Ahh yes—Crockpot Catalina Chicken is the lazy-but-delicious weeknight hero 🍗🍯. Sweet, tangy, and tender, it’s basically a dump-and-go dish with that classic Catalina dressing punch.
Crockpot Catalina Chicken
Ingredients (Serves 4–6)
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4 boneless, skinless chicken breasts
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1 cup Catalina salad dressing (classic sweet & tangy)
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½ cup brown sugar (optional, for extra sweetness)
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1 tsp garlic powder
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1 tsp onion powder
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Salt & pepper to taste
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1 tbsp olive oil (optional, for searing if you like)
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Optional garnish: chopped parsley or green onions
How to Make It
1. Prep the Chicken
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Season chicken lightly with salt, pepper, garlic, and onion powder.
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Optional: Sear the chicken in a skillet 2–3 minutes per side for extra flavor.
2. Dump & Cook
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Place chicken in the crockpot.
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Pour Catalina dressing over the top.
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Sprinkle brown sugar if you want a sweeter glaze.
Cook time:
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Low: 6–7 hours
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High: 3–4 hours
The chicken is done when it’s tender and shreds easily.
3. Optional Glaze Finish
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Remove chicken from crockpot.
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Pour sauce into a small saucepan and simmer for 5–10 minutes to thicken slightly.
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Pour back over the chicken or serve on the side.
4. Serve Ideas
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Over rice or mashed potatoes
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With steamed veggies
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In sandwiches or wraps for a quick lunch
Tips & Twists
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Add sliced bell peppers or onions for extra flavor and color.
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For a tangier kick, squeeze fresh lemon juice over the top before serving.
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Use chicken thighs if you want juicier, more forgiving meat.
If you want, I can also give a “sweet vs tangy Catalina balance guide” so your sauce hits that perfect flavor note every time