Description
This Crock Pot Catalina Chicken recipe is an easy and flavorful slow-cooked meal featuring tender chicken breasts simmered in a tangy, sweet Catalina dressing-based sauce. Perfect for busy days, it requires minimal prep and delivers a deliciously saucy main dish that can be served shredded or whole.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
Sauce
- 1 cup Catalina salad dressing (store-bought or homemade)
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Prepare the sauce. In a mixing bowl, whisk together the Catalina dressing, ketchup, brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until well combined to create a flavorful sauce base.
- Arrange the chicken. Place the chicken breasts in a single layer at the bottom of your crockpot, ensuring even cooking.
- Add the sauce. Pour the prepared sauce evenly over the chicken breasts, making sure each piece is fully coated with the mixture.
- Cook low and slow. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Serve. Once cooked, either shred the chicken with two forks to mix with the sauce or serve the breasts whole, spooning extra sauce on top. Optionally garnish with fresh parsley or green onions for added color and flavor.
Notes
- Ensure chicken is cooked thoroughly by checking that internal temperature reaches 165°F.
- For a thicker sauce, you can remove the chicken and simmer the sauce in a pan to reduce before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve over rice, mashed potatoes, or with steamed vegetables for a complete meal.
