I am posting this recipe as written. It was a new one to me and I think next time I will add some thyme with the salt and pepper and maybe a pinch of cayenne. The sauce is very flavorful, but the chicken could use a little boost.
1Rinse apricots and scatter in the bottom of slow cooker. Pat chicken dry; season with salt & pepper. Melt butter and oil in a large skillet over medium-high heat. Cook thighs until golden brown, 3 to 5 minutes per side. (Brown in batches to avoid over crowding skillet.) Arrange over the apricots in the slow cooker.
2Pour off all but 1 Tbsp. of fat in skillet. Add onion and cook, stirring, until just soft, 2 to 4 minutes. Add broth to skillet; turn heat to high. Bring to a boil, stirring to loosen browned bits on the bottom of the skillet. Pour contents of the skillet over apricots and chicken. Cover and cook on low for 4 hours.
3Carefully transfer thighs to a serving dish (they tend to fall apart easily); cover with foil to keep warm. Pour the remaining contents into a saucepan. Boil, stirring often, until reduced and thickened (you could use a slurry here to thicken it up) 5 to 10 minutes. Pour sauce over chicken.