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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 mins
COOK: 5 hrs
TOTAL: 5 hrs 5 mins
SERVINGS: 6

Ingredients

Instructions

  • 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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Slow Cooker Spicy Peach Glazed Pork Chops

 

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20 thoughts on “Crockpot Catalina Chicken”

  1. Yum…anything with Catalina dressing is delicious. We make this or one with cranberries once a week…easy

  2. Dinner doesn’t get any simpler than this! Easy to throw together and everyone enjoyed this one. This will be repeated. Thinking it would be good with porkloin too.

  3. If you use the hot pepper peach preserves do you still add the red pepper flakes? I do like things spicy but not super spicy.

  4. Kathleen Lapointe

    Can’t really rate it, just commenting…I think it would pair nicely with pork chops or a pork tenderloin. Going to try that.

  5. pawan halder

    Wow! great recipe ideas…

    What cooker do you recommend for these recipes? I am using Vitaclay and it works well since it only takes 30 minutes to cook.

  6. Any idea about nutrition facts on this dish? I’m on a limited calorie diet, but this looks like one worth saving up for through breakfast and lunch!

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  8. I made it for a work potluck. Instead of whole chicken breasts I sliced them into tenders. 4 hours later on low in the crockpot pot and they were perfect!

  9. Normally I don’t do skinless boneless. The meat was totally dry good flavor. I don’t give up after one failure. So I will try again but this time will use bone in skin on thighs. House smelled great.

  10. Antonetta B.

    My former MIL, of 40+ yrs. ago, always made this chicken dish. I continue to rely on it at least once a month. I have always used apricot or orange marmalade(easy to find and budget friendly). Maybe I could add some red pepper flakes to bring in some heat to the preserves I normally use in this dish. Glad to know this chicken prep is still around for newer family meals.

  11. I made this in my Instant Pot tonight, because I forgot to set my Crock Pot up this afternoon. I set it to Manual for 18 minutes and it was totally perfect!

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