5-Ingredient Slow Cooker Spring Blossom Chicken Directions:
Place frozen chicken tenderloins in an even layer in a 4–6 quart slow cooker.
Whisk apricot preserves, Italian dressing, and soy sauce until smooth.
Pour mixture evenly over chicken to coat.
Cover and cook on LOW for 4.5 hours or HIGH for 2.5 hours until fully cooked.
Shred or break chicken into chunks directly in the slow cooker.
Stir chicken into sauce until evenly coated.
Add frozen peas and stir into hot mixture.
Cover and cook on LOW for 8 minutes until peas are heated through.
Serve hot over rice, noodles, or potatoes with sauce spooned on top.
WW Points Calculation
Chicken tenderloins (2 lb): 0.00
Apricot preserves (1 cup): 48.00
Italian dressing (3/4 cup): 36.00
Soy sauce (2 tbsp): 2.00
Green peas (1 cup): 4.00
Points Information:
Total Points: 90
Servings: 6 servings (about 1 1/4 cups each)
Points per serving: 15
Nutrition Information
Calories: 360
Fat: 10 g
Protein: 32 g
Carbohydrates: 32 g
Sugar: 22 g
Sodium: 820 mg
I'm waiting for your comments! Enjoy!
