ADVERTISEMENT
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired, then arrange the chicken breasts in an even layer in the bottom.
2. In a medium bowl, stir together the apricot preserves, Russian or Catalina dressing, and dry onion soup mix until well combined.
3. Pour the sauce over the chicken, making sure each piece is well coated.
4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and cooked through.
5. Spoon the sauce over the chicken before serving, and if you like, shred or slice the chicken slightly for easier serving over rice or noodles.
Variations & Tips
Use chicken thighs: Boneless, skinless chicken thighs stay especially juicy in the slow cooker and are a great choice if you prefer darker meat or want a little more richness.
Make it freezer-friendly: You can combine the sauce ingredients in a freezer bag with the chicken and freeze it flat for later. Thaw in the refrigerator overnight before adding everything to the slow cooker, which is a lifesaver during a packed workweek.
Adjust the sweetness: If you want the sauce a little less sweet, use slightly less preserves or add a small splash of apple cider vinegar to balance the glaze without changing the recipe too much.
Add a little texture: For a more finished look, sprinkle the chicken with chopped parsley or sliced green onions right before serving. Toasted almonds on the side can also add a nice contrast if you are serving this for company.
Watch the cook time: Chicken breasts can dry out if they go too long, so start checking at the earlier end of the time range. Once they are tender and reach a safe internal temperature, they are ready to go.
ADVERTISEMENT
