Mark's Apricot Chicken

This is a super-easy recipe, and it happens to be a favorite of my husband's. I normally start it in a skillet and then bake it in the oven, but today my chicken wasn't quite thawed, so I decided to do it in the crock-pot. It still turned out GREAT! I really haven't made it very much the last few years because one of the ingredients (there are only 4 of them!) is Catalina dressing which has red dye in it. Now, it didn't occur to me to look since I was in a hurry, but there are recipes to make your own, and here is one of them: http://www.recipezaar.com/recipe/1960s-Catalina-Dressing-33561

I don't know if Annie's or Newman's Own makes it, you can look.

ANYWAY, back to the recipe. Like I said about, there are only really 4 ingredients, and basically the outcome is a sweet and sour chicken. Here is how I made it today:

Place your chicken breasts in the slow cooker, you can sprinkle them with a little salt and pepper if you want, I used Tony Chacheres' cajun spice.

Cook on high for about 4-5 hours or until mostly done. Next mix the bottle of Catalina dressing, a jar of pure apricot jam or preserves, and most of a can of Durkee Fried Onions. Pour over the chicken and cook on low for about 45 more minutes.

Place in a serving dish, making sure you get all the sauce!!! Top with the remaining fried onions.

Okay, told you it was easy!!! lol

If you want to do it in the oven, I normally brown the chicken in a skillet first, then transfer to a baking dish and cook for about an hour depending on how big the chicken is. 

Mark prefers it served over rice, and for the two of us, we add tobasco or some other hot sauce to give it an extra kick. 

Enjoy!!!!