Step 1

In a small bowl, whisk together the apricot preserves, soy sauce, dijon mustard and ginger. Set aside.

Step 2

Heat the olive oil in a large pan over high heat. Season the chicken thighs on both sides with salt and pepper.

Step 3

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.

Step 4

Place the chicken thighs and onions in a slow cooker. Pour the apricot sauce over the chicken and onions.

Step 5

Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Sprinkle with parsley and serve.