Ingredients:

  • 1.5 kg boneless, skinless chicken thighs (or breasts)
  • 1 packet dry onion soup mix (28g)
  • 1 cup apricot jam (240ml)
  • ½ cup bottled French dressing (120ml)
  • ¼ cup ketchup (60ml)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Season chicken thighs (or breasts) with salt and pepper.
  2. In a bowl, whisk together the dry onion soup mix, apricot jam, French dressing, ketchup, Worcestershire sauce, Dijon mustard, and garlic powder until well combined.
  3. Place the seasoned chicken into the slow cooker.
  4. Pour the apricot sauce mixture over the chicken, ensuring it’s evenly coated.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
  6. If using chicken breasts, shred with two forks. Serve hot.