Saucy Apricot-Glazed Chicken

It's delicious served over rice. To make it even more interesting, try wild, basmati or jasmine rice instead of the usual.

Ingredients

1 cup good-quality chunky apricot preserves
3/4 cup bottled Russian dressing
1 1.15-oz. envelope dry onion soup mix
12 skinless, boneless chicken breast halves, trimmed of fat (about 3 1/2 to 4 lbs.)

Directions

In a medium bowl, mix together apricot preserves, dressing and dry onion soup mix until well blended. Arrange three of the chickenbreast halves in the bottom of a 3 1/2-quart electric slow cooker.

Spoon a fourth of the apricot mixture on top. Add three or more layers of chicken with the apricot mixture in between and on top.

Cover and cook on the High heat setting for 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. Makes 8 to 10 servings.