Recipe: Simply Saucy Chicken and Saucy Apricot-Glazed Chicken (crock pot) - recipes for Edna.

Simply Saucy Chicken
Makes: 4 servings

4 small boneless skinless chicken breasts (about 1 lb.)
1/4 cup chicken broth
1 chopped onion
2 cloves garlic, minced
1 cup peas
1/2 tsp. ginger
1/4 cup KRAFT Greek Vinaigrette Dressing
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Classic Caesar Dressing
1/4 cup KRAFT Creamy Poppyseed Dressing
1 tsp. dried thymeleaves
1 tsp. Italian seasoning
2 Tbsp. chopped fresh parsley
1 sliced red pepper
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
12 Kalmata olives
2 cups broccoli florets
4 seeded, diced plum tomatoes
1/4 cup KRAFT Shredded Pizza! Four Cheese
mushrooms
2 Tbsp. OSCAR MAYER Real Bacon Bits
1 red onion, chopped
1 can (15-1/4 oz) peach slices, drained
1 tsp. dried basil leaves

THEN follow our simple steps:

COOK chicken in hot oil in large covered skillet on medium-high heat 5 min. on each side or until browned.

STIR in 1/4 cup Kraft Dressing, broth and seasoning until well blended. Bring to simmer; cook an additional 3 min.

ADD vegetables & add-ins; stir to combine. Cook 2 to 4 min. or until vegetables are tender.

Source: Kraft Foods
_________________________________________

Saucy Apricot-Glazed Chicken
Source: The Best Slow Cooker Cookbook Ever
Serves 12

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

In a medium bowl, mix together the apricot preserves, dressing and dry soup mix until well blended.

Arrange 3 of the chicken breasts in the bottom of a 3-1/2 to 4 quart 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 high 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.

Serve over cooked wild rice or white rice.

If you have leftover chicken and sauce, freeze for up to 2 months.