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Slow Cooker Catalina Chicken

Tender shredded chicken coated in sweet-tangy Catalina dressing and savory onion soup mix, perfect for sandwiches, tacos, or rice bowls.
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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 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

Method
 

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

Notes

Store leftovers in an airtight container for up to 3–4 days in the fridge. For best results, cool leftovers within two hours.