly sliced
• 3 cloves garlic, minced
• 1 cup teriyaki glaze or thick teriyaki sauce
• 1 tbsp toasted sesame seeds
• Steamed white jasmine rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, soy, sesame, sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

35 g

Fat

12 g

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