3 lbs Boneless Chicken Breasts Approximately 6 Chicken Breasts

1 Cup Catalina Salad Dressing

1/2 cup Peach Preserves

1 Packet Dry Onion Soup Mix

1 tsp Pepper

2 Tbsp Cornstarch

2 Tbsp Cold Water

In a small bowl, whisk together the Catalina Salad Dressing, Peach Preserves, Onion Soup Mix, and Pepper.

Place the chicken in a 6-quart crock pot. Pour the Catalina dressing mixture over the top of the chicken.

Cover and cook on low for 4-5 hours or on high for 2-2.5 hours until the chicken reaches an internal temperature of 165 degrees F.

Mix the cornstarch and cold water together in a small bowl. Stir this mixture into the crock pot for the last 30 minutes of the cooking time to thicken the sauce.