CrockPot Tangy Catalina Chicken
Ingredients
2 Pounds Boneless Skinless Chicken Breasts
18 Ounces Catalina Dressing
1 Cup Orange Marmalade
1 Packet Dry Onion Soup Mix
Directions
Add the chicken to a 3.5 quart casserole slow cooker OR a 5 to 6 quart slow cooker and cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours until the chicken is just cooked through but not overcooked.
In a small mixing bowl, stir together with a fork the Catalina salad dressing, orange marmalade and the packet of dry onion soup mix until mixed together well.
Pour the Catalina sauce mixture evenly over the chicken.
Loo sly break the cooked chicken into bite sized pieces and toss in the sauce.
Recover slow cooker and cook on HIGH for an additional 30 minutes.
While the chicken is cooking that last 30 minutes is a good time to prepare some rice or noodles on the stove-top for serving.
Serve chicken and sauce over the cooked noodles or rice and enjoy!
