In a medium bowl, combine the apricot preserves, soy sauce, mustard, garlic, ginger and crushed red pepper flakes.
1 cup apricot preserves, 2 tablespoons soy sauce, 2 teaspoons Dijon mustard, 2 cloves garlic, 1 tablespoon ginger, ¼ - ½ teaspoon red pepper flakes
For the Chicken
Sprinkle the salt and pepper onto the chicken thighs to season.
3 pounds bone-in chicken thighs, Salt and pepper
Heat the oil in a large skillet over medium heat. Place the chicken thighs into the hot skillet and cook for 5-7 minutes until the skin is golden brown. Turn the chicken over and cook for another 3-5 minutes.
1 tablespoon canola or vegetable oil
Meanwhile, place the sliced onion into the bottom of a 6 or 7-quart slow cooker. Add the browned chicken thighs on top of the onions.
1 white onion
Pour the apricot sauce over the chicken. Cover, and cook on HIGH for 3-4 hours, or on LOW for 6 hours. The chicken is done when an instant thermometer inserted into the thickest part registers 165°F.
Serve warm over rice, noodles, or mashed potatoes. See post for tips, variations, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 pound of chicken. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.