1 c Good-quality chunky apricot
Preserves
3/4 c Bottled Russian dressing
1 1/8 oz Envelope dry onion soup mix
12 Skinless, boneless chicken
Breast halves, trimmed of
Fat
(about 3 1/2 to 4 pounds)
1. In a medium bowl, mix together the apricot preserves, dressing,
and dry soup mix until well blended. Arrange 3 of the chicken breast
halves in the bottom of a 3 1/2 quarter electric 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.
2. Cover and cook on the high setting 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.
