'Another recipe from The Best Slow Cooker
Cookbook Ever'
1 cup good-quality apricot preserves
3/4 cup bottled Russian dressing
1 envelope dry onion soup mix
12 skinless, boneless chicken breast halves,
skinned of fat (about 3-1/2 to 4 lbs)
In a medium bowl, mix together the apricot
preserves, dressing and dry soup mix until
well blended
Arrange 3 of the chicken breasts in the
bottom of a 3-1/2 to 4 quart slow cooker
Spoon a fourth of the apricot mixture on
top
Add 3 more layers of chicken with the
apricot mixture in between and on top
Cover and cook on high setting for 1 hour
Reduce the heat setting to low and continue
cooking, covered, 2-1/2 to 3 hours, or until
the chicken is tender and white throughout;
do not overcook or the chicken will toughen
Serve the sauce over the chicken
Serve over cooked wild rice or white rice
If you have leftover chicken and sauce, freeze
for up to 2 months
