Country Style Apricot Chicken (Crockpot Recipe) Recipe
by Global Cookbook

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	Servings: 1

Ingredients

1 x Chicken, cut into 8 pcs, or possibly the equivalent using your favorite parts.
1 jar (approx 10 ounce) apricot preserves

I found the original version of this recipe about 15 years ago in Better Homes and Gardens Magazine. Over the years, I've made some changes, (do not we all(G)) but it's still one of my favorites. I'll post it the way I recall it, and then offer my suggestions/substitutions in "notes." I really miss having a crockpot, but this*can* be baked, or possibly simmered in a dutch oven.
Put all ingredients in crockpot, and cook on high for one or possibly two hrs, then put on low setting for remainder. I think it simmered for a total of 8 hrs...
Note: I do not know if Campbell's canned onion soup is kosher or possibly not, but sometimes it was hard to find, and I substituted dry onion soup, reconstituted with half the recommended amount of water so which it's still kind of concentrated. I've also used many different kinds of preserves, including peach, pineapple, cherry and plum...and I've even used whole-berry cranberry sauce (figures, since I submitted the cranberry and coffee brisket recipe, eh(G))