Instructions: In a medium bowl, mix together apricot preserves, dressing and dry soup mix until well blended. Arrange 3 chicken breast halves in bottom of a 3 1/2-quart electric slow cooker. Spoon 1/4 of apricot mixture on top. Add 3 more layers of chicken with apricot mixture in between and on top.

Cover and cook on HIGH heat setting 1 hour. Reduce heat setting to LOW and continue cooking, covered, 2 1/2 to 3 hours or until chicken is tender and white throughout; do not overcook or chicken will toughen. Serve sauce over chicken.

This recipe yields 8 to 10 servings.

Comments: This is a slow-cooker rendition of the ever-popular chicken glazed with a mixture of apricot preserves, Russian dressing and dry onion soup mix thats usually baked in the oven. Cooked in the slow cooker, you end up with a lot of delicious, apricot-colored sauce to gussy up the chicken breasts. Serve over wild rice or white rice; or try basmati or jasmine rice, cooked on top of the stove. If you have leftover chicken and sauce, freeze and use within two months.

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