Place the chicken in to the bottom of the slow cooker. Add the apricot preserves, Catalina dressing, onion soup mix, pepper and pepper flakes. Stir the sauce ingredients together over the chicken.
Cover and cook on LOW for 6 hours.
I like to de-grease the sauce before serving. I do this by taking a paper towel and laying it flat over the sauce. I pull up the paper towel after a few seconds and all the grease sticks to the paper towel. Easy peasy.
Shred the chicken with two forks or leave the chicken breasts or thighs whole.
Serve with rice.
Enjoy!
Video
Notes
Store any leftover apricot chicken in an airtight container and keep it in the fridge for up to 4 days. Reheat over medium heat on the stovetop until warmed throughout.
Other jams that can be used are peach, pineapple or even strawberry.
Other serving ideas are on buns or over mashed potatoes.