Crock pot catalina chicken
Crock pot catalina chicken is sweet and tangy and the combination turns chicken into something special. The crockpot makes dinner a breeze.
Servings: 6
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.
- Serve over rice and enjoy!
Video
Notes
This is delicious served over rice or slice and serve over the top of your favorite salad.
Nutrition
Calories: 603kcal | Carbohydrates: 35g | Protein: 47g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 680mg | Potassium: 526mg | Fiber: 1g | Sugar: 25g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg
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