When I need a dinner that practically runs itself on a busy weekday, this 5-Ingredient Slow Cooker Summer Jubilee Chicken is exactly the kind of recipe I reach for. Using frozen chicken tenderloins keeps prep incredibly simple, and the mix of sweet summer-style fruit preserves, savory seasoning, and colorful vegetables creates a saucy, family-friendly meal that tastes like you put in way more effort than you actually did.
This chicken is great served over hot rice, buttered egg noodles, or fluffy mashed potatoes so none of the sweet-savory sauce goes to waste. For something lighter, spoon it alongside steamed green beans, a simple garden salad, or roasted zucchini, and if you want to lean into the summer feel, a side of cornbread or fresh melon fits right in.
5-Ingredient Slow Cooker Summer Jubilee Chicken
Servings: 6
Ingredients
2 pounds frozen chicken tenderloins
1 cup apricot preserves
1 packet dry onion soup mix, about 1 ounce
1 cup frozen mixed diced vegetables
1/2 cup barbecue sauce
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired for easier cleanup, then spread the frozen chicken tenderloins across the bottom.
2. In a medium bowl, stir together the apricot preserves, dry onion soup mix, and barbecue sauce until combined into a thick, glossy sauce.
3. Spoon the sauce over the frozen chicken, then scatter the frozen mixed diced vegetables over the top as evenly as you can.
4. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is fully cooked and very tender. Stir gently once near the end if you want the vegetables and sauce more evenly distributed.
5. Serve the chicken hot with plenty of the sauce spooned over rice, noodles, or potatoes.
Variations & Tips
Make it brighter: If you like a fresher finish, stir in a small squeeze of lemon juice right before serving. It wakes up the sweet sauce nicely, especially if you are serving the chicken over rice.
Swap the preserves: Peach preserves or orange marmalade work really well here if that is what you already have in the pantry. The overall vibe stays sweet and savory, but each one gives the dish a slightly different personality.
Thicken the sauce: If you want a thicker sauce, remove the cooked chicken, then whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot liquid in the slow cooker. Cover and cook on high for about 10 to 15 minutes before serving.
Meal prep tip: This reheats well for lunch the next day, so I like to portion it into containers with rice and an extra spoonful of sauce. It is one of those easy workweek meals that feels even more convenient the second time around.