Ingredients
3–4 pounds bone-in, skin-on chicken thighs
1 packet dry onion soup mix
1 cup barbecue sauce
½ cup apricot preserves
2 tablespoons Worcestershire sauce
Instructions
Place the chicken thighs in the slow cooker.
Sprinkle the dry onion soup mix evenly over the chicken.
Pour the barbecue sauce over the chicken.
Add the apricot preserves.
Drizzle the Worcestershire sauce over everything.
Cover and cook on LOW for 6–7 hours, or until the chicken is very tender and cooked through.
Serve hot and enjoy the juicy, fall-apart chicken.
Tip: For the best texture, cook on LOW and avoid opening the slow cooker frequently.
Slow Cooker 5-Ingredient Fall-Apart Chicken Thighs
