December 30, 2014 at 8:18 am  •  Posted in Recipe of the Day by  •  0 Comments

4 to 6 boneless, skinless chicken breasts
1 C Catalina salad dressing
1 pkge dried onion soup mix
1 C apricot jam or preserves
Place chicken in a greased 3 1/2 to 5 quart slow cooker.  In a bowl, combine salad dressing, onion soup mix and jam/preserves.  Pour over chicken.  Cover and cook on low heat for 6 to 8 hours.  Do not cook on high heat.  Makes 4 to 6 servings.  This recipe is perfect served over hot cooked rice and served with a fresh garden salad.
Recipe submitted by: Susan Phillips to Sweet & Savoury Pies & Casseroles Cookbook from Hospice Renfrew

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