- 8
4.3/5
(3 Votes)
Ingredients
- 1 cup chunky apricot preserves
- 3/4 cup [three-fourths] bottled Russian dressing
- 1 (1.15-ounce) envelope dry onion soup mix
- 12 skinless, boneless chicken breast halves, trimmed of fat (about 3 1/2 [three and one-half] to 4 pounds)
Preparation
Step 1
In a medium bowl, mix together the preserves, dressing and soup mix. Arrange three breasts in the bottom of a 3½ quart slow cooker. Spoon one-fourth of the apricot mixture on top. Add three more layers of chicken alternating with the apricot mixture and ending with it on top.
Cover and cook on high for one hour. Cook for 2½ (two and one-half) to 3 hours longer on low or until the chicken is tender. Do not overcook or the chicken will toughen. Serve with the sauce.