4 to 6 boneless, skinless chicken breasts
1 C Catalina salad dressing
1 pkge dried onion soup mix
1 C apricot jam or preserves
Place chicken in a greased 3 1/2 to 5 quart slow cooker. In a bowl, combine salad dressing, onion soup mix and jam/preserves. Pour over chicken. Cover and cook on low heat for 6 to 8 hours. Do not cook on high heat. Makes 4 to 6 servings. This recipe is perfect served over hot cooked rice and served with a fresh garden salad.
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