Crockpot Catalina Chicken is sweet and tangy and makes a delicious family meal served over rice. Add a green salad and you have a filling, nutritious, and economical meal the whole family will enjoy. This Crockpot Catalina Chicken only takes minutes to prepare and then the slow cooker does all the work for you.  Just place your chicken breasts in a greased 6-quart slow cooker and pour a simple mixture of Catalina dressing, peach (or apricot)  preserves, and a packet of dry onion soup mix over them. If you want it to be spicy, add 1/2 teaspoon of crushed red pepper flakes. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Reader Comment Kathie says “So good. My 89 year old mother who doesn’t eat much anymore loved it. So did my daughter and granddaughter. Catalina Dressing Catalina Dressing forms the base for the sauce. It’s a sweet and tangy tomato-based dressing. I also use it to make this Catalina London Broil and Dorito Taco Salad. Cooking Time The amount of time it takes chicken breasts to cook in the crockpot varies greatly depending on the brand of slow cooker you have and the age of your slow cooker. Newer models tend to cook faster. The size of your chicken breasts is also a factor. Cooking time can vary anywhere between 3 to 6 hours. Chicken breasts are done when they reach an internal temperature of 165 degrees. Can Chicken Thighs Be Used? Yea, you can use boneless, skinless chicken thighs. They will take a little longer to cook and you want to cook them to an internal temperature of 170 degrees. How To Make (More detailed instructions and video in recipe card below.) In a bowl, stir together Catalina dressing, peach preserves, dry onion soup mix and red pepper flakes. Place chicken breasts in a slow cooker. Pour Catalina mixture over the chicken. Cover and cook on LOW for 4 to 5 hours. Mix cornstarch with a little cold water. Add to slow cooker and mix it in. Cover and cook for 15 to 20 minutes. How To Serve I like to serve this slow cooker chicken over white rice with a side of Southern-Style Green Beans and some homemade biscuits. Storage Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in microwave.   This is a really good Peach Preserves. Pin this now to find it laterPin It More Slow Cooker Chicken Recipes Slow Cooker Orange Chicken Slow Cooker Chicken with Bacon Gravy Slow Cooker Marry Me Chicken Crock Pot Cheesy Stuffing Chicken Crock Pot Creamy Lemon Chicken Crock Pot Chicken Marsala Print Crockpot Catalina Chicken Crockpot Catalina Chicken is sweet and tangy and makes a delicious family meal served over rice. Only 5 minutes of prep time!  Course Main Dish Prep Time 5 minutes minutesCook Time 5 hours hoursTotal Time 5 hours hours 5 minutes minutes Servings 6 Calories 358kcal Author Christin Mahrlig Equipment6-quart slow cooker Ingredients1 cup Catalina Dressing1/2 cup Peach Preserves1 packet dry onion soup mix1/2 teaspoon red pepper flakes optional if you want it to be spicy6 boneless, skinless chicken breasts1 1/2 tablespoons cornstarch InstructionsStir together Catalina dressing, peach preserves, onion soup mix, and red pepper flakes.Spray inside of a 6-quart crockpot with cooking spray. Lay chicken breasts in crockpot.Pour Catalina dressing mixture over chicken.Cover and cook on LOW for 4 to 5 hours.Mix the cornstarch with 1 1/2 tablespoons water. Stir into liquid in crockpot and cover and cook another 15 to 20 minutes. Video NutritionCalories: 358kcal | Carbohydrates: 38g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1193mg | Potassium: 491mg | Fiber: 1g | Sugar: 25g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg Originally posted August 14, 2017.   Disclosure: This post may contain affiliate links. The post Crockpot Catalina Chicken appeared first on Spicy Southern Kitchen.