How to Store Leftovers

Store in the refrigerator in an airtight container for up to 4 days.

Store the leftover chicken in a freezer safe container for up to 3 months. You can store this chicken cooked or uncooked.

Thaw the chicken and reheat in the microwave or the oven depending on how much you have left.

Slow Cooker Catalina Chicken - Easy Dash Recipes

Prepare a sweet and savory meal with this effortless slow cooker recipe. It combines tangy Catalina dressing with fruit preserves for a glaze that the whole family will enjoy.

List of ingredients

3 lbs Boneless Chicken Breasts (Approximately 6 Chicken Breasts) – use consistent sizes for even cooking.
1 Cup Catalina Salad Dressing – provides the tangy base for the sauce.
1/2 cup Peach Preserves – adds sweetness and thickens the glaze.
1 Packet Dry Onion Soup Mix – introduces savory depth and salt.
1 tsp Pepper – adds a subtle spicy bite.
2 Tbsp Cornstarch – used for the final thickening process.
2 Tbsp Cold Water – helps dissolve the cornstarch without clumping.

step-by-step instructions

Prepare the sauce: In a small bowl, whisk together 1 cup Catalina salad dressing, 1/2 cup peach preserves, 1 packet dry onion soup mix, and 1 teaspoon pepper until combined.
Arrange the meat: Place 3 lbs boneless chicken breasts in the bottom of the crockpot.
Combine: Pour the Catalina dressing mixture over the top of the chicken.
Cook: Cover and cook on low for 4-5 hours or on high for 2-2.5 hours until the chicken reaches an internal temperature of 165 degrees F.
Thicken the glaze: In a small bowl, mix 2 Tbsp cornstarch and 2 Tbsp cold water until smooth, then stir this mixture into the crockpot during the last 30 minutes of cooking to thicken the sauce.
Serve: Serve the chicken over rice and enjoy!

Optimal Cooking Strategies

Use a Digital Meat Thermometer

Use a digital instant-read thermometer to check the thickest part of the breast. Ensure the meat reaches exactly 165 degrees Fahrenheit to guarantee safety and tenderness. Avoid opening the lid too often to keep the steam and heat trapped inside.

Implement Slow Cooker Liners

Using plastic crock pot liners makes the cleanup process significantly faster. These liners prevent the sauce from sticking to the sides of the ceramic pot. Once cooking is finished, simply lift the liner out and discard it.

Slice Chicken for Evenness

If you are cooking for children, consider cutting the chicken breasts into smaller, uniform pieces before placing them in the pot. This ensures the meat cooks more evenly and is easier to serve. Consistent sizing prevents smaller pieces from overcooking while larger ones remain raw.

Create a Proper Cornstarch Slurry

Always mix the cornstarch with cold water before adding it to the hot sauce. This process, known as creating a slurry, prevents the starch from forming lumps. Whisk vigorously until the liquid is completely smooth before stirring it into the crockpot.

Ingredient Swaps and Alternatives

Using Boneless Chicken Thighs

You can substitute chicken breasts with skinless, boneless chicken thighs for a juicier result. Thighs have a higher fat content, which makes them more forgiving in a slow cooker. They are less likely to dry out if the cooking time extends slightly.

Substituting Apricot Preserves

If peach preserves are unavailable, apricot preserves serve as an excellent alternative. Apricot offers a similar sweetness and thickness, though it provides a slightly more tart flavor profile. Either choice will maintain the integrity of the glaze.

Making a DIY Onion Soup Mix

To avoid store-bought packets, combine onion powder, salt, black pepper, and a bit of beef-free bouillon powder. Mix these in equal parts until you have a savory blend. This allows you to control the sodium levels in the recipe.

Adding Heat with Red Pepper Flakes

For those who prefer a spicier dish, stir in a pinch of red pepper flakes during the initial sauce mixing. Start with a quarter teaspoon and adjust to your preference. The heat balances well with the sweetness of the peach preserves.

