If you’re looking for a dish that’s bursting with flavor and easy enough to prepare on even the busiest days, the Crock Pot Catalina Chicken Recipe is your new best friend. This recipe transforms simple ingredients into a delectably saucy, tender chicken meal that practically cooks itself, making dinner both effortless and impressive. Sweet peach preserves paired with tangy Catalina dressing and a hint of onion soup mix create a sauce so irresistibly rich and comforting, you’ll find yourself reaching for seconds every time.
Ingredients You’ll Need
This recipe comes together with a handful of pantry staples and fresh chicken, which together create a perfect harmony of taste, texture, and color. Each ingredient plays a vital role in balancing sweetness, tanginess, and seasoning without requiring any complicated prep.
- 3 lbs boneless chicken breasts: The star of the dish, providing lean protein and a tender base that soaks up the vibrant sauce.
- 1 cup Catalina salad dressing: Adds tangy, zesty notes to brighten the dish effortlessly.
- 1/2 cup peach preserves: Infuses a natural sweetness that compliments the tang perfectly and creates a glossy sauce.
- 1 packet dry onion soup mix: A savory seasoning blend that brings depth and heartiness to every bite.
- 1 tsp pepper: Adds a subtle kick and balances the sweetness with mild heat.
- 2 tbsp cornstarch: Used to thicken the sauce into a luscious glaze during the last stage of cooking.
- 2 tbsp cold water: Helps dissolve the cornstarch smoothly, ensuring the perfect sauce consistency.
How to Make Crock Pot Catalina Chicken Recipe
Step 1: Whisk the Sauce Ingredients Together
Start by combining the Catalina salad dressing, peach preserves, dry onion soup mix, and pepper in a small bowl. Whisking these together merges the sweet, tangy, and savory flavors so you get an even, well-rounded sauce that will coat the chicken perfectly.
Step 2: Layer the Chicken in the Crock Pot
Place your boneless chicken breasts gently in the bottom of a 6-quart crock pot. Next, pour the sauce mixture evenly over the chicken, making sure each piece is submerged just enough to absorb all that wonderful flavor during cooking.
Step 3: Slow Cook Until Tender
Cover your crock pot and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours. You want the chicken fully cooked to an internal temperature of 165°F, resulting in juicy, tender meat that falls apart with a fork but still holds shape beautifully.
Step 4: Thicken the Sauce
About 30 minutes before serving, mix the cornstarch and cold water in a small bowl until smooth. Pour this slurry into the crock pot, stirring gently to combine. This final step turns your sauce into a silky glaze that clings deliciously to every bite of chicken.
Step 5: Serve and Enjoy!
Once cooked and thickened, scoop the chicken onto plates over rice, noodles, or any side you love. Spoon extra sauce on top for maximum flavor enjoyment, and prepare for compliments!
How to Serve Crock Pot Catalina Chicken Recipe
Garnishes
Adding fresh garnishes can brighten this dish beautifully. Try chopped fresh parsley or thinly sliced green onions for a pop of color and a fresh herbal note that cuts through the richness of the sauce.
Side Dishes
This chicken shines when paired with simple sides that soak up its luscious sauce. Fluffy white rice, buttery mashed potatoes, or even roasted vegetables make great companions. For a lighter option, steamed green beans or a crisp garden salad provide balance.
Creative Ways to Present
For a fun twist, serve the chicken over a bed of quinoa or cauliflower rice for added texture and nutrition. You can also turn this dish into a hearty sandwich by layering shredded Crock Pot Catalina Chicken on toasted buns with a handful of coleslaw.
Make Ahead and Storage
Storing Leftovers
Leftover Crock Pot Catalina Chicken stores well in an airtight container in the refrigerator for up to four days. Keeping it chilled properly ensures the flavors stay fresh and the chicken remains tender.
Freezing
If you want to save some for later, portion the chicken and sauce into freezer-safe containers or heavy-duty zip-lock bags. It freezes beautifully for up to three months. Just remember to cool completely before freezing to preserve texture and taste.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave. Adding a splash of water or broth during reheating can help loosen the sauce and keep the chicken moist. Stir occasionally for even warming.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add more richness and stay juicy, making the Crock Pot Catalina Chicken Recipe even more flavorful.
Is Catalina salad dressing spicy?
Most Catalina dressings have a mild tang with a slight kick, but they are not overly spicy. If you prefer less heat, you can use milder dressings or adjust seasonings to suit your taste.
Can I prepare this recipe without a crock pot?
Yes! You can make this recipe on the stovetop by simmering the sauce with chicken in a covered pan over low heat until the chicken is cooked through and tender.
What can I substitute for peach preserves?
If peach preserves aren’t available, apricot preserves or a mild orange marmalade work well because they bring similar sweetness and texture to the sauce.
How thick should the final sauce be?
You want the sauce to be thick enough to coat the back of a spoon but not so thick that it becomes gluey. The cornstarch slurry step helps achieve that perfect glossy, pourable consistency.
Final Thoughts
I can say wholeheartedly that the Crock Pot Catalina Chicken Recipe is a real game-changer for easy weeknight dinners or casual gatherings. Its simplicity, flavor balance, and hands-off cooking make it such a joy to prepare and serve. Once you try it, I bet you’ll keep this recipe close as a trusty crowd-pleaser that delivers comfort and taste with zero fuss.
Print
Crock Pot Catalina Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 4 to 5 hours (low) or 2 to 2.5 hours (high)
- Total Time: 4 hours 10 minutes to 5 hours 10 minutes (low) or 2 hours 10 minutes to 2 hours 40 minutes (high)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Catalina Chicken recipe offers a simple and flavorful way to prepare tender chicken breasts slowly cooked in a sweet and tangy sauce made from Catalina salad dressing, peach preserves, and onion soup mix. Perfect for busy days, this slow cooker meal requires minimal prep and delivers a deliciously saucy dish ideal for serving over rice or your favorite sides.
Ingredients
Chicken
- 3 lbs boneless chicken breasts
Sauce
- 1 cup Catalina salad dressing
- 1/2 cup peach preserves
- 1 packet dry onion soup mix
- 1 tsp pepper
Thickening
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Prepare the sauce: In a small bowl, whisk together Catalina salad dressing, peach preserves, dry onion soup mix, and pepper until the mixture is smooth and well combined.
- Arrange chicken in crock pot: Place the boneless chicken breasts in a 6-quart crock pot in a single layer, then pour the prepared sauce mixture evenly over the chicken, ensuring all pieces are coated thoroughly.
- Cook the chicken: Cover the crock pot and cook on low for 4-5 hours or on high for 2-2.5 hours, until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Thicken the sauce: About 30 minutes before the end of cooking, mix the cornstarch and cold water together in a small bowl until smooth, then stir this mixture into the crock pot to thicken the sauce as it finishes cooking.
- Serve: Once done, serve the tender Catalina chicken hot over rice or your favorite side dish and enjoy the flavorful meal.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat; adjust cooking times accordingly.
- Check the sauce consistency before serving and add more cornstarch slurry if you prefer a thicker sauce.
- This dish pairs well with steamed vegetables or mashed potatoes as alternatives to rice.
- For a low-sodium version, use low-sodium salad dressing and soup mix.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
