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In a small bowl, whisk together the Catalina Salad Dressing, Peach Preserves, Onion Soup Mix and Pepper.
Place the chicken in a 6 quart crock pot. Pour the Catalina dressing mixture over the top of the chicken.
Cover and cook on low for 4-5 hours or on high for 2-2.5 hours until the chicken reaches an internal temperature of 165 degrees F.
Mix the cornstarch and cold water together in a small bowl. Stir this mixture into the crock pot for the last 30 minutes of the cooking time to thicken the sauce.
Serve over rice and enjoy!