This recipe is exactly the kind of weeknight dinner you can lean on when work runs late, but you still want something that feels incredibly special. You literally just dump frozen chicken tenderloins directly into the crockpot, add four cheap pantry ingredients, flip it on, and walk away!
The “spring blossom” name comes from the light, bright combination of apricot preserves and zesty Italian dressing that cooks down into a sweet, tangy glaze. Finished with a handful of bright green peas, it’s not fussy and it’s not fancy, but it tastes like you put in way more effort than you actually did. It is absolute husband-begging-for-seconds material!
Why You’ll Love This Recipe
- Only 5 Ingredients: You just need frozen chicken, apricot preserves, Italian dressing, soy sauce, and frozen peas.
- No Thawing Required: You can throw the chicken in completely frozen, making this the ultimate last-minute dinner.
- Sweet & Savory Magic: The apricot jam and soy sauce create a sticky, beautiful glaze that kids and adults both go crazy for.
- Virtually Zero Prep: There is absolutely no chopping, browning, or searing required.
What You’ll Need
- 2 lbs Frozen chicken tenderloins: (You can use fresh, but frozen works perfectly and saves you so much planning time!).
- 1 cup Apricot preserves or jam: Creates a thick, sticky, fruit-forward glaze.
- ¾ cup Zesty Italian salad dressing: The acidity and herbs perfectly balance the sweet jam.
- 2 tbsp Low-sodium soy sauce: Adds a deep, savory umami flavor to the sauce.
- 1 cup Frozen green peas: No need to thaw them! They add a beautiful pop of spring color at the very end.
How to Make It (Step-by-Step)
Prep time: 5 minutes | Cook time: 2.5–5 hours | Total time: approx. 3–5 hours | Yield: 4 Servings
Step 1: The Chicken Base
Place your completely frozen chicken tenderloins in an even layer on the bottom of your slow cooker insert. They can overlap slightly, but try not to stack them too high so they cook at the exact same rate.
Step 2: Whisk the Glaze
In a medium mixing bowl, whisk together the apricot preserves, zesty Italian dressing, and low-sodium soy sauce until the mixture is smooth and well combined.
Step 3: Smother the Chicken
Pour the apricot-Italian mixture evenly over the frozen chicken tenderloins. Use a rubber spatula to scrape out every last bit of the sauce, ensuring the chicken is mostly coated.
Step 4: Low and Slow
Cover the slow cooker tightly with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. You will know it is done when the chicken tenderloins are completely cooked through and easily pull apart with a fork.
Step 5: Shred the Meat
Once the chicken is done, use two forks to gently shred or pull the tenderloins into large chunks right inside the slow cooker. Stir the meat well so every single piece is coated in that sticky glaze.
Step 6: The Spring Finish
Add the frozen peas directly to the slow cooker and stir them into the hot chicken and sauce. Cover the crockpot again and let it sit on WARM or LOW for 5 to 10 minutes, just until the peas are bright green and heated completely through.
Step 7: Taste and Serve
Give the sauce a quick taste. If you want it saltier, add a tiny splash of soy sauce; if you want it sweeter, stir in a spoonful of apricot preserves. Serve piping hot!
💡 Expert Tips for Success
- Thicken the Glaze: If you prefer a thicker, stickier sauce to coat your rice, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the hot slow cooker about 20 minutes before serving, turn the heat to HIGH, and let it bubble and thicken!
- The Chicken Breast Swap: You can easily swap the tenderloins for thick frozen chicken breasts. Just add 1 extra hour to the LOW cooking time to ensure they are tender enough to shred.
- Don’t Add the Peas Early: Wait until the very end to add your frozen peas. If you add them at the beginning, they will turn mushy and lose their vibrant green color!
Variations and Substitutions
- The Marmalade Twist: If you don’t have apricot preserves, peach preserves or sweet orange marmalade work perfectly in a pinch and keep that bright, fruity vibe.
- The Lighter Option: Use a light or fat-free Italian dressing and choose a reduced-sugar apricot spread to instantly lighten up the calories without losing the tangy flavor.
- The Spicy Kick: Stir 1 to 2 teaspoons of crushed red pepper flakes into the sauce mixture in Step 2 for a beautiful sweet-and-spicy heat.
Serving Suggestions
- The Sauce Catcher: Serve this saucy chicken directly over a massive pile of fluffy white rice or buttered egg noodles so that glossy glaze has something to soak into.
- The Easy Meal Prep: Tuck leftover shredded chicken, extra sauce, and a scoop of rice into meal prep containers for the best office lunches of the week.
- The Simple Sides: Keep the rest of the meal light to balance the sweet glaze. A simple side salad or steamed green beans are absolute perfection.
Frequently Asked Questions (FAQs)
Can I use fresh chicken instead of frozen?
Absolutely! If you use fresh, thawed chicken tenderloins, simply reduce the cooking time to 2 to 3 hours on LOW, or 1 ½ to 2 hours on HIGH.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave! You can also shred the leftover cold chicken a bit more finely and pile it onto toasted hamburger buns for incredible sweet-and-tangy chicken sandwiches the next day.
