From Jill W. from Virginia
2-3 frozen skinless, boneless chicken breasts (not thawed)
½ package dry onion soup mix
¼ c. French or Catalina salad dressing
½ c. apricot preserves
1 T. apple cider or red wine vinegar
½ tsps. Dried basil leaves
Salt & Pepper to taste.
Mix all ingredients, except chicken together until blended. Add chicken and toss to coat. Put chicken in slow cooker (covered with cooking spray!) and pour remaining sauce over the meat. Cover and cook on low for about 6 hours.
(If sauce is too thin after chicken is done, remove some of sauce in a small bowl. Add ½ tsps. At a time of cornstarch and flour, mixing until very smooth. Add this thickened sauce back into the slow cooker stirring slowly. Allow to cook for about 10 minutes more to prevent lumps and floury taste.)