My girlfriend Makayla has been featured in my articles before for her meatloaf. We work together, and the other day she brought in pulled apricot chicken for lunch over rice and my mouth began to water.

I INSTANTLY had to grab the recipe. She likes to add 2 tablespoons of hot sauce at the end for a little kick, but if you don't like spice - leave it out.

This dish serves six, and only takes about 15 minutes to prep! To prepare, you will need 6 boneless or bone-in chicken thighs, salt and pepper, 2 teaspoons of olive oil, 1 onion thinly sliced, 1 cup apricot preserves, 2 tablespoons soy sauce, 1 tablespoon dijon mustard, 1 teaspoon minced fresh ginger, and chopped parsley for garnish.

To begin, in a small bowl whisk together the apricot preserves, soy sauce, dijon mustard, and ginger. Set aside. Heat the olive oil in a large pan over high heat and season the chicken thighs on both sides with salt and pepper.

Place the chicken thighs skin side down in the pan and cook for 4-5 minutes on each side until deep golden brown. Add the onions to the pan and cook for 5 minutes or until softened. Place the chicken thighs and onions in a slow cooker and pour in the apricot sauce over both. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Shred and serve over rice, or leave whole! I have now made this dish a few times for lunches for the week and it's almost like a sweet and sour chicken. Enjoy! XO