Apricot-Glazed Chicken
1 cup chunky apricot preserves
3/4 bottle Russian dressing
1 (1.15 oz.) envelope dry onion soup mix
12 skinless, boneless chicken breast halves, trimmed of fat ( about 3 1/2 to 4 lbs)

In 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 electric slow cooker.  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 the high heat setting 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 juices are clear:  Do not overcook or the chicken will toughen.  Serve the sauce over the chicken. 

Yield: 8-10 servings