6 bone-in skin-on chicken thighs can also use boneless skinless chicken thighs
2 teaspoons olive oil
1 onion thinly sliced
1 cup B & R Farms apricot Spread
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 teaspoon minced fresh ginger
2 tablespoons chopped parsley
salt and pepper to taste
In a small bowl, whisk together the apricot spread, 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.