5 min prep 5 hrs cook time serves 6
- cup Catalina dressing
- 1pkg onion mix
- 1/2 cup peach or apricot preserves
- 1 1/2 tsp corn starch
- 6 skinless boneless chicken breasts
- 1/2 tsp or add red pepper seasoning to taste
Mix all ingredients except for corn starch and pour on top of chicken
Mix corn starch with 1 1/2 tablespoons of water and stir into liquid and cook for another 20 minutes.
Serve over rice or noodles.
**I added 1/2 tsp cornstarch to the recipe prior to cooking and used ONLY 3 boneless chicken breasts. I took my hand mixer and blended the chicken so it would SHRED!
Once it was finished cooking I added a full TBL spoon of cornstarch and this took up all of the gravy or moisture and made it more like a BBQ. (I intended to only add 1 TSP) I then added the rest of the peach preserves jar and the rest of the Catalina dressing mixed with a little water to get it out of the bottle and let it sit in the crock for an additional 20 min. - just to warm!
WE LOVE IT!! 3 shredded boneless chickens yields to a lot of meat!
Recipe was adapted from Spicy Southern Kitchen
