Name: Slow Cooker Catalina Chicken
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds total) (Can substitute with chicken thighs.); 1 cup Catalina dressing (store-bought or homemade) (For tangy sweetness.); 1 packet onion soup mix (about 1 oz) (For savory depth.); 1 can diced tomatoes, drained (optional) (Adds texture and brightness.); Salt and freshly ground black pepper, to taste

I first made this Slow Cooker Catalina Chicken on a hectic weeknight and was instantly sold. Tender shredded chicken coated in sweet-tangy Catalina dressing and savory onion soup mix—this is a hands-off comfort-food winner that stretches to feed a crowd and adapts to rice bowls, sandwiches, or tacos. It’s one of those recipes that turns pantry staples into a reliably tasty dinner with almost no fuss.

Why you’ll love this dish

This recipe is the kind of weekday magic that earns a permanent spot in your slow-cooker rotation. It’s:

Hands-off: toss everything in the crockpot and walk away.
Time-efficient: prep in 10 minutes, then let low-and-slow do the work.
Budget-friendly: simple pantry ingredients (Catalina dressing and onion soup mix) add big flavor for little cost.
Crowd-pleasing: sweet, tangy, and savory — kids and adults usually agree.
Flexible: serves as a sandwich, taco filling, over rice, or on mashed potatoes.

“I tossed this in before work and came home to the most tender, saucy chicken—perfect for an easy weeknight dinner.” — a quick-test kitchen review

How this recipe comes together

Step-by-step overview before you open the slow cooker:

Season and layer chicken in the slow cooker.
Whisk dressing and onion soup mix into a sauce.
Pour the sauce over the chicken and add drained diced tomatoes if using.
Cook low for 6–7 hours or high for 3–4 hours until the chicken hits 165°F and shreds easily.
Shred, return to the sauce, and serve.

This high-level flow helps you plan timing and sides before the slow cooker finishes.

What you’ll need

Key ingredients (serves about 4):

4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
1 cup Catalina dressing (store-bought or homemade) — for tangy sweetness
1 packet onion soup mix (about 1 oz) — for savory depth
1 can diced tomatoes, drained (optional) — adds texture and brightness
Salt and freshly ground black pepper, to taste

Notes and substitutions:

If you prefer darker meat, substitute boneless skinless chicken thighs; reduce cook time slightly on high and check doneness.
Use low-sugar or light Catalina if you want less sweetness.
No onion soup mix? Use 1 tablespoon instant onion powder + 1 tsp beef-style bouillon.
For a lower-sodium version, use a reduced-sodium dressing and low-salt soup mix.

Directions to follow

Pat the chicken breasts dry and season lightly with salt and pepper. Place them in a single layer in the slow cooker.
In a bowl, whisk the Catalina dressing and the packet of onion soup mix until smooth and fully combined.
Pour the sauce evenly over the chicken. Do not stir.
Spoon the drained diced tomatoes on top if using; leave them layered rather than mixed.
Cover and cook: low for 6–7 hours or high for 3–4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with two forks.
Remove the chicken to a cutting board or bowl and shred with two forks. Return the shredded meat to the slow cooker and stir to coat thoroughly with the sauce.
Serve hot over rice, mashed potatoes, in warm tortillas, or pile onto toasted buns.

Short, clear action steps make this especially friendly if you’re prepping while distracted.

Best ways to enjoy it

Serving suggestions that make this feel different every time:

Over steamed white or brown rice with a sprinkle of green onions and cilantro.
Shredded onto toasted hamburger buns with coleslaw for crunch.
In soft tortillas with shredded lettuce, avocado slices, and a squeeze of lime for quick tacos.
Spoon over creamy mashed potatoes for a comforting dinner bowl.
Toss with cooked pasta and a handful of steamed broccoli for a simple pasta bake (finish under the broiler with cheese if desired).

Pair with a crisp salad or roasted vegetables to brighten the plate.

Storage and reheating tips

How to keep leftovers tasting great:

Refrigerate: Store cooled chicken in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or broth to loosen the sauce, or microwave in short bursts stirring between intervals.
Freeze: Cool completely, then freeze in portioned airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Always cool leftovers within two hours, and reheat to 165°F before serving.

Label containers with date and contents so you always know when to use them.

Pro chef tips

Browning optional: For extra flavor, sear the chicken quickly in a hot skillet before adding to the slow cooker. It’s not necessary, but it deepens the final taste.
Sauce thickness: If the sauce is too thin after cooking, remove the shredded chicken, turn the slow cooker to high, and simmer uncovered 15–20 minutes to reduce. Alternatively, thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
Even cooking: Arrange breasts in a single layer for uniform doneness. If they must overlap, check the thickest piece before shredding.
Test doneness with an instant-read thermometer—look for 165°F in the thickest part.
Bulk batch: Double the sauce quantities but avoid overfilling your slow cooker past two-thirds capacity.

Creative twists

Try these variations to switch up the flavor or meet dietary needs:

Smoky BBQ Catalina: Add 1/4 cup BBQ sauce and a pinch of smoked paprika for a smoky-sweet profile.
Low-carb: Serve in lettuce wraps or on cauliflower rice. Use a low-sugar Catalina dressing.
Southwest: Stir in a drained can of black beans and corn in the last 30 minutes; serve with tortillas, cheddar, and cilantro.
Creamy version: Stir in 1/2 cup sour cream or cream cheese after shredding for a richer sauce.
Vegetarian-style swap: Use shredded, roasted jackfruit with the same sauce for a plant-based “pulled chicken” alternative.

Your questions answered

Q: How long does prep take?
A: About 10 minutes to season the chicken and whisk the sauce.

Q: Can I use frozen chicken breasts?
A: It’s best to thaw first. Cooking from frozen in a slow cooker can keep the chicken too long in the bacterial danger zone before reaching 165°F. Thaw overnight in the fridge for safety.

Q: What can I substitute for Catalina dressing?
A: Mix equal parts ketchup and red wine vinegar with a splash of Worcestershire sauce and a little brown sugar as a quick stand-in. Adjust sweetness and acidity to taste.

Q: Will this be too sweet for kids?
A: The brightness of the onion soup mix balances the sweetness. If you’re worried, use a reduced-sugar Catalina or cut the dressing with a little chicken broth.

Q: Can I double the recipe?
A: Yes—double everything but make sure your slow cooker isn’t more than two-thirds full. Cooking times may increase slightly; check the internal temperature.

Conclusion

This Slow Cooker Catalina Chicken is a dependable, low-effort dinner that adapts to many meals and tastes. For more inspiration and similar crockpot ideas, check out 12 Tomatoes’ Crockpot Catalina Chicken and Eating on a Dime’s Crock Pot Catalina Chicken recipe.