Saucy Apricot-Glazed Chicken (Recipe)

This is a slow-cooker rendition of the ever-popular chicken glazed with a mixture of apricot preserves, Russian dressing, and dry onion soup mix that's usually baked in the oven.  Cooked in the slow cooker, you end up with a lot of delicious, apricot-colored sauce to gussy up the chicken breasts.  Serve over wild rice or white rice; or try basmati or jasmine rice, cooked on top of the stove.  If you have leftover chicken and sauce, freeze and use within two months.

Ingredients

1 cup good-quality chunky apricot preserves

3/4 cup bottled Russian dressing

1 (1.15 ounce) envelope dry onion soup mix

12 skinless, boneless chicken breast halves, trimmed of fat (about 3 1/2 to 4 pounds)

Steps

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 quart 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 heat 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.