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.
Ingredients (serves 4–6):
1. 1.5–2 kg (3–4.5 lbs) boneless, skinless chicken breast (or tenderloins for even lower points)
2. 2 large lemons (juice of both + zest of one, plus slices for extra flavor)
3. 4–5 garlic cloves, minced
4. 2–3 tbsp fresh rosemary or thyme (or 1 tsp dried)
5. 1 cup (240 ml) low-sodium chicken broth (or water + a bouillon cube)
Optional (not counted in the 5 ingredients, but great for spring flavor and still low points):
Salt & pepper to taste + 300–400 g asparagus or young zucchini added in the last 30–60 minutes.
Instructions:
1. Place the chicken breasts in the bottom of your slow cooker.
2. Sprinkle with minced garlic, chopped fresh herbs (rosemary/thyme), lemon zest, salt, and pepper.
3. Pour over the lemon juice and chicken broth. Add lemon slices on top if desired.
4. Cover and cook on Low for 6–7 hours or Highfor 3–4 hours, until the chicken is tender and fully cooked.
5. Optional: In the last 30–60 minutes, add asparagus or other spring vegetables so they stay crisp.
Serving Suggestions:
Serve with cauliflower rice, steamed veggies, or a big green salad to keep points minimal.
The cooking liquid makes a light, flavorful sauce — you can thicken it with 1 tsp cornstarch mixed with water if you like (adds negligible points).
Estimated WW Points (2025/2026 plan):
• Per serving (about 150–180 g / 5–6 oz cooked chicken + sauce): 0–2 Points
(Chicken breast is ZeroPoint. Lemon, garlic, herbs, and broth add almost nothing. Points may vary slightly based on exact brand of broth and your plan.)
This is one of the lowest-point slow cooker chicken recipes possible while still tasting fresh and “spring-like” with bright lemon and herbs.