- 1/2 cup apricot preserves
- 16 ounces bottle of Russian salad dressing
- 1 1/2 pound boneless, skinless chicken thighs
- 1/2 onion, chopped
- 1/2 cup mushrooms, sliced
- 1/2 teaspoon garlic powder
- salt and pepper
- In the bottom of your slow cooker, layer onions and mushrooms. Place chicken on top. Sprinkle with garlic powder, salt, and pepper.
- Pour entire bottle of salad dressing over the top, and dollop with preserves.
- Cover and cook on low for 8 hours.
- Serve with rice.