In a large crock pot, lay out 2 pounds of boneless, skinless chicken breasts. Pour in a cup of Catalina dressing, followed by a half cup of apricot jam and a quarter cup of tomato paste or sauce. Sprinkle an envelope of onion soup mix over the top. Stir gently to distribute the ingredients, ensuring the chicken is well coated with the sauce before sealing the pot.

Set your crock pot to low heat and cover it securely. Let the chicken simmer for about 3 to 4 hours until the internal temperature reaches 160°F (70°C) and is tender.

Once cooked, carefully remove the chicken from the crock pot and shred it into bite-sized pieces. Return the shredded chicken to the sauce, mixing well.

Prepare your preferred side of rice according to package instructions and spoon the chicken on top, allowing the sauce to drizzle down.

Cool any leftovers to room temperature before storing in an airtight container for up to 3 days or freeze portions for future meals.