Crock Pot Catalina Chicken (Printable Recipe)
Sweet and tangy crock pot chicken made with Catalina dressing and peach preserves. Great for family meals or weeknight dinners.
# Ingredients You'll Need:
→ For the Chicken
01 -
3 pounds boneless chicken breasts
02 -
1 cup Catalina salad dressing
03 -
1/2 cup peach preserves
04 -
1 packet dry onion soup mix
05 -
1 teaspoon black pepper
→ For Thickening the Sauce
06 -
2 tablespoons cornstarch
07 -
2 tablespoons cold water
# Steps to Follow:
01 -
In a small mixing bowl, whisk together the Catalina dressing, peach preserves, dry onion soup mix, and black pepper until well combined.
02 -
Place the chicken breasts into a 6-quart crock pot. Pour the prepared sauce mixture evenly over the chicken.
03 -
Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours, until chicken reaches 165°F internal temperature.
04 -
Mix cornstarch and cold water in a separate bowl until smooth. Stir into the crock pot during the last 30 minutes of cooking to thicken the sauce.
05 -
Serve the chicken over rice, pasta, or with your preferred sides. Spoon sauce over the top before serving.
# Extra Tips:
01 -
Use fresh chicken and quality condiments for the most flavorful result.
02 -
Avoid overcrowding the pot to ensure even heat circulation and sauce coverage.
03 -
Let chicken rest briefly after cooking to retain juices.
04 -
Stir the cornstarch mixture thoroughly to avoid lumps when thickening the sauce.