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Crock pot catalina chicken is my go to dish when I want something warm comforting and low effort. The sweet tangy sauce made from Catalina dressing and peach preserves soaks into the chicken while it slowly cooks into something truly crave worthy. It is the perfect hands off dinner for weeknights or when family drops by unexpectedly.
I first made this when I had leftover peach preserves in the fridge and not much else. My kids licked their plates clean and it instantly earned a spot in our dinner rotation.
Ingredients
- Boneless chicken breasts: about three pounds look for ones similar in size for even cooking
- Catalina salad dressing: adds sweet tangy flavor use a quality brand with a bright tomato base
- Peach preserves: deepen the sweetness and balance acidity choose a smooth variety without too much chunk
- Dry onion soup mix: packs in seasoning in one step opt for low sodium if preferred
- Black pepper: gives a gentle kick freshly cracked if possible
- Cornstarch: helps thicken the sauce for better coating dissolve fully before adding
- Cold water: used to mix with cornstarch ensures a smooth slurry
Step-by-Step Instructions
- Prepare the Sauce:
- Whisk together Catalina dressing peach preserves dry onion soup mix and pepper in a small bowl until completely blended with no visible lumps
- Layer the Chicken:
- Arrange chicken breasts in a single layer in the crock pot pour sauce evenly over the top making sure every piece is coated
- Slow Cook:
- Cover and cook on low for four to five hours or on high for about two and a half hours until chicken reaches 165 degrees Fahrenheit internally
- Thicken the Sauce:
- Mix cornstarch with cold water in a small bowl stir until smooth then add to the pot during the last thirty minutes of cooking stir gently to combine
- Serve and Enjoy:
- Plate chicken with generous spoonfuls of sauce serve over rice noodles or vegetables garnish with herbs if desired
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat microwave on medium until warm or use the stovetop with a splash of water to loosen the sauce. It also freezes well just portion into sealed containers and reheat directly from frozen.
Ingredient Substitutions
If you do not have peach preserves apricot jam works just as well for a similar flavor. French dressing can substitute for Catalina though the taste will be a little less tangy. You can also add a splash of apple cider vinegar to mimic the sharpness.
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Serving Suggestions
Serve over fluffy white rice buttered noodles or even mashed potatoes. For a lighter take try shredded over a bed of greens with a drizzle of extra sauce. Leftovers make excellent sandwich fillings or taco stuffings topped with avocado and lime.
My favorite part is how the sauce caramelizes slightly around the edges as it finishes cooking creating a rich sticky glaze that coats each bite beautifully. My family always asks for seconds.
Frequently Asked Questions About Recipes
- → Can I use a different type of chicken?
Yes, boneless chicken thighs can be used instead of breasts. They offer a slightly richer flavor and remain moist when slow cooked.
- → Is it necessary to sear the chicken first?
Searing is optional but adds depth of flavor. If you have time, a quick sear before slow cooking enhances taste and texture.
- → What can I substitute for Catalina dressing?
French dressing or Russian dressing can be used in place of Catalina. However, the flavor profile will vary slightly.
- → How can I thicken the sauce?
Mix cornstarch with cold water and stir it into the crock pot during the final 30 minutes of cooking to thicken the sauce.
- → Can this be frozen for later use?
Yes, store cooled chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- → What sides pair well with this dish?
Serve it with rice, mashed potatoes, roasted veggies, or even on sandwiches or salads for a complete meal.