Dump frozen chicken tenderloins in the crock pot with 4 other cheap ingredients and get a weeknight dinner so delicious your husband will be begging for seconds!

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: 4

2 pounds frozen chicken tenderloins

Place the 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 evenly.

In a medium bowl, whisk together the apricot preserves, Italian dressing, and soy sauce until the mixture is smooth and well combined.

Pour the apricot-Italian mixture evenly over the frozen chicken tenderloins, using a spatula to scrape out every bit of sauce so the chicken is mostly coated.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the chicken tenderloins are cooked through and easily pull apart with a fork.

Once the chicken is done, use two forks to gently shred or chunk the tenderloins right in the slow cooker, stirring them into the sauce so every piece is coated.

Add the frozen peas directly to the slow cooker, stir them into the hot chicken and sauce, then cover and let sit on WARM or LOW for 5–10 minutes, just until the peas are bright green and heated through.

Taste the sauce and adjust if needed: add a splash more soy sauce for saltiness or a spoonful of apricot preserves if you want it sweeter.

Serve the spring blossom chicken and sauce over rice, noodles, or potatoes, spooning extra sauce over the top. Garnish with a little cracked black pepper if you like, and get ready for everyone to ask for seconds.

To make this a bit lighter, use a light or fat-free Italian dressing and choose a reduced-sugar apricot spread; the flavor will still be bright and tangy. If you don’t have apricot preserves, peach or orange marmalade works in a pinch and keeps that springy, fruity vibe. For extra veggies, toss in a cup of frozen mixed vegetables along with the peas at the end. If you prefer a thicker, stickier glaze, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot sauce about 20 minutes before serving, then let it cook on HIGH until slightly thickened. You can also swap the tenderloins for frozen chicken breasts—just add 1 extra hour on LOW and shred well before serving. For a little heat, stir in 1–2 teaspoons of crushed red pepper flakes with the sauce mixture. Leftovers keep well in the fridge for up to 3 days and reheat beautifully, or you can shred the chicken more finely and pile it on toasted buns for an easy sandwich night.