Name: Crockpot Catalina Chicken
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Ingredients: 2 lbs boneless skinless chicken breasts (approx 4 breasts); 1 Cup catalina salad dressing; 1 cup peach jam (or peach preserves); 1 pkg dry onion soup mix; 2 Tbsp cornstarch; 2 Tbsp cold water; Rice to serve with

This easy crockpot chicken recipe is packed with sweet and tangy flavor, perfect for serving with rice or pasta with just 5 ingredients!

A slow cooker with chicken breasts covered in catalina sauce

Recipe Overview

Need a super easy weeknight dinner? I've got you covered with this so simple crockpot chicken recipe. The sauce is the perfect mix of sweet and tangy, and you can serve the chicken whole or shred it with forks (which is what I did). Pair it with rice, pasta, or even throw it on buns for a quick sandwich. It only takes 5 minutes of prep, 5 easy ingredients, and a few hours in the crockpot. Seriously, what’s not to love?

Recipe Ingredients

2 lbs boneless skinless chicken breasts - approx 4 breasts
1 cup catalina salad dressing
1 cup peach jam - or peach preserves
1 pkg dry onion soup mix
2 Tbsp cornstarch
2 Tbsp cold water
Rice to serve with

Four images grouped, first two ofa bowl with red dressing, jam and onion soup mix dumped in, second mixed together, third is raw chicken breasts in slow cooker, fourth is red sauce poured over chicken

How To Make Crockpot Catalina Chicken

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: In a bowl, mix 1 cup of Catalina salad dressing, 1 cup of peach jam, and 1 packet of dry onion soup mix.

STEP 2: Add 2 lbs of boneless chicken breasts (about 4 pieces) to the slow cooker. Pour the sauce overtop of the chicken and stir it together.

STEP 3: Cover and cook on low for 5-6 hours or on high for 3-4 hours, or until the chicken reaches an internal temperature of 165°F when you poke it with a meat thermometer. Spoon the sauce over the chicken every hour if possible.

STEP 4: In the last 30 minutes of cooking, mix 2 Tbsp of cornstarch with 2 Tbsp of cold water to form a slurry. Stir this into the sauce to thicken it. Close the lid and let it cook that last 30 minutes.

Three images grouped, first is chicken breasts covered in sauce, second is shredded chicken, third is shredded chicken in catalina sauce in slow cooker.

STEP 5: Once cooked, turn off the heat. Remove the chicken from the slow cooker and shred it with two forks. Stir it back into the slow cooker sauce. Serve the chicken over rice or pasta, drizzling more sauce on top. Enjoy!

Recipe Tips

You can serve the chicken whole or shred it. Shredding the chicken after cooking will allow it to absorb more of that delicious sauce, making every bite extra flavorful.
While chicken breasts work great, you can also use boneless skinless chicken thighs which are a little bit more juicy in texture.
I always recommend using a meat thermometer instead of relying on cooking times. This will ensure you don't get overcooked chicken. Just poke a meat thermometer into the center of the chicken breast. Once it reaches 165°F internally, it's done.
If possible, stir the chicken and sauce every hour while it cooks. This helps distribute the flavors and keeps the chicken moist.
While rice is the classic choice, this chicken also goes great on pasta, mashed potatoes, or even a toasted bun for a chicken sandwich.

How To Store Leftovers

REFRIGERATE: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
This chicken is perfect for meal prep! Just store the shredded chicken in an airtight container in the fridge and reheat it throughout the week.

Shredded chicken in red sauce over rice on a plate with a fork

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