Go Back

Crock Pot Catalina Chicken

A quick and comforting dinner featuring tender chicken breasts in a tangy-sweet Catalina dressing sauce, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds)
  • 1 cup Catalina dressing French or other sweet red dressings can be used, flavor may vary.
  • 1/2 cup brown sugar (light or dark) Can substitute maple syrup or honey for lighter sweetness.
  • 1 packet onion soup mix (about 1 oz) Homemade mix can replace this: 2-3 tbsp (1 tbsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tsp parsley, 1/2 tsp paprika).
  • to taste Salt and freshly ground black pepper Keep salt minimal if onion soup mix is salty.

Method
 

Preparation
  1. Arrange the chicken breasts in a single layer in the crock pot. Pat them dry first for a better sauce-to-meat finish.
  2. In a medium bowl, whisk together the Catalina dressing, brown sugar, and onion soup mix until the sugar is mostly dissolved.
  3. Pour the dressing mixture evenly over the chicken, making sure pieces are coated.
  4. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken reaches 165°F and pulls apart easily with a fork.
  5. Serve the chicken hot, spooning extra sauce over the top. Shred chicken if desired and return to the sauce.

Notes

For best flavor, optionally sear the chicken before slow cooking. The sauce can be thickened at the end if needed.