Start by heating a skillet over medium-high heat and adding a splash of oil. Once hot, place the boneless chicken thighs in the skillet and sear them for about 4-5 minutes on each side until they are golden brown. Transfer the chicken to your slow cooker.

Reduce the heat to medium and add the chopped large onion and minced garlic to the skillet. Sauté for about 5-7 minutes until caramelized, then add to the slow cooker.

Cut the fresh apricots in half, discard the pits, and mash them into a jam-like consistency in the skillet for about 5 minutes. Pour the mixture into the slow cooker over the chicken and onions.

Add sugar, chicken stock, paprika, black pepper, and Thai Sweet Chili Sauce to the slow cooker. Stir until combined, ensuring the chicken is well coated.

Cover your slow cooker and set it to cook on high for 2.5 hours. The chicken will be tender and easily shredded.

Combine 1 teaspoon of corn starch with 1 tablespoon of water to create a slurry, then stir it into the slow cooker and let it cook for an additional 2 minutes.

Once thickened, spoon the Apricot Chicken over steamed rice or mashed potatoes and enjoy.