Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper on each side then place in the pan.

Cook for 4-5 minutes on each side until golden brown then place in a slow cooker sprayed with nonstick cooking spray.

Add onion to the same pan and cook for 5 minutes or until tender then place in the slow cooker over chicken.

In a small bowl, whisk together apricot preserves, soy sauce, dijon and ginger then pour over the chicken. Cover and cook on low for 6-8 hours.

After cooking, shred chicken in the slow cooker and mix into sauce. Garnish with fresh parsley before serving.