5-Ingredient Slow Cooker Spring Blossom Chicken
This 5-ingredient slow cooker spring blossom chicken is exactly the kind of weeknight dinner I lean on when work runs late and I still want something that feels a little special. You literally dump frozen chicken tenderloins into the crock pot, add four cheap pantry ingredients, flip it on, and walk away.
The “spring blossom” part comes from a light, bright combo of apricot preserves and Italian dressing that makes a sweet-tangy glaze, plus a handful of frozen peas stirred in at the end for color and freshness. It’s not fussy, it’s not fancy, but it tastes like you put in way more effort than you actually did—and yes, it’s absolutely husband-begging-for-seconds material
Serve this spring blossom chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so all that glossy sauce has something to soak into. A simple side salad or steamed green beans keeps the meal light and balances the sweetness of the glaze.
If you’re packing leftovers for lunch, tuck the chicken and sauce into meal prep containers with rice and a handful of extra frozen peas or mixed veggies. Garlic bread or dinner rolls are great for mopping up every last bit of sauce.
Servings: 6
Ingredients
- 2 lbs (900 g) boneless skinless chicken breast
- 1 cup sugar-free apricot preserves (ან low-sugar apricot jam)
- ¾ cup light Italian dressing (ან fat-free Italian dressing)
- 2 tablespoons low-sodium soy sauce
- 1 cup frozen green peas
Instructions
- Place chicken breasts in the slow cooker.
- Mix apricot preserves, Italian dressing, and soy sauce in a bowl.
- Pour sauce over chicken.
- Cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Shred chicken or serve whole, then stir in peas during the last 15–20 minutes.
Approximate WW Points (depending on your plan):
- 1 serving (with 6 servings): ~3–5 points
- Using regular apricot preserves + regular dressing can raise it to about 7–9 points.
