Late April Chicken Slow Cooker. This easy 4-ingredient slow cooker chicken dish is perfect for busy families, like those in the Midwest during planting time or rainy spring days. I first made something like it when my kids had school shows and club meetings, so I could prep it quick in the morning and have dinner ready when we got home. Fresh chicken strips go right into the cooker, covered in a fun, bumpy pink relish that’s bright, zingy, and a bit sweet—like stuff from Grandma’s jars. Just three more simple kitchen items make a cozy meal everyone loves and wants more of.
Tender chicken slow-cooks in a vibrant, chunky pink relish sauce for a no-fuss family dinner. Sweet-tangy flavors from beets or cabbage shine with minimal effort. Prep in minutes, forget it, and enjoy juicy shreds over rice or potatoes. Ideal for cool spring nights—comfort food that warms hearts and tummies!
Late April Chicken Slow Cooker
Servings: 4
Ingredients
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1 1/2 pounds fresh chicken tenderloins
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1 1/2 cups chunky pink relish (like beet or red cabbage kind, tangy and bumpy)
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1/2 cup chicken broth
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1 tablespoon olive oil or melted butter
Late April Chicken Slow Cooker
Late April Chicken: Directions
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Rub a little olive oil or melted butter on the bottom of your 4- to 6-quart slow cooker. This stops the chicken from sticking and makes it taste richer.
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Put the fresh chicken tenderloins in one flat layer at the bottom. They can touch a bit, but don’t stack them too high so they cook the same.
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In a small bowl or cup, mix the chunky pink relish with the chicken broth. Stir just enough to blend—it’s okay if chunks stay for color and crunch.
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Pour the relish mix all over the chicken. Make sure every piece gets some sauce. Now it looks like chicken hiding under a thick pink blanket!
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Put the lid on and cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours. Chicken is done when it hits 165°F inside and shreds easy with a fork.
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Stir the chicken gently into the sauce, breaking it into big bites or light shreds. Taste it—add salt or pepper if you want, but the relish might be yummy enough.
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Serve hot! Spoon chicken and lots of pink sauce over mashed potatoes, rice, rolls, or baked potatoes. Add green beans, salad, peas, or applesauce on the side. Try cornbread or biscuits too for a super cozy meal on a chilly spring night. Keep leftovers covered in the fridge for 3 to 4 days.
Serving Ideas
Spoon over buttery mashed potatoes or plain rice to soak up the rosy juices. Tuck into soft rolls or baked potatoes for a yummy sandwich. Pair with steamed green beans, salad, buttered peas, or applesauce. Cornbread or warm biscuits make it extra hearty.