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
Scale
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.
