Description
This Crockpot Catalina Chicken recipe offers a deliciously tangy and sweet dish perfect for an easy, hands-off meal. Tender chicken breasts are slow-cooked with a flavorful blend of Catalina dressing, apricot preserves, and onion soup mix, then finished with a luscious thickened sauce. Ideal for busy days, this dish provides a delightful balance of sweet and savory flavors with minimal prep and maximum taste.
Ingredients
Scale
Chicken
- 4-6 chicken breasts, trimmed of fat
Sauce
- 1 cup Catalina dressing
- ½ cup apricot preserves
- 1 packet onion soup mix
- Optional: 1 tablespoon Sriracha sauce
Thickening Sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the Slow Cooker: Spray a 6-quart slow cooker with nonstick cooking spray to prevent sticking. Place the trimmed chicken breasts in an even layer at the bottom of the slow cooker.
- Make the Sauce: In a bowl, combine the Catalina dressing, apricot preserves, onion soup mix, and optional Sriracha sauce for a touch of heat. Mix thoroughly until all ingredients are well incorporated.
- Cook the Chicken: Pour the prepared sauce evenly over the chicken breasts. Cover with the lid and cook on low heat for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F (74°C) ensuring it’s fully cooked and tender.
- Thicken the Sauce: Once the chicken is cooked, carefully remove the breasts to an ovenproof serving platter and keep warm in a low oven. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this mixture into the slow cooker, then increase the setting to high and cover. Let it cook about 5-8 minutes until the sauce thickens to a glaze-like consistency.
- Serve: Spoon the thickened sauce generously over the chicken breasts. Garnish with freshly chopped parsley for a pop of color and freshness, then serve immediately for a comforting and flavorful meal.
Notes
- You can adjust the amount of Sriracha sauce based on your preferred spice level or omit it for a milder flavor.
- Using skinless, boneless chicken breasts helps to reduce fat and makes for easier eating.
- Ensure the chicken reaches the safe internal temperature of 165°F to prevent undercooking.
- The dish pairs well with steamed rice, mashed potatoes, or a side of steamed vegetables.
- If the sauce doesn’t thicken enough, repeat the cornstarch slurry step in smaller increments.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
