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.

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Chicken cooked with Catalina dressing in the slow cooker.

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.

Crockpot Catalina Chicken served over rice

How To Make

(More detailed instructions and video in recipe card below.)

  1. In a bowl, stir together Catalina dressing, peach preserves, dry onion soup mix and red pepper flakes.
    Mixing the sauce ingredients.
  2. Place chicken breasts in a slow cooker.
    Chicken placed in slow cooker.
  3. Pour Catalina mixture over the chicken.
    Pouring sauce over chicken.
  4. Cover and cook on LOW for 4 to 5 hours.
  5. Mix cornstarch with a little cold water. Add to slow cooker and mix it in. Cover and cook for 15 to 20 minutes.
    Adding cornstarch mixture to slow cooker.

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.

 

Hot Peach Preserves

This is a really good Peach Preserves.

Crockpot Catalina Chicken is both sweet and tangy.

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Crockpot Catalina Chicken

4.78 from 22 votes

By Christin Mahrlig

Prep: 5 minutes
Cook: 5 hours
Total: 5 hours 5 minutes
Servings: 6
Crockpot Catalina Chicken
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Crockpot Catalina Chicken is sweet and tangy and makes a delicious family meal served over rice. Only 5 minutes of prep time! 

Equipment

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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.

Video

Nutrition

Calories: 358kcal | Carbohydrates: 38g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1193mg | Potassium: 491mg | Fiber: 1g | Sugar: 25g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Crockpot Catalina Chicken

Originally posted August 14, 2017.

 

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Recipe Rating




33 Comments

  1. Mj says:

    Thought it was a bit bland.Added pepper flacks but still not as tasty as you would think it could be.If I was to make it again would you chicken thighs, not breast

    Reply
    1. Paula says:

      Hi MJ!
      Hope you see my comments from a few days ago. When I was shredding the chicken, it was bland. Shredding helped get the flavor thru and it was really good. Also used Hot Pepper Peach rather than plain peach. Hope this helps. I will make it again.

      Reply
  2. Sandra says:

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

    Reply
  3. rus says:

    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.

    Reply
  4. Corey says:

    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.

    Reply
  5. Kathleen Lapointe says:

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

    Reply
  6. Red Fort New Delhi! History&Architecture says:

    The dish looks very delicious and tasty and yummy.

    Reply
  7. Kashmiri Hazarika says:

    DELICIOUS AND JUICY CHICKEN.

    Reply
  9. Mujji says:

    YUMMY!
    Share some more recipes.

    Reply
  10. Jackie Cope says:

    This is our new favorite chicken!

    Reply