4-6skinless, boneless chicken breasts (fresh or frozen)
1package dry onion soup mix
1cupAsian Sesame dressing
½cupapricot preserves
1-2cupsfrozen peas
3cupscooked rice
Instructions
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.