Description
A comforting slow cooker chicken dish made with tender chicken breasts simmered in a sweet and tangy Catalina dressing and peach preserves sauce. Easy to prepare and perfect for busy days.
Ingredients
- 3 lbs boneless chicken breasts
- 1 cup Catalina salad dressing
- 1/2 cup peach preserves
- 1 packet dry onion soup mix
- 1 tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- In a small bowl, whisk together Catalina dressing, peach preserves, dry onion soup mix, and black pepper until smooth.
- Place chicken breasts evenly in a 6-quart crock pot.
- Pour the prepared sauce over the chicken, ensuring all pieces are well coated.
- Cover and cook on low for 4–5 hours or on high for 2–2.5 hours, until chicken reaches an internal temperature of 165°F.
- About 30 minutes before the end of cooking, mix cornstarch and cold water in a small bowl until smooth.
- Stir the cornstarch mixture into the crock pot to thicken the sauce.
- Continue cooking for the remaining time until the sauce thickens.
- Serve hot with your choice of sides.
Notes
- Reduce peach preserves slightly if you prefer a less sweet flavor.
- Add chili flakes or hot sauce for a spicy kick.
- Include vegetables like bell peppers, onions, or carrots for a complete meal.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 2–3 months in airtight containers.
- Reheat in microwave, stovetop, or oven until warmed through.
- Shred chicken for sandwiches or wraps if desired.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 110mg
