6bone-in skin-on chicken thighscan also use boneless skinless chicken thighs
salt and pepper to taste
2teaspoonsolive oil
1onionthinly sliced
1cupapricot preserves
2tablespoonssoy sauce
1tablespoondijon mustard
1 teaspoonminced fresh ginger
2tablespoonschopped 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.
Video
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.