Prep Time 10 minutes Cook Time 4 hours
This is a slow-cooker rendition of the ever-popular chicken glazed with a mixture of apricot preserves, Russian dressing and dry onion soup mix that's usually baked in the oven. Serve over wild rice or white rice; or try basmati or jasmine rice, cooked on top of the stove.
What you'll need
- 1 cup good-quality chunky apricot preserves
- 3/4 cup bottled Russian dressing
- 1 1.15-oz. envelope dry onion soup mix
- 12 skinless, boneless chicken breast halves, trimmed of fat (about 3 1/2 to 4 lbs.)
Notes:
Makes 8 to 10 servings.
How to make it
- In a medium bowl, mix together apricot preserves, dressing and dry onion soup mix until well blended. Arrange three of the chicken breast halves in the bottom of a 3 1/2-quart electric slow cooker. Spoon a fourth of the apricot mixture on top. Add three or more layers of chicken with the apricot mixture in between and on top.
- Cover and cook on the High heat setting for 1 hour. Reduce the heat setting to Low and continue cooking, covered, 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Serve the sauce over the chicken.
