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Dinner plate with slow cooked catalina chicken served over mashed potatoes with a side of broccoli.

Crockpot Catalina Chicken

Crockpot Catalina chicken is one of those meals that only takes a few minutes to put together but tastes amazing. Tender chicken cooks in a flavorful sweet and savory sauce. It is likely to become a regular on your dinner menu.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Servings: 4 Servings
Author: Carlee

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.

Nutrition

Serving: 1Serving | Calories: 473kcal | Carbohydrates: 60g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1003mg | Potassium: 518mg | Fiber: 0.4g | Sugar: 43g | Vitamin A: 160IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg
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