This Crockpot catalina chicken recipe practically guarantees tender, juicy chicken. It is slow cooked in a sweet and savory sauce that is hard to beat. This is a simple dinner that you are going to want to make on repeat.
If you are looking for a tasty but easy dinner option, you are in the right place. Slow cooked catalina chicken is made from ingredients you can keep on hand and the prep work is so easy.
We have been enjoying a baked cranberry chicken recipe for years now. It has a lot of similarities to this recipe, but is cooked in the oven.
Sometimes you don’t want to turn on the oven. Sometimes you don’t have the time to bake dinner.
So, that is when this recipe comes in handy. Just load everything in the crockpot and dinner is ready when you are.
The sweet and savory sauce is the star of the show. So, you are going to want to make sure to have something to soak it up.
Mashed potatoes, egg noodles, and rice are all great options. You won’t want to waste a drop.
Carlee’s Tips and Tricks
This is one of those recipes where I usually have everything on hand but the salad dressing. Luckily we make homemade Catalina dressing when we make Frito salad, so I just sized it down and it worked perfect. (The recipe for the dressing is below)
You could also use a sweet French dressing or Russian dressing if you can’t find Catalina. They are similar and would work well in this recipe.
Feel free to use a can of cranberry sauce in place of the apricot preserves to more closely mimic the cranberry chicken. We like whole berry, but any cranberry sauce will do.
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You could even use leftover homemade cranberry sauce if you want. Just use 1½ to 2 cups of your favorite sauce.
The chicken breasts look nice served whole. They can also be shredded if you prefer. The shredded meat also makes great sandwiches.
Chicken tenderloins can be substituted for breasts, but they’ll cook considerably faster. So, be sure to check them early. Boneless chicken thighs are also great options.
Recipe for Homemade Catalina Dressing
Of course, you can use store bought salad dressing if you want. If you don’t have any on hand, it is easy to make with pantry staples.
- ¼ cup vinegar
- ¼ cup oil
- ¼ cup granulated sugar
- ⅓ cup ketchup
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
Combine all ingredients and stir until combined.
Okay, that’s it. You guys are always asking for more crockpot recipes and I think this is one that you are going to love!
Crockpot Catalina Chicken
Ingredients
- 4 boneless skinless chicken breasts about 1½–2 pounds
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 cup Catalina dressing
- 1 cup apricot preserves
- 1 1 oz. packet dry onion soup mix
- 1 Tablespoon Worcestershire sauce
- 2 cloves garlic minced
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
Instructions
- Place 4 boneless skinless chicken breasts in the bottom of a 5- or 6-quart slow cooker.
- Season the chicken evenly with ½ teaspoon ground black pepper, and 1 teaspoon garlic powder.
- In a medium bowl, whisk together 1 cup Catalina dressing and 1 cup apricot preserves until well combined.
- Add 1 1 oz. packet dry onion soup mix, 1 Tablespoon Worcestershire sauce, and 2 cloves garlic. Stir until everything is evenly incorporated.
- Pour the Catalina mixture evenly over the chicken, turning the chicken slightly to make sure each piece is coated in the sauce.
- Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- In a small bowl, whisk together 1 Tablespoon cornstarch and 1 Tablespoon cold water until completely smooth.
- Stir the cornstarch slurry into the sauce in the slow cooker.
- Cover and cook on HIGH for 10–15 minutes, or until the sauce has thickened into a glossy consistency that coats the back of a spoon.
Notes
- Store leftover Catalina Chicken and sauce together in an airtight container in the refrigerator for up to 4 days. You can freeze leftovers for up t o 3 months.
- Reheat gently in the microwave or in a covered skillet over medium-low heat until warmed through. If the sauce becomes too thick after refrigeration, stir in a tablespoon or two of water or chicken broth.
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