Recipe: Red Chicken

“Red Chicken” really isn’t the name of this dish. But we started calling it by that name shortly after I started making it, and it just seems to fit! It’s as simple as simple gets!


6 boneless chicken breasts, cut into 2″ chunks (or so)
1 bottle (16 oz.) Russian dressing
1 jar (20 oz.) apricot preserves
1 envelope onion soup mix


Combine all ingredients in slow cooker. Cook on high for 4 hours. Serve over rice. Yum!

A printer-friendly version of this recipe can be found here.

Many thanks to my photographer!
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