Crock Pot Apricot Chicken

I found this recipe on someone else's blog a long time ago (can't remember who or when), but only just tried it today. It was a hit! Even my two very picky eater daughters had seconds. It is a sweet dish, with a hint of spice, and the meat is very tender. This one's a keeper.

11 oz jar of apricot preserves
1 t dried minced onion flakes
1 T dijon mustard
1 T soy sauce
1/4 t ginger
1/4 to 1/2 t red chili flakes
6 chicken thighs or equivalent amount of meat

Drop the chicken into your crock pot. In a small bowl, mix all the other stuff, and pour on top of the chicken. (If your preserves are especially sweet, you may want to reduce the amount you use by about 2 oz. or so.)
Cover and cook, if your chicken in frozen, on low for 6-8 hours, or high for 4-6 hours. If it's not frozen, on low for 3-4 hours, or high for 2-3 hours. Serve over hot rice.

(Recipe courtesy of a fellow blogger, photos courtesy of Pirijo Silver.)