I got this recipe from Chris's family. His mom made it for us after I had Kate and served it with rice-a-roni rice pilaf. Yum. It's a nice quick meal as long as you have the hour for it to cook. I've never tried it in the crockpot but I imagine that would be good as well.
8 boneless chicken breasts
1 (8 oz.) bottle Russian salad dressing
1 cup apricot jam
1 pckg. dry onion soup mix
Place chicken in a greased 9X13 baking pan. Combine dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 for an hour. Makes 8 servings.