Chicken, Crockpot

Babushka’s Slow Chicken



  • 1/2 cup apricot preserves
  • 16 ounces bottle of Russian salad dressing
  • 1  1/2 pound boneless, skinless chicken thighs
  • 1/2 onion, chopped
  • 1/2 cup mushrooms, sliced
  • 1/2 teaspoon garlic powder
  • salt and pepper


  1. In the bottom of your slow cooker, layer onions and mushrooms.  Place chicken on top. Sprinkle with garlic powder, salt, and pepper.
  2. Pour entire bottle of salad dressing over the top, and dollop with preserves.
  3. Cover and cook on low for 8 hours.
  4. Serve with rice.



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