Crockpot Catalina Chicken
Catalina chicken in the crockpot is a three-ingredient dinner: chicken, Catalina dressing and apricot preserves. The sauce turns sweet, tangy and sticky while you are at work.
6
servings10
minutes6
hoursChicken thighs cook in a mix of Catalina dressing, apricot preserves and onion soup mix. The sauce reduces to a glossy glaze.
Ingredients
2 1/2 lb boneless skinless chicken thighs, trimmed
1 cup Catalina dressing
3/4 cup apricot preserves
1 packet dry onion soup mix
1 tbsp soy sauce
1 tsp garlic powder
1/2 tsp black pepper
1 small yellow onion, cut into wedges
2 tbsp cornstarch mixed with 2 tbsp cold water
4 cups cooked white rice, for serving
2 sliced green onions, for garnish
1 tsp sesame seeds, optional
Directions
- Arrange the onion wedges in the bottom of a 6-quart slow cooker.
- Place the chicken thighs on top in an even layer.
- Whisk the dressing, preserves, soup mix, soy sauce, garlic powder and pepper in a bowl until the preserves loosen.
- Pour the sauce over the chicken and turn each piece once to coat.
- Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. The chicken should reach 165 degrees F, though thighs are best around 175.
- Transfer the chicken to a plate and keep it warm.
- Stir the cornstarch slurry into the sauce.
- Cook on HIGH, uncovered, for 15 minutes until the sauce coats the back of a spoon.
- Return the chicken to the sauce, or shred it and stir it in.
- Serve over rice with green onions and sesame seeds.
Notes
- Chicken breasts work but cook them only 3 to 4 hours on LOW. Peach or orange preserves can replace the apricot. If the dressing seems too sweet, add a teaspoon of cider vinegar at the end. Leftovers keep 4 days. Freeze the chicken in its sauce for up to 3 months.
How the three ingredients work together
Catalina dressing brings tang, apricot preserves bring sweetness, and the onion soup mix adds a hearty backbone. Together they make a glossy, sticky sauce that clings to the chicken without any effort. It is also a very flexible recipe. If you are short on time, the dressing, preserves, and onion soup mix can be whisked together the night before and stored in the refrigerator.
Six hours on LOW lets the sugar mellow and the vinegar soften. The chicken thighs stay juicy in the sauce, and a short uncovered finish at the end turns the liquid into a glaze.
Ingredient notes
Chicken thighs: Boneless, skinless thighs are my pick. They tolerate the long cook and stay tender, while breasts can turn stringy.
Catalina dressing: It is a sweet, tomato-based French-style dressing. Shake the bottle well before measuring, since the oil and sugar settle.
Apricot preserves: Use real preserves with fruit pieces, not jelly. Peach or orange marmalade also works.
Onion soup mix: The dry packet gives the sauce body and salt. Look for the version without added msg if that matters to you.
Soy sauce: A tablespoon adds depth and balances the sweetness.
Onion: A small yellow onion in wedges sits under the chicken and sweetens the sauce as it cooks. Pull out any large pieces before serving if you prefer a smoother sauce. Green onions and sesame seeds: Both go on at the end. They add fresh color and a little crunch against the soft, sticky chicken.
Tips for the best result
Trim the fat: Cut off visible fat from the thighs. It melts into the sauce and leaves an oily layer on top. The skin and fat that melt out are the main reason sauces get oily.
Thicken at the end: The sauce will be thin at the six-hour mark. Stir in the cornstarch slurry, cook on HIGH uncovered for 15 minutes, and it coats the back of a spoon. Keep the lid on during the cook, because every peek lets out heat and slows the thickening.
Too much sugar is the most common mistake: Do not add extra preserves or brown sugar. The dressing is already sweet, and the sauce can taste candy-like. If your sauce is still loose after 15 minutes, add another half tablespoon of cornstarch mixed with water.
Swaps and variations
Chicken breasts work if you cook them only three to four hours on LOW and pull them at 165°F. Use peach preserves for a milder flavor, or add a splash of rice vinegar for more tang. For a bit of heat, stir in a pinch of red pepper flakes. Do not use fat-free Catalina dressing, which is thinner and often breaks down into a watery sauce. Leftover shredded chicken makes great tacos or fried rice the next day.
What to serve with it
Serve it over steamed white or jasmine rice and scatter sliced green onions on top. Roasted broccoli or green beans round out the plate. A scoop of coleslaw on the side gives a cool crunch against the sticky sauce. Cooked white rice soaks up the sticky sauce best, but cauliflower rice or quinoa work for a lighter plate. Pile it high with green onions and sesame seeds.
Storing, freezing and reheating
Store leftovers in the sauce for four days in the refrigerator, or freeze in portions for up to three months. Reheat in a covered saucepan over low heat with a spoonful of water, stirring until glossy again. The sauce thickens in the refrigerator, so thin it with a spoonful of water when you reheat it.
Crockpot Catalina Chicken at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken thighs, Catalina dressing, apricot preserves, packet dry onion soup mix
Tips for Crockpot Catalina Chicken
Chicken breasts work but cook them only 3 to 4 hours on LOW. Peach or orange preserves can replace the apricot. If the dressing seems too sweet, add a teaspoon of cider vinegar at the end. Leftovers keep 4 days. Freeze the chicken in its sauce for up to 3 months.
Crockpot Catalina Chicken FAQ
How long does Crockpot Catalina Chicken take?
Crockpot Catalina Chicken takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot Catalina Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Catalina Chicken?
12 ingredients, led by boneless skinless chicken thighs, Catalina dressing, apricot preserves, packet dry onion soup mix. Amounts are in the recipe card above.
