Easy Slow Cooker Apricot Chicken
Ingredients:
- 2 lbs. boneless, skinless chicken breasts
- 1 cup apricot preserves
- 1/4 cup Catalina dressing
- 2 Tbsp. minced garlic
- 2 tsp. garlic powder
- To taste salt and pepper
Directions:
- Prep and Freeze: In a small bowl, whisk together the apricot preserves, dressing, minced garlic and garlic powder. Place chicken breasts in a gallon-size zip-top freezer bag. Pour apricot mixture over top of chicken in the bag. Remove as much air as possible from the bag and seal it tightly. Gently shake or knead the bag contents to ensure that all the chicken is coated with the sauce. Label the bag with the recipe name, date and cooking instructions. Place bag flat in the freezer to freeze.
- To Cook: The night before, pull the frozen meal bag out of the freezer and allow it to thaw in the refrigerator overnight.
- The next day, gently pour the contents of the bag into a slow cooker. Cover and set it cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is tender and cooked through.
- Serve chicken breasts whole, or remove from slow cooker, shred and then place the shredded chicken back in the slow cooker to mix with the sauce.
