Crock Pot Catalina Chicken

CROCK POT CATALINA CHICKEN

5 min prep 5 hrs cook time serves 6

1. cup Catalina dressing
2. 1pkg onion mix
3. 1/2 cup peach or apricot preserves
4. 1 1/2 tsp corn starch
5. 6 skinless boneless chicken breasts
6. 1/2 tsp or add red pepper seasoning to taste

Spray crock pot with cooking spray and lay 6 breasts down
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