This slow cooker 4-ingredient Amish-style Catalina chicken is the kind of cozy, no-fuss supper that fits right into a busy weekday or a lazy Sunday. Around here in the rural Midwest, church cookbooks and potlucks have long been full of these simple “pour-and-go” recipes—usually dreamed up by farm wives who needed to feed a crowd with what they had in the pantry. Bottled Catalina dressing, a packet of onion soup mix, a little brown sugar, and some tangy ketchup come together to make a sweet-and-savory glaze that soaks into tender chicken thighs as they simmer low and slow. You simply lay the raw chicken in the slow cooker, pour the dressing mixture and those three pantry staples right over the top, and let time do the rest. It’s humble, hearty, and the kind of dish that tastes like it’s been on the family table for generations.
Serve these saucy chicken thighs over a bed of fluffy white rice or buttered egg noodles so they can soak up every bit of that glossy Catalina gravy. A side of buttery mashed potatoes also works nicely if you’re in the mood for something extra comforting. On the vegetable side, think simple: steamed green beans, sweet corn, or a crisp lettuce salad with a light vinaigrette to balance the sweetness of the sauce. Warm dinner rolls or slices of soft white bread are perfect for mopping up the juices, and if you want to keep that old-fashioned Midwestern feel, finish the meal with something homey like applesauce or a slice of pie.
Slow Cooker 4-Ingredient Amish-Style Catalina ChickenServings: 6
Ingredients
3 to 3 1/2 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs)
1 (16-ounce) bottle Catalina salad dressing
1 (1-ounce) packet dry onion soup mix
1/3 cup ketchup
1/4 cup packed light brown sugar
Directions
Prepare the chicken: Trim any excess fat from the chicken thighs if needed. If the thighs still have skin, remove it so the sauce doesn’t become overly greasy in the slow cooker.
Arrange chicken in slow cooker: Place the raw chicken thighs in a single layer, as much as possible, in the bottom of a 5- to 6-quart slow cooker. It’s fine if they overlap a little, but try to keep them mostly in one or two layers so they cook evenly.
Mix the sauce: In a medium bowl or large measuring cup, pour in the bottled Catalina dressing. Add the dry onion soup mix, ketchup, and brown sugar. Stir well until the soup mix is dissolved and everything is evenly combined into a smooth, reddish sauce.
Pour over the chicken: Slowly pour the Catalina sauce mixture evenly over the raw chicken thighs in the slow cooker, making sure each piece is coated. Use a spoon to spread the sauce around so it seeps down between the pieces.
Cook on LOW or HIGH: Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C). Dark meat will be most tender if it reaches closer to 180°F.
Optional: Thicken the sauce: If you’d like a thicker, gravy-like sauce at the end of cooking, carefully remove the cooked chicken thighs to a plate and tent with foil to keep warm. Skim any excess fat from the surface of the sauce. In a small bowl, stir 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, then whisk this slurry into the hot sauce in the slow cooker. Cover and cook on HIGH for 10 to 15 minutes, stirring once or twice, until slightly thickened. Return the chicken to the sauce or serve the sauce spooned over the top.
Serve: Taste the sauce and add a pinch of salt or pepper if needed. Serve the chicken thighs hot, generously spooning the Catalina sauce over each piece and over your rice, noodles, or potatoes.
Variations & Tips
You can easily adapt this old-fashioned slow cooker chicken to fit your pantry and your table. For a little heat to balance the sweetness, add a pinch of red pepper flakes or a few dashes of hot sauce to the Catalina mixture before pouring it over the chicken. If you prefer a bit more tang and less sweetness, reduce the brown sugar to 2 tablespoons and add 1 to 2 tablespoons of apple cider vinegar. Boneless, skinless chicken thighs can be used instead of bone-in; just reduce the cooking time slightly (about 4 to 5 hours on LOW or 2 1/2 to 3 hours on HIGH), checking for doneness early. If you only have chicken drumsticks or a mix of thighs and drumsticks, use the same method and timing as written for bone-in thighs. For a touch of extra flavor that still feels very Midwestern, stir in a tablespoon of Worcestershire sauce or a teaspoon of smoked paprika to the sauce. Leftovers keep well in the refrigerator for 3 to 4 days and can be gently reheated on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.
Food safety tips: Always start with clean hands, utensils, and a clean slow cooker insert. Keep the chicken refrigerated until you’re ready to place it in the slow cooker, and do not leave raw chicken sitting out at room temperature. Arrange the chicken in the slow cooker in an even layer so it heats through quickly and safely. Cook on HIGH or LOW as directed, but avoid using the WARM setting for raw chicken, as it does not bring the meat to a safe temperature fast enough. Use a food thermometer to check that the thickest part of the chicken thighs has reached at least 165°F (74°C) before serving; dark meat will be more tender at a slightly higher temperature. Do not taste the sauce until it has cooked fully with the chicken. Once cooked, refrigerate leftovers within 2 hours in shallow containers so they cool quickly, and reheat to at least 165°F before eating.
