Ingredients:
- 6 to 8 chicken breast halves
- 1 package golden onion dry soup mix
- 3/4 cup peach preserves
- 1/4 cup Russian salad dressing
- 1 package (16oz) peas, sugar snap peas, or mixed oriental vegetables, thawed
Preparation:
Wash chicken and pat dry; place in slow cooker/Crock Pot. Add soup mix, preserves, and dressing. Mix to combine. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Add vegetables (you can thaw quickly under hot running water) during the last 30 to 60 minutes. Serve over rice.Serves 6.
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