Monday, June 24, 2013

Amazing 4 Ingredient Slow Cooker Chicken!

This is one of those seriously scrumptious easy meals that you just want to gobble up and lick the plate clean! And the best part is how easy it is to make and contains easy to find ingredients!! Prep time is 5 minutes! And you don't even have to defrost the chicken!  This is a sweet and savory hearty dish that can be served with so many different side dishes such as egg noodles, rice, mashed potatoes, polenta, couscous or any other starch of your choice! Or just pair it with a vegetable such as broccoli or green beans! You can't go wrong with this heavenly chicken dish!

4 Ingredient Slow Cooker Chicken

INGREDIENTS:
4 boneless skinless chicken cutlets - Mine were frozen
1 1/2 cups apricot preserves -I used 3/4 apricot+1/2 cup blackberry+1/4 cup strawberry
1 cup French salad dressing - I used lite (don't use Russian because it's too sweet)
1 envelope dry onion soup mix

DIRECTIONS:
Place chicken cutlets at the bottom of the slow cooker.
Mix together the remaining ingredients and pour over the chicken.
If using frozen chicken, cook on low for 6-7 hours. If using defrosted chicken, cook on low for 3-4 hours.
When done cooking, if you want to thicken the sauce, remove 1/4 cup of the sauce from the slow cooker and whisk together with 2 tablespoons of cornstarch. Then pour back into slow cooker and mix well.
You can leave the chicken breast whole or cut them into bite sized pieces or shred the chicken before serving.
Serve with egg noodles, rice, polenta, mashed potatoes or just with a green vegetable like broccoli or green beans.
Serves 4-6 people

 

51 comments:

  1. Love recipes with unusual ingredients! Is that 1/2 cup of seedless blackberry preserves? It wasn't too sweet? I am filing this recipe in my chicken folder. Your picture looks yummy! (Did I say "yummy??")

    ReplyDelete
    Replies
    1. Yes, its 1/2 cup of blackberry preserves! But this is just as good with all apricot preserves! I just didn't have enough apricot, so I had to use the others! Thank you so much! =D

      Delete
  2. I'm going to try this but instead of apricot (can't stand apricots) I am going to try orange marmalade. My mouth is watering looking at this and thinking about making it. Thanks again for posting a great looking (and easy)recipe. :)

    ReplyDelete
    Replies
    1. Hi Kutedymples! That sounds like a great idea! Please let me know how you liked it! Thanks! =D

      Delete
    2. apricot preserves is a jam right

      Delete
    3. Hi Eve! Jam is very similar to preserves, it just doesn't contain chunks of fruit. =)

      Delete
    4. I'm not a fan of apricot either but I tried another recipe that called for them and with the chicken they are really good. I'm going to try this both ways maybe even 1/2 the apricot and 1/2 the orange marmalade that sounds awesome. thanks for sharing this one..

      Delete
    5. Hi Summer! That sounds like a plan! Let me know how you liked it! Thank you so much! =D

      Delete
  3. This chicken dish sounds flavorful, will have to give it a whirl!

    Would love for you to link it up at our SUPER SUNDAY Link Party:
    http://whoneedsacape.com/2013/06/super-sunday-party-3/

    Lori
    Whoneedsacape.com
    Not Your Average Super Moms!

    ReplyDelete
    Replies
    1. Thank you so much Lori! I will do that! =D

      Delete
    2. Can you post this to pinterst

      Delete
    3. Yes! I would love it for you to 'Pin' this! You'll see a 'Pin it' button on my right side bar! Thank you! =D

      Delete
  4. Darn... I thought I'd foud something to cook totn.. unfortunately In't have any French Salad Dressing in the house... but filing it away to ty for another ady

    ReplyDelete
    Replies
    1. If you have the ingredients, you can make French Dressing! Here is a recipe with great reviews for that! Just use less sugar and less oil according to other commenters...
      http://www.food.com/recipe/the-best-french-salad-dressing-241296

      Delete
  5. I've been making this for years, except in the oven. It is delicious.

    ReplyDelete
    Replies
    1. Thank you so much for commenting! That is truly appreciated! =D

      Delete
    2. How long do you cook it in the oven?

      Delete
    3. If the cutlets are not frozen, I would cover the pan tightly with foil and bake them on the center rack for 3 to 3 1/2 hours at 350 F. You know they are perfect when they fall apart when pulled with a fork. Please let me know how you liked it! Thanks! =D

      Delete
  6. going to have to try this I wonder if creamy itilain dressing would work in place of russian

    ReplyDelete
    Replies
    1. You mean in place of French? Russian dressing is too sweet and Italian might not be sweet enough! I really would try it first as written or it will be an entirely different result!

      Delete
  7. What is Appricot Preserves..do you mean Jelly or Jam?