Best Side Dish Combinations

Serving with Steamed White Rice

White rice is the ideal base for this dish as it absorbs the sweet and tangy sauce. Rinse the rice thoroughly before cooking to remove excess starch for fluffier grains. Spoon a generous amount of the thickened glaze over the top.

Choosing Brown Rice for Nutrition

Brown rice provides a nuttier flavor and more fiber than white rice. Because it takes longer to cook, prepare it in a separate pot or rice cooker. The hearty texture of brown rice complements the tenderness of the slow-cooked chicken.

Pairing with Fresh Garden Salads

Slice the cooked chicken and serve it over a bed of mixed greens, spinach, or arugula. The warmth of the meat slightly wilts the greens, creating a professional salad feel. This is a great option for those looking to reduce the overall carbohydrate count.

Adding Mashed Potatoes and Green Beans

For a traditional comfort meal, serve the chicken alongside buttery mashed potatoes. Add a side of steamed or sautéed green beans for a pop of color and nutrition. The potatoes act as a great vehicle for any leftover sauce.

Proper Storage Guidelines

Refrigeration Limits

Store leftover chicken and sauce in an airtight container in the refrigerator. The flavors often meld and improve after sitting overnight. This dish remains safe and delicious for up to 4 days when kept chilled.

Freezing the Finished Meal

You can freeze the cooked chicken and sauce in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. The meal will stay high-quality for up to 3 months in the freezer.

Safe Thawing Procedures

Thaw frozen chicken slowly in the refrigerator overnight to maintain the texture of the meat. Avoid thawing on the counter to prevent bacterial growth. If you are in a rush, use the defrost setting on your microwave.

Best Ways to Reheat

Microwave Reheating Tips

Place the chicken and sauce in a microwave-safe dish and cover it with a lid or damp paper towel. This traps the moisture and prevents the chicken from becoming rubbery. Heat in short intervals, stirring occasionally to distribute the warmth.

Oven Warming Method

Transfer the chicken to a baking dish and cover it tightly with aluminum foil. Heat at 325 degrees Fahrenheit until the internal temperature is warmed through. The foil locks in the sauce and prevents the edges from drying out.

Stovetop Sauce Recovery

If the sauce has thickened too much during storage, reheat it in a skillet over low heat. Add a splash of water or chicken broth to loosen the glaze. Stir constantly to ensure the sugars in the preserves do not burn.

Troubleshooting Common Issues

Thickening a Thin Sauce

If the sauce is too watery after the initial thickening step, simmer it on the ‘High’ setting without the lid for 15-20 minutes. Alternatively, mix a small amount of additional cornstarch and water and stir it in. Always whisk well to avoid lumps.

Preventing Overcooked Meat

Chicken breasts can become dry if left on the ‘High’ setting for too long. Whenever possible, use the ‘Low’ setting to cook the meat slowly. If you must use ‘High’, check the internal temperature 30 minutes before the estimated finish time.

Reducing Excess Sweetness

If the sauce tastes too sweet for your palate, add a teaspoon of apple cider vinegar or fresh lemon juice. The acidity cuts through the sugar of the peach preserves and balances the flavor. Stir in the acid just before serving.

Frequently Asked Questions

Can I use Russian Dressing instead of Catalina?

Yes, Russian dressing is a very close substitute. It generally has a similar tangy and sweet profile, though it may contain slightly different spices. The final result will be very similar in taste and consistency.

Can this be made in a Pressure Cooker?

Yes, you can adapt this for a pressure cooker by cooking the chicken on high pressure for about 10-15 minutes. After the pressure is released, use the sauté function to stir in the cornstarch slurry and thicken the sauce.

Can I freeze the raw ingredients together?

You can place the raw chicken, dressing, preserves, and soup mix in a freezer bag as a ‘dump meal’. When ready to cook, thaw the bag in the fridge and then add to the crockpot. Do not add the cornstarch slurry until the final 30 minutes of actual cooking.