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Crockpot Catalina Chicken

Crockpot Catalina Chicken is sweet and tangy and makes a delicious family meal served over rice. Add a green salad and you have a filling, nutritious, and economical meal the whole family will enjoy.

Crockpot Catalina Chicken


This Crockpot Catalina Chicken only takes minutes to prepare and then the slow cooker does all the work for you.  Just place your chicken breasts in a greased 6-quart slow cooker and pour a simple mixture of Catalina dressing, peach (or apricot)  preserves, and a packet of dry onion soup mix over them. If you want it to be spicy, add 1/2 teaspoon of crushed red pepper flakes.

Chicken cooked with Catalina dressing in the slow cooker.

The amount of time it takes chicken breasts to cook in the crockpot varies greatly depending on the brand of slow cooker you have and the age of your slow cooker. Newer models tend to cook faster. The size of your chicken breasts is also a factor. Cooking time can vary anywhere between 3 to 6 hours.

Crockpot Catalina Chicken served over rice


Hot Peach Preserves

This is a really good Peach Preserves.

Crockpot Catalina Chicken is both sweet and tangy.

Watch the short video below to see how easy this recipe is to make!

Crockpot Catalina Chicken

Crockpot Catalina Chicken

Crockpot Catalina Chicken is sweet and tangy and makes a delicious family meal served over rice. Only 5 minutes of prep time! 
PREP: 5 minutes
COOK: 5 hours
TOTAL: 5 hours 5 minutes



  • Stir together Catalina dressing, peach preserves, onion soup mix, and red pepper flakes.
  • Spray inside of a 6-quart crockpot with cooking spray. Lay chicken breasts in crockpot.
  • Pour Catalina dressing mixture over chicken.
  • Cover and cook on LOW for 4 to 5 hours.
  • Mix the cornstarch with 1 1/2 tablespoons water. Stir into liquid in crockpot and cover and cook another 15 to 20 minutes.
Author: Christin Mahrlig
Course: Main Dish

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Crockpot Catalina Chicken

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31 thoughts on “Crockpot Catalina Chicken”

  1. Really good. My 89 year old mother who doesn’t eat much anymore loved it. So did my daughter and granddaughter.

  2. We haven’t had a good peach crop for a couple of years, so I have been substituting in apricot jam. I never add a cornstarch slurry, but am going to try it tonight as I think it would be wonderful to have more of a glaze than a gravy. My friend gave me this recipe initially. I just looked it up on my phone for tonight. I don’t have the time to drag out my recipes and go through them.

  3. It was delicious. Had it with white rice cooked in chicken stock and topped with butter and parsley.

  4. I made this today, and enjoyed it. After seeing a comment below about it being a little bland, I ended up adding some minced garlic & black pepper.
    I also used Hot Pepper Peach fruit spread, which helped give it a bit of a kick.
    After the chicken cooked, I shredded it and put it back in the crockpot pot. I know the pictures show the whole breast on a bed of rice, but thought this would help get the flavors thru it all. Doing this, I ended up having to heat more sauce to add to the crock pot. Used the entire bottle of Catalina dressing and the entire jar of the hot pepper peach.
    Hope this helps others! Enjoy!

  5. Diana Walkup

    Made the Catalina Chicken tonight. Added a few extra red pepper flakes and it was delicious.
    Used cauliflower rice with it and green beans and everyone was raving about the dinner.
    Made extra to freeze for a fast dinner later.

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