- 4 fresh or frozen boneless chicken breasts
- 1 cup french dressing
- 1 cup apricot jelly/jam/preserves
- Rice 500g
- 1/2 cup kisan canola cooking oil
- 1 package onion soup mix
- salt and pepper to taste
- Dump all in the crock pot and cook on high for 3 hours. If using frozen chicken, cook on high for 4 hours, then low for 2 hours. Serve over rice with the sauce.