    ReplyDelete
    Replies
    1. No, it will say 'preserves' on the jar. You can use jam if you can't find preserves. Jam is very similar to preserves, it just doesn't contain chunks of fruit. Jelly is very different because it's made from fruit juice and doesn't contain any fruit pieces at all.

      Delete
  8. I make this but with a can of cranberry sauce instead of preserves, whole or jellied, whatever your preference. It's delicious.

    ReplyDelete
    Replies
    1. It would taste so different from this, but it does sound delicious! I'm loving fruit with chicken these days! Thank you so much for the idea! =D

      Delete
  9. Lillian, this looks and sounds marvelous! and it's at the top of recipenewz this morning!! woohooo!!

    ReplyDelete
    Replies
    1. Hi Marion! It's at the top of RN? I love it when that happens! Thank you so much...I'm on my way to check it out now! =D (((HUGS)))

      Delete
  10. Trying this out right now doing it the same way as you did. Looking forward to trying it in a few hours!

    ReplyDelete
  11. Trying this out right now doing it the same way as you did. Looking forward to trying it in a few hours!

    ReplyDelete
    Replies
    1. Thank you so much for trying it Ricky! I can't wait to hear how you liked it! =D

      Delete
    2. Lillian - do you have a recipe for Chicken and Potatoes, with Pasta Sauce? My mom used to make it and it was delicious. She cut the potatoes in Quarters, the long way and placed them around the chicken. and poured the Pasta Sauce over it. Sometimes she put extra mushrooms in and sometimes she would cut rounds of Italian sausage and put them in the roaster also. I don't know what seasonings she used and never really learned how to make it (seasoning wise, how long to bake and at what temp.) I rarely use the oven, but a recipe for a slow cooker would be nice.

      Delete
    3. I have never come across a recipe like that, but it sounds delicious! I have tried a recipe called 'Fachamatta Potatoes' that uses pan roasted potatoes with tomato sauce! I'm sure it could be made even better by adding chicken! Check it out on this link...

      http://myrecipejourney-lillian.blogspot.com/2012/08/fachamatta-potatoes.html

      Delete
  12. Loved it. The entire family did. Thanks for posting!

    ReplyDelete
    Replies
    1. YAY! I'm so glad you all loved it! Thank you so much Ricky for coming back to let me know! That is truly appreciated! =D

      Delete
  13. Replies
    1. lol...I see you're hooked on it just like I am! =D

      Delete
  14. Hello. I don't have a slow cooker. How would I go about making this in the oven, or on top of the stove?

    ReplyDelete
    Replies
    1. I've never made this on the stove top or in the oven, but I guess as long as you keep it covered and simmering, you can make it both of those ways! So just keep it to a light simmer, cover, and cook according to the times mentioned in the recipe above! =)

      Delete
  15. Well, I just found my next crockpot meal. thx for posting this.

    ReplyDelete
    Replies
    1. I'm so glad to hear that! Thank you so much! =D

      Delete
  16. I will use all Apricot preserves, you just mix french dressing with the preserves and onion soup mix, can you had corn starch from the beginning or wait till the end. It looks delicious and my family loves apricots..

    ReplyDelete
    Replies
    1. That's a great question! I never did it that way but I can't see why it wouldn't work! If you do that please let me know how it works! That would make this recipe even easier...I love that idea! Thanks! =D

      Delete
  17. Is there a substitute that I could you for the onion soup mix? I do not enjoy onions at all and I am just wondering what I could use instead.

    ReplyDelete
    Replies
    1. Hi Tracy! I don't think this can be subbed or omitted because it's such an important ingredient to the over all taste of the finished dish. You might want to experiment with a dry vegetable soup mix...Knorr makes a good quality one that doesn't have a strong onion flavor. It just has some onion powder in it, but no dehydrated onion, so it's very mild in onion flavor. That might be a good option! =D

      Delete
  18. Do you have an estimate of the calories, carbs and sugar in this recipe?

    ReplyDelete
    Replies
    1. No, I don't have that info, but there are websites that offer free estimates. You just cut & paste the recipe into the site and it gives you all the nutritional facts. You can find those sites through Google. I hope that helps you! =D

      Delete
  19. I have this in the crockpot right now.....I will be having it later this afternoon....smells wonderful.

    ReplyDelete
  20. This looks good! I love apricot and strawberry preserves! I love fresh blackberries, so I'll probably like the preserves too. Will be making this one day soon! Thank you for sharing!

    ReplyDelete
    Replies
    1. Great! Please let me know how you liked it! Thanks! =D

      Delete
  21. I have cooked a variation of this for 15 years, it was my children's most requested meal! One can cranberry sauce,small bottle Russian dressing & one pouch onion soup mix. Super easy & tasty!

    ReplyDelete

Your kind comments are always welcome, so please leave one...Thank you!