Slow Cooker Catalina Chicken
A foolproof slow cooker recipe for sweet-tangy Catalina chicken that turns tender and saucy with minimal effort — perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds total) Chicken thighs can be used for a juicier result.
- 1 cup Catalina dressing (store-bought or homemade) Substitute Russian dressing or a mix of ketchup + vinegar + Worcestershire if needed.
- 1 packet onion soup mix (about 1 oz) For less salt, use half a packet and add onion powder and salt.
- 1 can diced tomatoes, drained (optional) Adds brightness and some liquid.
- to taste Salt and freshly ground black pepper For seasoning the chicken.
Instructions
Preparation
- Pat the chicken breasts dry and season lightly with salt and pepper. Place them in a single layer in the slow cooker.
- Whisk the Catalina dressing and onion soup mix in a bowl until fully combined. Pour the sauce evenly over the chicken.
- If using, spoon the drained diced tomatoes on top—no stirring needed.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F and is easily shredded with two forks.
Serving
- Remove the chicken to a cutting board or bowl and shred with two forks. Return the shredded chicken to the slow cooker and stir to coat with the sauce. Taste and adjust seasoning.
- Serve hot over rice, mashed potatoes, in tortillas, or on toasted buns.
Notes
For consistent shredding, remove chicken with tongs and use two forks to pull apart along the grain. For a lower-sodium option, choose low-sodium onion soup mix and salt lightly at the end.