SLOW COOKER APRICOT CHICKEN

SLOW COOKER APRICOT CHICKEN 5 chicken thighs , bone in and skin on 1/2 teaspoon Kosher salt 1/4 teaspoon coarse ground black pepper 1 packet dry onion soup mix 1 cup French dressing 1 cup apricot preserves 1 tablespoon fresh thyme , chopped Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down browning each side for 3-5 minutes before adding to the slow cooker skin side up. In a bowl add the rest of the ingredients and whisk them together and pour half the sauce over the chicken, refrigerating the rest. Cook on low for 8 hours or on high for 4 hours then remove the chicken to a baking sheet. Cover with remaining sauce and broil on high under your oven's broiler for 1-2 minutes or until bubbly and caramelized.