Description
This Sweet and Tangy Slow Cooker Chicken recipe features juicy chicken breasts cooked in a flavorful Catalina dressing and apricot preserves sauce. The perfect combination of sweetness and tang, this dish is easy to prepare and will become a favorite in your meal rotation.
Ingredients
Scale
- 4–6 chicken breasts, trimmed of fat
- 1 cup Catalina dressing
- ½ cup apricot preserves
- 1 packet onion soup mix
- Optional: 1 tablespoon Sriracha sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Spray a 6-quart slow cooker with nonstick spray.
- Place the chicken breasts in the bottom of the slow cooker.
- In a bowl, combine the Catalina dressing, apricot preserves, onion soup mix, and Sriracha sauce (if using).
- Pour the sauce mixture over the chicken breasts.
- Cover with the lid and cook on low for 4-5 hours or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken breasts and place them on an ovenproof serving platter. Transfer to a warm oven to keep them hot.
- To thicken the sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Whisk this mixture into the sauce in the slow cooker.
- Turn the slow cooker to high, cover with the lid, and let the sauce thicken for 5-8 minutes.
- Spoon the thickened sauce over the chicken breasts, garnish with fresh chopped parsley, and serve.
Notes
- If you prefer a spicier version, replace the Sriracha sauce with ½ teaspoon of crushed red pepper flakes.
- For a more intense flavor, let the sauce cook for a little longer on high after thickening.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American