Crockpot Catalina Chicken is sweet, tangy, and effortless to make. With just a few pantry ingredients and your slow cooker, you can have a satisfying, economical family meal. Serve over rice with a green salad or steamed vegetables for a complete plate everyone will enjoy.
This recipe requires only a few minutes of hands-on time. Place boneless, skinless chicken breasts in a greased 6-quart slow cooker and pour over a simple sauce made from Catalina dressing, peach (or apricot) preserves, and a packet of dry onion soup mix. For a touch of heat, add 1/2 teaspoon crushed red pepper flakes. The slow cooker develops a bright, slightly sweet sauce that pairs perfectly with plain rice.
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 of the sauce. It’s a sweet, tangy tomato-based dressing that melds beautifully with fruit preserves and onion soup mix. This dressing works well in other recipes that call for a sweet-and-savory glaze.
Cooking Time
Cooking time in a crockpot can vary depending on the model and the size of the chicken breasts. Expect the breasts to cook in roughly 3 to 6 hours. Newer slow cookers often run hotter and finish faster. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
Can Chicken Thighs Be Used?
Yes—boneless, skinless chicken thighs can be substituted. They may take a bit longer to reach doneness; cook them until the internal temperature reaches about 170°F (77°C).
How to Make
(More detailed instructions are in the recipe card below.)
- Mix the sauce: In a bowl, stir together 1 cup Catalina dressing, 1/2 cup peach preserves (or apricot preserves), 1 packet dry onion soup mix, and 1/2 teaspoon crushed red pepper flakes if you like heat.
- Prepare the slow cooker: Spray the inside of a 6-quart slow cooker with cooking spray. Arrange 6 boneless, skinless chicken breasts in the crockpot.
- Add the sauce: Pour the Catalina mixture evenly over the chicken breasts.
- Cook slowly: Cover and cook on LOW for 4 to 5 hours, or until the chicken reaches 165°F (74°C).
- Thicken the sauce: Mix 1 1/2 tablespoons cornstarch with a little cold water to form a slurry. Stir the slurry into the slow cooker liquid, cover, and cook for another 15 to 20 minutes until the sauce thickens slightly.
How to Serve
This chicken is delicious served over steamed white or brown rice to soak up the sauce. Pair with southern-style green beans, roasted vegetables, or warm biscuits for a comforting meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove until warmed through.
Using a high-quality fruit preserve will add depth to the sauce, but any peach or apricot preserves will work.
More Slow Cooker Chicken Ideas
- Slow Cooker Orange Chicken
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Marry Me Chicken
- Crock Pot Cheesy Stuffing Chicken
- Crock Pot Creamy Lemon Chicken
- Crock Pot Chicken Marsala
Crockpot Catalina Chicken
By Christin Mahrlig
Equipment
- 6-quart slow cooker
Ingredients
- 1 cup Catalina dressing
- 1/2 cup peach preserves (or apricot preserves)
- 1 packet dry onion soup mix
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 boneless, skinless chicken breasts
- 1 1/2 tablespoons cornstarch
- Cold water for cornstarch slurry
Instructions
- Stir together Catalina dressing, peach preserves, dry onion soup mix, and red pepper flakes.
- Spray the inside of a 6-quart slow cooker with cooking spray. Arrange the chicken breasts in the crockpot.
- Pour the dressing mixture evenly over the chicken.
- Cover and cook on LOW for 4 to 5 hours, until chicken reaches 165°F (74°C).
- Mix cornstarch with about 1 1/2 tablespoons cold water to make a slurry. Stir into the slow cooker liquid, cover, and cook an additional 15 to 20 minutes to thicken the sauce.
Nutrition
Nutrition information is an approximation.
Originally posted August 14, 2017.