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.
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.
Reader Comment
Kathie says “So good. My 89 year old mother who doesn’t eat much anymore loved it. So did my daughter and granddaughter.
Catalina Dressing
Catalina Dressing forms the base for the sauce. It’s a sweet and tangy tomato-based dressing. I also use it to make this Catalina London Broil and Dorito Taco Salad.
Cooking Time
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. Chicken breasts are done when they reach an internal temperature of 165 degrees.
Can Chicken Thighs Be Used?
Yea, you can use boneless, skinless chicken thighs. They will take a little longer to cook and you want to cook them to an internal temperature of 170 degrees.
How To Serve
I like to serve this slow cooker chicken over white rice with a side of Southern-Style Green Beans and some homemade biscuits.
Storage
Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in microwave.
This is a really good Peach Preserves.
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Pin ItMore Slow Cooker Chicken Recipes
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Watch the short video below to see how easy this recipe is to make!
Crockpot Catalina Chicken
Equipment
Ingredients
- 1 cup Catalina Dressing
- 1/2 cup Peach Preserves
- 1 packet dry onion soup mix
- 1/2 teaspoon red pepper flakes, optional if you want it to be spicy
- 6 boneless, skinless chicken breasts
- 1 1/2 tablespoons cornstarch
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted August 14, 2017.
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wowwww great idea
entertainment
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.
cooking very good and delicious.thank you non-vege cooking.
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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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!
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.
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.
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!
what a pretty looking meal