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