As much as I love to cook from scratch, there are days that I just need a quick meal to throw together and be done with it. Ben and Judah appreciate these days because it means more time with them during the rushed after-work hour, and less mess in the kitchen to clean up after dinner.
This meal is one of our favorites. I have another variation that uses French dressing and I’m tempted to keep trying other flavors of bottled dressings just to keep things interesting.
The hardest step in this recipe is waiting a few hours to let it cook in the crock pot. You literally dump everything in and just let it do its “thaaang.” Throwing some peas into the finished dish completes the meal and eliminates any pressure to put together a side dish.
Let me know what you think! Got ideas for other easy crock pot recipes I need to try?
- 4-6 skinless, boneless chicken breasts (fresh or frozen)
- 1 package dry onion soup mix
- 1 cup Asian Sesame dressing
- 1/2 cup apricot preserves
- 1-2 cups frozen peas
- 3 cups cooked rice
Place the chicken in a large crock pot. Sprinkle the onion soup mix over top. Add the Asian sesame dressing and apricot preserves. Cook on low for 6-8 hours or high for 3-4 hours. If using frozen chicken, I like to cook on high for 4 hours, then low for 2 hours. The chicken should be tender and shred easily.
When the chicken is done cooking, allow it to sit so the sauce can thicken a little while you prepare the peas. Cook the peas according to the packaged directions. (I cook them in a saucepan with a thin layer of boiling water for about 3-5 minutes.)
Serve the chicken and sauce over the rice and peas.