CrockPot Apricot Chicken

We had this for dinner tonight and it was oh-so-good!  I wish there was more, but sadly, there were no leftovers tonight.

Since I only had regular mustard and no minced onion flakes, I used part of an onion soup mix I had.  Turned out great.  I also didn't have red chili flakes so I used a bit of red pepper flakes instead.  (Are those the same thing?  Hum...)  I served it with brown rice and broccoli (obviously from my picture.)  It was an awesome combo.  The sauce (there's lots of extra after the chicken is cooked) is way yummy on the broccoli.  The "I" below isn't me.  I think it might be my friend Olivia, but I'm not sure.  (Olivia, let me know if it is!)

Ingredients:
•    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 (optional)
•    6 chicken thighs or equivalent body parts

Process:
     I used frozen thighs.  Drop the chicken into your crockpot.  In a small bowl, mix all the other other ingredients and pour over chicken.  Cover and cook on low for 6-8 hours, high for 4-6.  Note: If your chicken isn't frozen, your dinner will cook faster.  Serve with white or brown rice and veggies. In our case, we had leftover cabbage and potatoes.


Let me know how it turns out!  Happy Eating!

Edit: This recipe is from the food blog, A Year of Slow Cooking.  Thanks Olivia!