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Apricot Glazed Chicken
1 c Good-quality chunky apricot preserves
3/4 c Bottled Russian dressing
1 1/8 oz Envelope dry onion soup mix
12 Skinless, boneless chicken breast halves, trimmed of fat (about 3 1/2 to 4 pounds)
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 quarter 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.
Cover and cook on the high 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.
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