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
Scale
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.
