APRICOT GLAZED CHICKEN

1 C. good-quality chunky apricot preserves
3/4 B. bottled Russian dressing
1 envelope dry onion soup mix
12 skinless, boneless chicken breast halves, trimmed
of fat (about 3 1/2 to 4 pounds)

In a medium bowl, mix together the apricot preserves, dressing, and dry soup mix until well blended. Arrange 3 of the chicken breast halves in the bottom of a 3 1/2-quart crock pot. Spoon a fourth of the apricot mixture on top. Add 3 more layers of chicken with the apricot mixture in between and on top. Cover and cook on HIGH for 1 hour.

Reduce the heat setting to LOW and continue cooking, covered, 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

Serve the sauce over the chicken.

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