Sweet & Tangy Weeknight Win: Crockpot Catalina Chicken

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Bowl of Catalina chicken over white rice, coated in a glossy red Catalina-peach glaze and topped with sliced green onions on a rustic wooden table.
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1 Why this Catalina Chicken works
2 Tips for perfect results
3 Serving & swaps
4 Recipe: Crock Pot Catalina Chicken

Why this Catalina Chicken works

Catalina Chicken delivers big flavor from pantry staples. Catalina dressing, peach preserves, and dry onion soup mix melt into a glossy glaze while the Crock Pot keeps chicken juicy and hands-off.

Tips for perfect results

Whisk the sauce first for even coating, then thicken at the end with a quick cornstarch slurry. Check doneness at 165°F so breasts stay tender, not dry.

Spoon pouring sweet red Catalina glaze over sliced chicken, with steam rising and green onion garnish nearby.

Serving & swaps

Serve Catalina Chicken over hot rice to catch the sweet-savory sauce. Swap apricot preserves for peach, add red pepper flakes for heat, or garnish with green onions for freshness.

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Plate of Catalina chicken with white rice, glazed in a sweet red sauce and finished with sesame seeds and scallions.

Recipe: Crock Pot Catalina Chicken

  • Author: Emma Skillet
  • Total Time: about 4½ hours on Low or 2½ hours on High
  • Yield: 6 Servings 1x
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Description

Juicy Catalina Chicken simmered in a sweet-savory Catalina, peach, and onion glaze—an ultra-easy Crock Pot chicken recipe that’s perfect over rice.

Ingredients

Scale
  • Boneless chicken breasts 3 lb approximately 6
  • Catalina salad dressing 1 cup
  • Peach preserves ½ cup
  • Dry onion soup mix 1 packet
  • Pepper 1 tsp
  • Cornstarch 2 tbsp
  • Cold water 2 tbsp

Instructions

  1. Whisk Catalina dressing, peach preserves, dry onion soup mix, and pepper until smooth.
  2. Place chicken in a 6-quart Crock Pot and pour sauce over the top.
  3. Cover and cook on Low 4–5 hours or High 2–2.5 hours, until chicken reaches 165°F.
  4. Stir together cornstarch and cold water, then mix into the Crock Pot for the last 30 minutes to thicken the sauce.
  5. Serve over rice and enjoy.

Notes

  • Use apricot preserves for a tangier twist or add a squeeze of fresh lime to brighten.
  • If the sauce is too thick after cooling, loosen with a splash of chicken broth.
  • Leftovers keep 3 days refrigerated; reheat gently and serve in bowls or shred for sandwiches.
  • Prep Time: 5 Minutes
  • Cook Time: Low 4–5 hours or High 2–2.5 hours
  • Category: Chicken
  • Method: Slow Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 Serving
  • Calories: 410 Kcal
  • Fat: 15g
  • Carbohydrates: 28g
  • Protein: 35g

Keywords: Catalina Chicken

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