I use my crock pot a lot. And I mean A LOT. Especially on Sundays. Because who wants to come home after 3 hours of church and prepare something? Not me. I like most of my work done so we can dig in as soon as soon as possible! The dish I made this past Sunday was dee-lish and definitely worth sharing. I have actually made a version of this in the oven before but like I said…I needed to adapt it to my crock pot to get faster and more convenient results {smile}. I wish I had taken a picture. But we were so famished that we all snarfed it down before any picture taking moments were left. So take my word for it…and Enjoy!
Crock Pot Sweet and Sour Chicken
4-6 chicken breasts {I always use frozen}
1 bottle of Catalina dressing
1 jar of Apricot preserves
1 green bell pepper {chopped into good size chunks}
1 red bell pepper {chopped into good size chunks}
1 package Dry onion Soup mix
optiona *** Pineapple chunks
Place your chicken breasts in the crock pot. Sprinkle onion soup mix directly on top. Place your bell peppers in there as well. Cover with bottle of Catalina dressing. Cook all day or on high for about 5 hours. 30 minutes before serving, take out the chicken and add the Apricot Preserves. Stir until mixed. Shred chicken, salt and pepper to taste and return to crock pot. Add pineapples to mixture right before serving. Serve with rice.
My kids LOVED this recipe. And so did I. And so did Joe. Which means that it was a Coombs family hit!
I love crockpot meals. Send me some more recipes to try!!!! I have tried this one and my family loves it as well!!! The crock pot is the best invention!!