Recipe Background
Making chicken dinner easy is the name of the game. And guess what? Sweet Catalina Chicken wins that game as well as the flavor game! The chicken is extra juicy and tender from being slow-cooked, and the sauce is just something else! The Catalina dressing is tangy and herbaceous, which pairs nicely with the peach preserves and the onion soup mix, adding a new depth of savory goodness! Sweet Catalina Chicken is sweet times manifested... and edible!
Making chicken dinner easy is the name of the game. And guess what? Sweet Catalina Chicken wins that game as well as the flavor game! The chicken is extra juicy and tender from being slow-cooked, and the sauce is just something else! The Catalina dressing is tangy and herbaceous, which pairs nicely with the peach preserves and the onion soup mix, adding a new depth of savory goodness! Sweet Catalina Chicken is sweet times manifested... and edible!
Ingredients
- 1 cup Catalina salad dressing
- 1/2 cup peach preserves
- 1 (2-ounce) packet dry onion soup mix
- 1 teaspoon black pepper
- 3 pounds chicken breasts boneless and skinless
- 2 tablespoons cornstarch
- 2 tablespoons water cold
- dried herbs optional, to taste, of your choice, for garnish
- rice optional, to taste, cooked and hot, for serving
Directions
- In a small bowl, add the salad dressing, the peach preserves, the onion soup mix, and the black pepper and whisk to combine.
- In a 6-quart slow cooker, add the chicken breasts.
- Add the dressing mixture to the slow cooker.
- In a small bowl, add the cornstarch and the water and whisk to combine until the cornstarch is dissolved. Set the slurry mixture aside.
- Cover the slow cooker and cook until the chicken breasts reach an internal temperature of 165 degrees F, about 2 hours-2 hours 30 minutes on high and 4-5 hours on low. In the last 30 minutes of the cooking time, add the slurry mixture to the chicken mixture and stir to combine.
- Garnish the chicken mixture with the dried herbs.
- Serve with the rice.
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