If you’re craving a meal that’s both effortlessly delicious and bursting with flavor, then you’re in for a real treat with this Crock-Pot Catalina Chicken Recipe. It’s the kind of dish that feels like a warm hug on a plate, marrying the sweet tang of Catalina dressing with a subtle hint of apricot, all tenderly slow-cooked until perfectly juicy. Whether you’re after a quick weeknight dinner or something you can prepare ahead and forget about, this recipe will quickly become a cherished staple in your cooking repertoire.
Ingredients You’ll Need
This version of the Crock-Pot Catalina Chicken Recipe shines because of its simple, yet thoughtfully selected ingredients. Each component brings its own magic to the dish, creating layers of sweet, savory, and tangy flavors that meld beautifully during the slow cooking process.
- 4 boneless, skinless chicken breasts: The lean, juicy base that soaks up all those flavorful sauces perfectly.
- 1 cup Catalina dressing: Provides that iconic sweet and tangy kick that defines this recipe.
- 1 packet (1 oz) dry onion soup mix: Adds a deep, savory note and a wonderful onion aroma.
- 1/2 cup apricot preserves: Gives a subtle fruity sweetness that balances the tang from the dressing elegantly.
- 1 tablespoon cornstarch (optional): A handy thickening agent for those who love a saucier finish.
- Salt and pepper to taste: Essential for rounding out and enhancing all the other flavors.
- Chopped fresh parsley (optional): A fresh, vibrant garnish that adds a pop of color and subtle herbaceousness.
How to Make Crock-Pot Catalina Chicken Recipe
Step 1: Prep the Chicken
Start by placing your four boneless, skinless chicken breasts in the bottom of your Crock-Pot. They’ll act as the perfect canvas for the flavors to soak in while cooking slowly and becoming tender.
Step 2: Make the Sauce
In a medium mixing bowl, whisk together the Catalina dressing, dry onion soup mix, and apricot preserves until all ingredients are harmoniously combined. This sauce is what elevates the dish — the dressing brings tang, the soup mix adds savory depth, and the apricot adds that sweet, fruity note that keeps each bite exciting.
Step 3: Combine and Cook
Pour your luscious sauce over the chicken breasts, ensuring every piece is generously coated. Cover with the lid, set your Crock-Pot to low for 5 to 6 hours or high for 3 to 4 hours, and let the magic happen. The slow cooker will work its wonders, turning the chicken super tender and letting the flavors meld beautifully.
Step 4: Optional Thickening
If you prefer your sauce with more body, just mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking. This will give you a gorgeous, velvety sauce that clings lovingly to every bite of chicken.
Step 5: Serve
Whether you like to shred your chicken into bite-sized pieces or serve the breasts whole, spoon lots of that flavorful sauce over the top. Don’t forget to sprinkle with some chopped fresh parsley if you’re using it — it really brightens the dish up!
How to Serve Crock-Pot Catalina Chicken Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley not only livens up the presentation but also adds a fresh herbaceous note that contrasts nicely with the sweet and savory sauce. You can also consider a few slivers of almonds or toasted sesame seeds for an interesting textural twist.
Side Dishes
This Crock-Pot Catalina Chicken Recipe pairs wonderfully with simple, comforting sides. Whether that’s fluffy white rice to soak up the sauce, buttery mashed potatoes for richness, or tender egg noodles that twirl deliciously with the chicken and sauce—your side dish can elevate the whole experience.
Creative Ways to Present
For a fun twist, consider serving the chicken over a bed of lightly sautéed greens or roasted vegetables to add color and crunch. You could also turn this into a hearty wrap by adding the chicken and sauce to a soft tortilla with some fresh lettuce for a meal on the go.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Crock-Pot Catalina Chicken Recipe taste just as delicious the next day. Store them in an airtight container in the refrigerator and enjoy within 3 days to maintain freshness and flavor.
Freezing
This dish freezes beautifully, making it a perfect meal prep option. Allow the chicken and sauce to cool completely before transferring into freezer-safe containers. It can be kept frozen for up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring occasionally, or microwave in short bursts to avoid drying out the chicken. Adding a splash of water or broth can help maintain the sauce’s luscious texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Crock-Pot Catalina Chicken Recipe. They tend to stay even juicier and bring an extra depth of flavor, making the dish even more luscious.
Is this recipe gluten-free?
It can be gluten-free, but make sure to check your dry onion soup mix and Catalina dressing labels to confirm they do not contain gluten ingredients or additives.
Can I make this recipe without a slow cooker?
While the slow cooker brings out the best in this dish by slow melding the flavors and tenderizing the chicken, you could bake it covered in the oven at 350°F for about 45-55 minutes. Keep an eye on the cooking time and sauce consistency.
How can I thicken the sauce if I don’t have cornstarch?
You can use flour as a thickener—mix about 1 tablespoon of flour with cold water to create a slurry and stir it in during the last part of cooking, just like with cornstarch.
What can I do if the sauce is too sweet?
If you find the sauce too sweet for your liking, simply add a splash of apple cider vinegar or a squeeze of fresh lemon juice to balance out the flavors before serving.
Final Thoughts
This Crock-Pot Catalina Chicken Recipe is a shining example of how a few simple ingredients can come together to create something truly special. It’s sweet, tangy, and endlessly comforting—a real crowd-pleaser that feels like a labor of love without any fuss. Give it a try for your next meal and get ready to have a new favorite to turn to again and again.
Print
Crock-Pot Catalina Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crock-Pot Catalina Chicken recipe is a simple and flavorful slow cooker dish featuring tender chicken breasts cooked in a sweet and tangy sauce made with Catalina dressing, dry onion soup mix, and apricot preserves. It’s perfect for a hands-off dinner and pairs wonderfully with rice, noodles, or mashed potatoes.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1 cup Catalina dressing
- 1 packet (1 oz) dry onion soup mix
- 1/2 cup apricot preserves
Optional
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the Crock-Pot, ensuring they are evenly spaced for even cooking.
- Make the Sauce: In a medium bowl, whisk together the Catalina dressing, dry onion soup mix, and apricot preserves until you achieve a smooth and well-combined sauce.
- Combine and Cook: Pour the prepared sauce over the chicken breasts, making sure each piece is thoroughly coated with the sauce. Cover the Crock-Pot with its lid.
- Slow Cook: Cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this into the Crock-Pot during the last 30 minutes of cooking and continue to cook until the sauce thickens.
- Serve: Once done, you can shred the chicken or serve the breasts whole. Spoon extra sauce over the chicken and garnish with chopped fresh parsley if desired.
Notes
- Serve the chicken over rice, egg noodles, or mashed potatoes for a complete and hearty meal.
- You can substitute chicken thighs for breasts for a richer flavor and additional moisture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
