If you’re dreaming of a crowd-pleasing meal that’s effortless yet packed with flavor, you have to try Crock Pot Catalina Chicken. This recipe brings together juicy chicken breasts, a sweet and tangy sauce, and the magic of low-and-slow cooking to create a dish that’s both comforting and boldly delicious. It’s one of those staples you’ll keep coming back to for busy weeknights, family gatherings, or anytime you crave a seriously tasty dinner with almost zero fuss.

Crock Pot Catalina Chicken Recipe - Recipe Image

Ingredients You’ll Need

The best part about Crock Pot Catalina Chicken is how few ingredients you need, and yet, every single one has a job to do. Together, these pantry staples build irresistible flavor, bright color, and a sauce you’ll want to spoon over everything!

Chicken breasts: Lean and hearty, boneless skinless chicken breasts are the perfect canvas for soaking up all that saucy flavor.
Catalina salad dressing: Adds a gorgeous red color and that signature sweet-tangy taste you can’t get anywhere else.
Dry onion soup mix: Packs in a punch of complex savory flavor with hardly any work—just tear and sprinkle.
Apricot preserves: Bring a lovely sweetness and subtle fruitiness that balances the other flavors beautifully.
Cornstarch (optional): For those who like their sauce a bit thicker, this kitchen staple will do the trick without dilution.
Water (optional): Used with the cornstarch to create a quick thickening slurry for the sauce.
Chopped parsley (optional): A sprinkle of fresh green at the end brightens both the look and freshness of the dish.

How to Make Crock Pot Catalina Chicken

Step 1: Layer the Chicken

Place your boneless skinless chicken breasts in a single layer on the bottom of your greased 6-quart slow cooker. By laying them out flat, you ensure even cooking so every piece turns out as tender and juicy as possible.

Step 2: Mix the Sauce

In a medium bowl, whisk together the Catalina dressing, dry onion soup mix, and apricot preserves until the mixture is completely smooth. You’ll notice the dressing’s sunset color and the preserves blending in, creating a vivid, shiny sauce that already smells amazing!

Step 3: Pour and Coat

Pour this sweet and tangy sauce over the chicken in your Crock Pot. Use a spoon or tongs to ensure each chicken breast gets a generous coating, so every bite is infused with flavor as it simmers.

Step 4: Let the Slow Cooker Work Its Magic

Place the lid on your slow cooker and set it to low for 6–7 hours, or high for 3–4 hours. As it cooks, your kitchen will fill with the irresistible aroma of Crock Pot Catalina Chicken, and the chicken will become fork-tender while soaking up all those lovely flavors.

Step 5: Thicken (Optional)

If you like a thicker sauce, simply stir together 1 tablespoon of cornstarch and 1 tablespoon of water in a small bowl until smooth. Add this slurry to the slow cooker during the last 30 minutes of cooking, and give it a gentle stir. The sauce will thicken to that glossy, glaze-like consistency everyone loves.

Step 6: Serve and Savor

Once the chicken is fully cooked and irresistibly tender, serve it hot over fluffy rice, simple quinoa, or next to a heap of steamed veggies. Don’t forget to drizzle plenty of that sweet-tangy sauce over the top for the full Crock Pot Catalina Chicken experience!

How to Serve Crock Pot Catalina Chicken

Garnishes

A sprinkle of chopped fresh parsley really brings out the dish’s vibrant color and adds a fresh, herby note. If you like a bit of heat, a dusting of crushed red pepper flakes will perk things up beautifully. For a pop of sweetness, a few extra slices of apricot aren’t out of place either!

Side Dishes

Crock Pot Catalina Chicken goes perfectly with steamed white or brown rice, but you can also serve it with buttery mashed potatoes, fluffy quinoa, or roasted vegetables. Garlic green beans or sautéed broccoli both make fantastic, crisp partners to all that rich sauce.

Creative Ways to Present

Try shredding the chicken and piling it onto toasted sandwich rolls for a sweet-savory twist on a pulled chicken sandwich. Or, slice the chicken over a leafy green salad and drizzle with the remaining sauce for a warm, hearty lunch. The leftovers are even fantastic wrapped up in a tortilla with fresh veggies for a quick on-the-go option!

Make Ahead and Storage

Storing Leftovers

Any leftover Crock Pot Catalina Chicken stores beautifully! Once cooled, transfer to an airtight container and keep it in the refrigerator for up to 3–4 days. The flavors meld together even more overnight, making next-day lunches something to look forward to.

Freezing

If you want to stock your freezer for later, let the chicken and sauce cool completely, then portion into freezer-safe containers or zip-top bags. Freeze for up to three months. Thaw overnight in the fridge before reheating for the best texture and flavor.

Reheating

You can reheat Crock Pot Catalina Chicken gently in the microwave or over low heat on the stovetop. For the most tender results, spoon a bit of extra sauce on top before reheating, and cover to keep the chicken moist. Stir occasionally if reheating in a saucepan, until hot all the way through.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and add a bit more richness and flavor. Just follow the same instructions, but you might want to trim any excess fat before adding to the slow cooker.

Is there a substitute for Catalina salad dressing?

If you can’t find Catalina dressing, French dressing is a close alternative and will still deliver that gorgeous red color and tangy sweetness. For a homemade version, mix ketchup, vinegar, sugar, and a splash of oil with a pinch of paprika for a similar effect.

What else can I add to the sauce?

For extra flavor, try adding half a teaspoon of crushed red pepper flakes if you like a spicy kick, or toss in a handful of sliced bell peppers partway through cooking for a boost of color and crunch. Pineapple chunks also lend a tropical sweetness that pairs nicely with the sauce.

Will this work in a smaller or larger slow cooker?

This recipe is written for a 6-quart slow cooker, but you can easily size it up or down. Just be sure the chicken pieces are in a single layer and are well coated by the sauce for even cooking. Adjust the time slightly up or down depending on your slow cooker’s size and power.

Can I prep this the night before?

Definitely! You can assemble everything in the slow cooker insert the night before and refrigerate it (covered). In the morning, simply pop the insert into the slow cooker and turn it on. Dinner’s never been easier or more hands-off!

Final Thoughts

If you’re searching for a cozy, stress-free dinner that feels like a hug on a plate, Crock Pot Catalina Chicken is calling your name. It’s so simple, reliably tasty, and guaranteed to bring the family running to the kitchen. Give it a try—I can almost promise it’ll become part of your regular dinner rotation!

Crock Pot Catalina Chicken Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 6 hours 5 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Crock Pot Catalina Chicken recipe is a delightful combination of sweet and tangy flavors that will make your taste buds sing. Juicy chicken breasts simmered in a savory Catalina dressing, onion soup mix, and apricot preserves sauce, creating a delicious meal perfect for a busy weeknight dinner.

Ingredients

Scale

Ingredients:

4 boneless skinless chicken breasts
1 cup Catalina salad dressing
1 packet (1 oz) dry onion soup mix
½ cup apricot preserves
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon water (optional, for thickening)
Chopped parsley for garnish (optional)

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Instructions

Prepare the Chicken: Place the chicken breasts in the bottom of a greased 6-quart slow cooker.
Mix the Sauce: In a medium bowl, whisk together Catalina dressing, dry onion soup mix, and apricot preserves until smooth. Pour the mixture over the chicken, ensuring it is well coated.
Cook the Chicken: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
Thicken the Sauce: For a thicker sauce, mix cornstarch and water in a small bowl, then stir into the crockpot during the last 30 minutes of cooking.
Serve: Serve the chicken with rice, quinoa, or steamed vegetables, and spoon the sweet and tangy sauce over the top.