SLOW COOKER APRICOT CHICKEN

Ingredients

6 bone-in skin-on chicken thighs can also use boneless skinless chicken thighs
salt and pepper to taste
2 teaspoons olive oil
1 onion thinly sliced
1 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon dijon mustard
1 teaspoon minced fresh ginger

style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px;">2 tablespoons chopped parsley

Instructions

In a small bowl, whisk together the apricot preserves, soy sauce, dijon mustard and ginger. Set aside.
Heat the olive oil in a large pan over high heat. Season the chicken thighs on both sides with salt and pepper.
Place the chicken thighs skin side down in the pan and cook for 4-5 minutes on each side until deep golden brown. Add the onions to the pan and cook for 5 minutes or until softened.
Place the chicken thighs and onions in a slow cooker. Pour the apricot sauce over the chicken and onions.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Sprinkle with parsley and serve.

Recipe Notes

Adapted from A Year of Slow Cooking. Nutritional information includes the chicken skin; if the skin is discarded the calorie and fat count will be lower.

source https://5minutesrecipesusa.blogspot.com/2018/10/slow-cooker-apricot-chicken.html