Spring Blossom Chicken Slow Cooker

Spring Blossom Chicken Slow Cooker. When your evening gets away from you but dinner still needs to feel a little special — five ingredients, one crock pot, and zero stress stand between you and something genuinely delicious.

Servings: 4

Ingredients

• frozen chicken tenderloins → 2 pounds
• thick apricot preserves (or apricot jam) → 1 cups
• zesty Italian salad dressing → 0.8 cups
• low-sodium soy sauce → 2 tablespoons
• frozen green peas → 1 cups

Spring Blossom Chicken: Steps

1. Layer the chicken: Spread the 2 pounds frozen chicken tenderloins in an even layer across the bottom of your slow cooker insert. A little overlapping is fine, but avoid stacking them too deep so they cook evenly all the way through.
2. Whisk the glaze: In a medium mixing bowl, whisk together the 1 cups thick apricot preserves (or apricot jam), 0.8 cups zesty Italian salad dressing, and 2 tablespoons low-sodium soy sauce until the mixture is completely smooth and everything is well blended into one glossy, tangy sauce.
3. Coat the chicken: Pour the apricot-Italian glaze straight over the frozen tenderloins, using a spatula to scrape out every last drop, making sure the chicken is generously coated on all sides.
4. Slow cook: Secure the lid and cook on LOW for 4 to 240 minutes
   240:00
   , or on HIGH for 2 to 3 hours, until every tenderloin is cooked through and pulls apart effortlessly with a fork.
5. Pull the chicken apart with two forks, then mix it well in the pot so all the pieces get covered in the sauce. coated in that sticky, fragrant glaze.
6. Add the peas: Scatter the 1 cups frozen green peas straight into the hot chicken and sauce, give everything a good stir, then cover and leave on WARM or LOW for 5 to 7 minutes
   07:00
   until the peas are bright green and heated all the way through.

7. Try the sauce and fix the taste if needed. Add a little more soy sauce if you want it to taste stronger, or add something else you like, if you prefer it on the sweeter side. Spoon generously over rice, noodles, or potatoes, ladle extra sauce right on top, add a crack of black pepper, and prepare for the whole table to ask for seconds.

Notes

1. Lighten it up: A light or fat-free Italian dressing paired with a reduced-sugar apricot spread keeps the flavor bright and tangy without any guilt.
2. No apricot preserves? Peach jam or orange marmalade works just as beautifully and keeps that same cheerful, fruity vibe going.
3. Extra veggies: Toss a cup of frozen mixed vegetables in alongside the peas at the very end for a more colorful, wholesome finish.
4. Thicker glaze: Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the hot sauce about 20 minutes before serving, then cook on HIGH until the sauce turns sticky and glossy.
5. Frozen chicken breasts: Swap the tenderloins for frozen breasts if that’s what you have on hand — just add an extra hour on LOW and shred well before serving.
6. Turn up the heat: Stir 1 to 2 teaspoons of crushed red pepper flakes into the sauce mixture before pouring it over the chicken.
7. Leftovers: Store in the fridge for up to 3 days — they reheat beautifully, or shred the chicken a little finer and pile it onto toasted buns for a dead-easy sandwich night.