Ingredients

6 chicken breast halves to 8
1 package golden onion dry soup mix
3/4 C. peach preserves
1/4 C. Russian salad dressing
1 package peas, sugar snap peas, or mixed oriental vegetables 16 oz. thawed

Cooking Instructions

Wash chicken and pat dry, place in crock pot. Add soup mix, preserves, and dressing. Mix to combine. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add vegetables you can thaw quickly under hot running water during the last 30 to 60 minutes. Serve over rice.
 
 
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