Dump raw chicken breasts in the crock and 3 other pantry staples to get a weeknight dinner so delicious your husband will be begging for more.
This 4-ingredient slow cooker Catalina chicken is the kind of throw-together weeknight dinner that feels almost too easy for how much everyone loves it. You literally dump raw chicken breasts in the crock, pour over three pantry staples, and let it bubble away into tender, saucy goodness. The red-orange Catalina-style dressing gives it that sweet-tangy flavor a lot of us Midwestern moms grew up with at church potlucks and family reunions. It’s budget-friendly, kid-approved, and simple enough to toss together on a busy morning so you can walk in the door to a hot dinner your husband will absolutely be asking for again.
This chicken is wonderful spooned over fluffy white or brown rice to soak up all that bright red-orange sauce. It’s also great over buttered egg noodles or mashed potatoes if your crew loves comfort food. Add a simple green veggie on the side—steamed broccoli, roasted green beans, or a tossed salad with ranch all work nicely. If you’re feeding a crowd, warm up some dinner rolls or garlic bread so everyone can mop up the extra sauce, and maybe put out a bowl of corn or a fruit salad for the kids.
4-Ingredient Slow Cooker Catalina Chicken
Servings: 4
Ingredients
2 pounds boneless, skinless chicken breasts (about 4 medium breasts) 1 cup Catalina or French-style salad dressing (bright red-orange) 1/2 cup grape jelly 1 ounce packet dry onion soup mix
Directions
Place the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker. They can overlap slightly if needed, but try to keep them mostly flat so they cook evenly.
In a medium bowl, whisk together the Catalina dressing, grape jelly, and dry onion soup mix until the jelly is mostly dissolved and the mixture is smooth and bright red-orange.
Pour the red-orange sauce evenly over the chicken breasts, making sure they are well coated and mostly submerged in the liquid.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and reaches an internal temperature of 165°F.
Once cooked, use two forks to gently shred the chicken right in the slow cooker, or leave the breasts whole if your family prefers bigger pieces. Stir to coat all the chicken with the sauce.
Taste the sauce and add a pinch of salt or a splash more dressing if you’d like a stronger tang. Serve the saucy chicken over rice, noodles, or potatoes, spooning extra red-orange sauce over the top.
Variations & Tips
For picky eaters, you can cut the chicken breasts into large chunks before cooking so there are no big pieces to fuss over; just reduce the cooking time slightly and check for doneness earlier. If your family prefers less sweetness, use 1/3 cup grape jelly and add a splash of chicken broth or water to make up the liquid. To make it a little more savory, stir in 1 tablespoon of Worcestershire sauce or a teaspoon of garlic powder with the dressing mixture. If you don’t have Catalina dressing, French dressing or a mix of 3/4 cup French dressing and 1/4 cup Italian dressing will still give you that red-orange, tangy-sweet sauce. For a freezer-friendly version, place the raw chicken, dressing, jelly, and onion soup mix in a freezer bag, squeeze out the air, and freeze flat; thaw overnight in the fridge, then dump into the crock in the morning. Leftovers are great tucked into soft rolls for sandwiches or wrapped in tortillas with a little shredded cheese for an easy next-day lunch.
