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Let me tell you something that might make you smile — this recipe isn’t fancy. It’s not trending on TikTok. It doesn’t call for smoked paprika or artisan broth. What it is, though? Reliable. Sweet. Savory. And, bless it, it basically cooks itself.

I first tasted Catalina Chicken sometime around 1998, at my neighbor Judy’s house during one of those chilly fall evenings when the windows fog up and the dog refuses to leave his blanket. Judy served it over Minute Rice (remember that stuff?) with buttered peas on the side. I don’t know if it was the sauce or the fact that I didn’t have to cook that night, but I went home with the recipe scribbled on a receipt — and I’ve been making it ever since.

Why You’ll Love It (and Keep Making It Again and Again)

Practically zero effort. Dump, stir, walk away. Come back to magic.
That sauce. It’s sweet, tangy, savory, and slightly nostalgic in the best way.
Picky-eater approved. I don’t know what it is, but even kids who swear they hate chicken clean their plates.
Leftovers? Even better. The sauce thickens overnight and makes sandwiches or wraps sing.
No fancy ingredients. I’ll bet you’ve got half this stuff already hiding in your pantry.

What You’ll Need (and What You Can Get Away With)

Let’s go over what makes this retro wonder tick:

4 boneless, skinless chicken breasts
You can absolutely use thighs if you’re more of a dark meat person. They stay super juicy and hold up beautifully.
1 cup Catalina dressing
The star of the show. Kraft’s version is that classic reddish-orange sweet and tangy goodness. I’ve even used a generic bottle from Dollar General — worked just fine.
1 cup apricot preserves
Adds a fruity sweetness that plays so nicely with the dressing. If you’re in a pinch, peach jam or even orange marmalade will do.
1 small can tomato paste (6 oz)
This richens the sauce and gives it a little backbone. Don’t skip it — it holds everything together.
1 packet onion soup mix (1 oz)
This is where the savory magic happens. Lipton’s version is the classic, but any brand will do the trick.

💬 Tip from my kitchen: Give everything a good stir before turning on the heat. It just helps the flavors mingle better and makes the chicken feel loved.

The Cozy Method — Step-by-Step

This is the kind of recipe you can throw together while still in your robe.

1. Chicken in the Crock

Nestle your chicken breasts right in the bottom of your slow cooker. No need to chop or fuss. Just lay them in flat, side by side.

2. Sauce It Up

In a mixing bowl (or honestly, just in the crockpot if you’re short on dishes), stir together the Catalina dressing, apricot preserves, tomato paste, and onion soup mix. It’ll look a little odd — kind of like a barbecue sauce having an identity crisis — but trust the process.

3. Stir and Smother

Pour that sweet-savory mixture right over the chicken. Use a spatula or the back of a spoon to make sure every piece is nice and coated. This is the part where you start thinking, Yep, this is gonna be good.

4. Let It Cook

Put the lid on and set your slow cooker to low. Let it go for 3 to 4 hours, or until the chicken hits 165°F inside. Every slow cooker is a little different, so keep an eye on it the first time. Mine usually finishes right around the 3½-hour mark.

Don’t crank it to high. I know it’s tempting if you’re running behind, but high heat can dry out the chicken — and this dish is all about that juicy tenderness.

5. Serve It Up

When it’s done, you can shred the chicken with two forks right in the pot or serve the breasts whole with the sauce spooned over. It’s rich and flavorful, so keep the sides simple. I like white rice, buttery mashed potatoes, or even just warm Hawaiian rolls to sop up the sauce. Whatever’s easiest. No judgment here.

A Few Ways to Mix Things Up

This dish is flexible — and forgiving. Here are a few fun spins:

Add a kick: Toss in a squirt of sriracha or a pinch of red pepper flakes for some heat.
Toss in veggies: Sliced onions, bell peppers, or even baby carrots thrown in during the last hour give it a stew vibe.
Change up the protein: Pork tenderloin or boneless thighs both work beautifully.
Go tropical: Use pineapple preserves and throw in a handful of chopped fresh pineapple.

Leftovers & Reheating (a.k.a. Tomorrow’s Comfort Food)

This makes a generous amount, and leftovers reheat like a charm.

To Store: Let everything cool, then transfer to an airtight container. It’ll keep in the fridge for about 4 days.
To Freeze: You can freeze it (sauce and all!) for up to 2 months. Thaw overnight in the fridge.
To Reheat: Warm gently on the stovetop over medium-low heat, or in the microwave in 30-second bursts. Add a splash of water or broth if it thickens up too much.

Before You Go…

If you end up making this Crockpot Catalina Chicken — especially if it’s your first time trying something a little “vintage” — I’d love to know how it turned out. Did you make it just like the recipe, or give it your own spin? Did your kids surprise you and ask for seconds?

Leave a comment or send me a note. Recipes like this one stick around because folks share them, tweak them, and make them their own.

And if you’ve got a throwback slow cooker recipe that’s a guaranteed hit, please send it my way — my crockpot and I are always up for new ideas.

Warm hugs and full plates,