This is a tasty start-it-in-the-morning-and-forget-it-until-dinnertime meal that’s suitable for family and guests alike. There’s hardly any prep time at all as you don’t need to brown the chicken.
The Russian dressing and apricot preserves combine to produce a sweet-tangy flavor. When the cooking’s over, ladle the extra sauce into a bowl. Serve the chicken with hot cooked rice and pass the extra sauce so folks can use it like gravy. A dry white wine would pair well with this.
1-12 ounce jar of apricot preserves
1 bottle of Russian salad dressing
2 lbs. boneless, skinless chicken breasts
1 yellow onion, finely chopped
Arrange chicken breasts your slow cooker. Mix half the apricot preserves with half the Russian dressing and whisk until well blended. Then add the chopped onion and mix again. Pour the mixture over the chicken and cook on low for 8 hours. Half an hour before serving, set the rice to cook and put together a nice tossed salad, and you’ve got the entire meal ready to go!