Russian Crock Pot Chicken
Transform dinner with this effortless and flavor-packed Russian Crock Pot Chicken recipe, a must-try for busy weeknights or cozy family meals. Tender, juicy chicken breasts are slow-cooked to perfection in a sweet and tangy sauce made from Russian dressing, apricot preserves, and savory onion soup mix, creating a dish that's both comforting and unique. With just 10 minutes of prep time and the magic of a slow cooker, this recipe delivers bold flavors with minimal effort. Serve it over fluffy white or nutty brown rice, and garnish with fresh parsley for an irresistibly vibrant finish. Whether you’re looking for a one-pot wonder or a meal-prep hero, this crock pot chicken is sure to become a household favorite! Keywords: Russian Crock Pot Chicken, slow cooker chicken, easy chicken recipe, sweet and tangy chicken, one-pot meals.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Russian dressing
- 1 cup Apricot preserves
- 1 packet Onion soup mix
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 4 cups Cooked white or brown rice (optional, for serving)
Instructions
Spray the inside of your crock pot with non-stick cooking spray or line it with a slow cooker liner for easy cleanup.
Season the chicken breasts with salt and black pepper on both sides, then place them in an even layer on the bottom of the crock pot.
In a medium mixing bowl, combine the Russian dressing, apricot preserves, and onion soup mix. Stir well to create a smooth and slightly fragrant sauce.
Pour the sauce evenly over the chicken breasts, ensuring that all pieces are fully coated.
Cover the crock pot with its lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is tender and cooked through (internal temperature should reach 165°F/74°C).
Once cooked, carefully remove the chicken from the crock pot using tongs or a slotted spoon and transfer it to a serving platter. Optionally, shred the chicken with two forks for a pulled chicken texture.
Stir the sauce left in the crock pot to ensure it is well combined. If you'd like a thicker sauce, pour it into a small saucepan and simmer on the stove for 5-7 minutes, stirring occasionally, until it thickens.
Serve the chicken over cooked white or brown rice, drizzling the sauce generously over the top. Garnish with freshly chopped parsley if desired.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 59.2 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
