Crock pot catalina chicken is sweet and tangy and the combination turns chicken into something special. The slow cooker makes it easy and dinner is a breeze on busy nights.
Crock pot catalina chicken is a crowd pleaser!
We eat a lot of chicken and I’m always looking for new ideas that the entire family will love. This delicious Catalina chicken is definitely a hit around here and it couldn’t be any easier.
The peach preserves and tangy catalina dressing really jazz up chicken. It is the best!
Did you try our Catalina Grilled Chicken? If you are in the mood to grill, that is a great option with a ton of flavor.
Ok, back to the recipe! The slow cooker saves me during the week from being tempted to get take out. I can put this delicious slow cooker chicken in the crock pot in the morning and come home to dinner ready to go. I have spent more time than it takes to make this waiting on my food order at a restaurant and it’s never as good as home cooked food.
Your family will love this easy and delicious recipe. The sauce is almost like a glaze and the kids ask for this dish all the time.
Ingredients:
- Boneless Chicken Breasts (Approximately 6 Chicken Breasts but I often cut them up into smaller pieces to make it easier for the kids.) You can also use chicken thighs, chicken tenderloin or anything you prefer. Pork chops also work in this recipe and taste delicious.
- Catalina Salad Dressing
- Peach Preserves – You can also use apricot preserves.
- Dry Onion Soup Mix
- Pepper – Sometimes I add in red pepper flakes for extra heat with the black pepper.
- Cornstarch
- Cold Water
How to make crock pot Catalina chicken:
1. First, get a small bowl and mix together the salad dressing, peach preserves, onion soup mix and pepper.
2. Second, put the chicken in the bottom of the crock pot.
3. Next, pour the Catalina dressing mixture over the chicken.
4. Cover and cook on low for 4 to 5 hours or high for about 2 to 2.5 hours. You want to make sure the chicken has reached an internal temperature of 165 degrees.
5. Now, it is time to thicken the sauce. You will need a small bowl to mix the cornstarch and water in. After this is combined, stir this mixture into the crock pot for the last few minutes of cooking time. I normally do this in the last 30 minutes.
The sauce will thicken nicely!
6. Enjoy!
Tips for slow cooker:
- Make sure you have a good crock pot. I love my Ninja Cooking System because you can brown meat all in the same pot for recipes that call for that.
- Programmable crock pot – Great for when you are going to be away.
- Liners– We use crock pot liners to just toss and go. You will love how easy clean up is.
Serving ideas:
- Rice- The sauce is really tasty so I love to spoon a bunch over rice. I could eat it by the spoonful because it is that good. Try Instant Pot rice or this Crock Pot Rice Recipe. Learn how to freeze rice and save even more time with this easy meal.
- Salad- Slice the chicken and serve over your favorite salad greens. This is delicious and also a great way to enjoy leftovers. Sometimes, I will pack this up for lunch the next day or later in the week. Yum!
Print this slow cooker Catalina chicken recipe below:
Crock pot catalina chicken
Ingredients
- 3 lbs Boneless Chicken Breasts Approximately 6 Chicken Breasts
- 1 Cup Catalina Salad Dressing
- 1/2 cup Peach Preserves
- 1 Packet Dry Onion Soup Mix
- 1 tsp Pepper
- 2 Tbsp Cornstarch
- 2 Tbsp Cold Water
Instructions
- In a small bowl, whisk together the Catalina Salad Dressing, Peach Preserves, Onion Soup Mix and Pepper.
- Place the chicken in a 6 quart crock pot. Pour the Catalina dressing mixture over the top of the chicken.
- Cover and cook on low for 4-5 hours or on high for 2-2.5 hours until the chicken reaches an internal temperature of 165 degrees F.
- Mix the cornstarch and cold water together in a small bowl. Stir this mixture into the crock pot for the last 30 minutes of the cooking time to thicken the sauce.
Recipe Notes
Nutrition Facts
More easy crock pot chicken recipes:
- Crock Pot Chicken and Rice
- Crockpot Chicken and Stuffing Recipe
- Slow Cooker Cashew Chicken Recipe
- Slow Cooker: Cilantro Lime Chicken Recipe
- Crockpot Chicken Quesadillas Recipe
Can I replace the chicken breasts with chicken thighs or tenderloins for the CROCK POT CATALINA CHICKEN recipe?
My grandma always made this in the oven so yummy Catalina dressing is all but impossible to find anymore what do you use instead?
Can I use apricot preserves since I have that ? Just wonderin.
Thank you
Yes, I think that would be great in this recipe.
Yes, either chicken thighs or chicken tenders would work great in this recipe too.
I haven’t tried it yet but I think it would be good with French dressing as well.
You can find recipes for homemade Catalina dressing that tasted better than store bought. It’s a little bit more work but it’s really good. Just google and you will find several recipes. Basically ketchup, vinegar, sugar and some seasonings!
Amazing flavor! Loved this recipe!
I made this on 04/18/2021 as written except I made the onion soup mix with Gluten Free ingredients that I had on hand. Everyone liked it. However, next time I will double the peach preserves, increase the cooking time to 5 1/2 hours on Low and I will look up a gluten free Onion Soup Mix recipe. My great granddaughters (5 and 7) gave it a (literal) thumbs up! This one has already been added to our rotation. Thank you for helping me to make healthy, tasty meals for my extended family without having to spend all afternoon in the kitchen. I much prefer spending that extra time with them.
Thank you Pat – I’m so glad everyone enjoyed it!
The sodium is so high is the onion soup mix what is causing it to be high?
Yes, it’s the onion soup mix. You can try making your own and reducing the amount of sodium to reduce that if you would like.
My husband and I love this! We used apricot instead of peach and it was wonderful.
I’m so glad you enjoy it!
Have made this a ton of times both in crockpot and oven and my family LOVES it!
I often add bell peppers onions and pineapple to the chicken and sauce takes it to the next level.
I’ve shared this recipe and link lots of times on FB in recipe groups as well. I typically make with Apricot jam because I have it on hand but have also used marmalade preserves & Apricot Pineapple which is awesome.