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6 skinless, boneless chicken breasts 1 pkg. dry onion soup mix 1/2 c. Russian or French salad dressing (Julia uses olive oil and lemon juice with salt added) 1 c. apricot preserves or jam 1/2 c. dried apricots, cut into pieces Cut chicken into 2-3 pieces for each breast and place in 4-qt. slow cooker. Mix other ingredients and pour over chicken. Mix well. Cover crock pot and cook on Low for 6-8 hours or until chicken is tender. Serve over rice. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |