Crock Pot Catalina Chicken Recipe

Introduction

This Crock Pot Catalina Chicken recipe is a simple and flavorful way to prepare tender chicken breasts with a sweet and tangy sauce. Perfect for busy days, it requires minimal prep and delivers delicious results every time.

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

1. Step 1: In a small bowl, whisk together the Catalina salad dressing, peach preserves, dry onion soup mix, and pepper until well combined.
2. Step 2: Place the chicken breasts in a 6-quart crock pot and pour the dressing mixture evenly over the chicken.
3. Step 3: Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours, until the chicken reaches an internal temperature of 165°F (74°C).
4. Step 4: About 30 minutes before the cooking time ends, mix the cornstarch and cold water in a small bowl until smooth, then stir it into the crock pot to thicken the sauce.
5. Step 5: Serve the chicken and sauce over rice or your favorite side. Enjoy!

Tips & Variations

• For extra flavor, add sliced bell peppers or onions to the crock pot before cooking.
• Substitute peach preserves with apricot jam or pineapple preserves for a different fruity twist.
• Using chicken thighs instead of breasts will result in juicier meat and a richer sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. For longer storage, freeze in an airtight container for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time by about 1 to 1.5 hours on low to ensure they cook through completely.

Is it possible to make this recipe without a crock pot?

While designed for slow cooking, you can prepare this dish in a covered baking dish in the oven at 350°F (175°C) for about 45 minutes to 1 hour, or until the chicken is cooked through. Add the cornstarch mixture toward the end to thicken the sauce.

Crock Pot Catalina Chicken Recipe

---

★★★★★

4.6 from 76 reviews

• Author: Julian
• Total Time: 5 hours 10 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

Tender and flavorful Crock Pot Catalina Chicken slow-cooked to perfection with a tangy mix of Catalina salad dressing, peach preserves, and dry onion soup mix, served with a thickened sauce that’s perfect over rice.

---

Ingredients

Scale 1x2x3x

Chicken

• 3 lbs Boneless Chicken Breasts (Approximately 6 Chicken Breasts)

Sauce

• 1 Cup Catalina Salad Dressing
• 1/2 cup Peach Preserves
• 1 Packet Dry Onion Soup Mix
• 1 tsp Pepper

Thickening Agent

• 2 Tbsp Cornstarch
• 2 Tbsp Cold Water

---

Instructions

1. Prepare the sauce mixture: In a small bowl, whisk together the Catalina Salad Dressing, Peach Preserves, dry Onion Soup Mix, and Pepper until thoroughly combined, ensuring the flavors meld well.
2. Arrange chicken in crock pot: Place the boneless chicken breasts evenly in a 6-quart crock pot, preparing for slow cooking.
3. Add sauce over chicken: Pour the prepared Catalina dressing mixture evenly over the chicken breasts inside the crock pot to coat.
4. Cook chicken: Cover the crock pot and cook on low heat for 4 to 5 hours, or on high heat for 2 to 2.5 hours, until the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
5. Thicken the sauce: In a small bowl, combine cornstarch and cold water to make a slurry. Stir this mixture into the crock pot during the last 30 minutes of cooking to thicken the sauce to a rich consistency.
6. Serve: Once cooked and the sauce is thickened, serve the Catalina chicken over rice or your preferred side, and enjoy the delicious meal.

Notes

• Ensure chicken reaches an internal temperature of 165°F for food safety.
• You can substitute peach preserves with apricot preserves for a slightly different flavor.
• Serving with rice, mashed potatoes, or steamed vegetables pairs wonderfully with this dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For a less sweet option, reduce the peach preserves by half.

• Prep Time: 10 minutes
• Cook Time: 5 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: Crock Pot Chicken, Catalina Chicken, Slow Cooker Recipes, Easy Chicken Dinner, Peach Preserves Chicken, Weeknight Dinner