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Submitted by: Tami Hoffman from Litchfield, NH
Originally shared on the web 05/23/2018

1 to 2 lbs. boneless, skinless chicken breasts
12-oz. jar apricot preserves
8-oz. bottle Russian salad dressing

Arrange chicken in a 4-quart slow cooker; set aside. Combine preserves and salad dressing; spoon over chicken. Cover and cook on high setting for one hour. Reduce heat to low and cook for 3 hours, or until chicken juices run clear. Serves 4 to 6.