This recipe originally came from my sister Elaine who cooks it in the dutch oven when she's camping. Karen and I started making it in the large roasting pans to feed a crowd. When I was in charge of the menu for funeral dinners in my Cedar Hills ward, I started serving apricot chicken and it was so easy to feed up to 150. I think they are still using my menu and it's now known as "funeral chicken."
15 boneless, skinless chicken thighs
1 bottle Russian salad dressing
1 pkg. Lipton onion soup mix
1 sm. bottle apricot jam
Remove as much fat as possible from thighs. With a little oil, brown chicken thighs and then add to crock pot or roasting pan. Cook on high for 4 hours, or low for 8 hours. Serve over rice.