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Crock Pot Catalina Chicken

Crock Pot Catalina Chicken

This Crock Pot Catalina Chicken recipe is an incredibly simple yet flavorful dish that transforms basic ingredients into a delicious meal perfect for busy weeknights. Its effortless preparation and satisfying taste make it a go-to for anyone seeking a comforting and easy-to-make dinner solution.
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Prep Time 15 minutes
Cook Time 4 hours
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can crushed tomatoes
  • 1 (10 ounce) can condensed tomato soup
  • 1/2 cup Catalina salad dressing
  • 1/4 cup chopped fresh onion or 1 tablespoon dried onion flakes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley for garnish (optional)
  • Cooked rice, pasta, or mashed potatoes for serving

Equipment

  • Slow Cooker
  • Medium Bowl
  • Paper towels
  • Forks (for shredding)
  • Saucepan (for reheating)
  • Microwave-safe dish (for reheating)
  • Airtight container (for leftovers)
  • Freezer-safe containers (for freezing)

Method
 

  1. Pat the chicken breasts or thighs dry with paper towels. If using chicken thighs, you can leave them whole or trim any excess fat. If using chicken breasts, you may want to cut them in half horizontally if they are very thick to ensure even cooking. Place the prepared chicken in the bottom of your slow cooker.
    3 lbs boneless, skinless chicken breasts or thighs
  2. In a medium bowl, whisk together the crushed tomatoes, condensed tomato soup, Catalina salad dressing, chopped onion (or dried onion flakes), Worcestershire sauce, garlic powder, salt, and pepper. Ensure all ingredients are well combined.
    1 (15 ounce) can crushed tomatoes, 1 (10 ounce) can condensed tomato soup, 1/2 cup Catalina salad dressing, 1/4 cup chopped fresh onion, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Pour the prepared sauce evenly over the chicken in the slow cooker. Make sure the chicken is largely submerged in the sauce for optimal flavor development.
  4. Cover the slow cooker and cook on the LOW setting for 4 to 6 hours, or on the HIGH setting for 2 to 3 hours. Cooking time will vary depending on your slow cooker and the size of your chicken pieces. The chicken is done when it is tender and can be easily shredded with a fork.
  5. Once cooked, you can remove the chicken from the slow cooker and shred it using two forks, then return it to the sauce to coat. Alternatively, you can serve the chicken breasts or thighs whole.
  6. Serve the Crock Pot Catalina Chicken hot over your favorite side dish. Cooked rice, fluffy mashed potatoes, or tender pasta are excellent choices. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.
    1/4 cup chopped fresh parsley, Cooked rice, pasta, or mashed potatoes

Notes

Allow leftovers to cool slightly before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop, in the microwave, or freeze for up to 2-3 months.