Some recipes sound downright peculiar the first time you hear them, and this is one of those old potluck-style suppers that proves simple can still be mighty good. This slow cooker sweet relish chicken comes from the kind of practical summer cooking that busy church ladies and farm families have relied on for years: a few pantry staples, a package of chicken, and a slow cooker doing the heavy lifting while the day rolls on. The sweet relish melts into a glossy sauce with the chicken, making tender, savory-sweet meat that’s just right for sandwiches, plates, or scooping over a bed of rice.
This chicken is especially good served over fluffy white rice, buttered egg noodles, or mashed potatoes to catch every bit of the sweet sauce. For a true summer supper, add green beans, corn on the cob, sliced tomatoes, or a simple coleslaw on the side. It also makes fine sandwich filling on soft buns, with potato salad, pickle spears, or kettle chips alongside.
Slow Cooker 3-Ingredient Sweet Relish Chicken
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
Directions
1. Place the chicken breasts in the bottom of a black slow cooker in an even layer.
2. Spoon the sweet pickle relish evenly over the chicken, then pour the French dressing on top.
3. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender and easy to pull apart.
4. Shred the chicken right in the slow cooker with two forks and stir it well into the sauce and relish. Let it sit for 5 to 10 minutes before serving so the meat can soak up the juices.
Variations & Tips
Use chicken thighs: If you like richer flavor, boneless skinless chicken thighs work beautifully here and stay especially juicy in the slow cooker. They may need about the same cooking time, but always check for tenderness before shredding.
Make it sandwich-style: Pile the shredded chicken onto toasted sandwich buns for an easy supper or picnic meal. A spoonful of extra sauce over the top and a side of coleslaw turns it into a full plate in no time.
Cut the sweetness a little: If you want the finished dish less sweet, use a scant cup of relish or stir in a small splash of yellow mustard at the end. That little bit of tang helps balance the sauce without changing the recipe too much.
Don’t overcook: Chicken breasts can dry out if they stay on heat too long, even in sauce, so start checking as soon as they are easy to shred. Once cooked, switching the slow cooker to warm is better than letting it continue to simmer hard.
Save leftovers wisely: Leftover sweet relish chicken keeps well in the refrigerator for up to 3 days. It reheats nicely for sandwiches, baked potatoes, or spooned over toast if you need a quick lunch the next day.
