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.