Instant Pot Instructions:

1. In a medium bowl whisk together the French dressing, apricot preserves, onion soup mix and thyme.
2. Add ½ cup chicken broth into Instant Pot. Add chicken into Instant Pot. Sprinkle the chicken with salt and pepper. Pour about 1/3 of the apricot sauce over the top of the chicken.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
4. Dump the liquid out of the pot. Keep the chicken in the bottom of the pot. Spoon the rest of the apricot sauce over the top of the chicken. Cover Instant Pot with air fryer lid. Air fry for 4 minutes at 425 degrees F.
5. Serve and enjoy!

Slow Cooker Instructions:

1. In a medium bowl whisk together the French dressing, apricot preserves, onion soup mix and thyme.
2. Add chicken into slow cooker (you don’t need broth for slow cooker version). Sprinkle the chicken with salt and pepper. Pour about 1/3 of the apricot sauce over the top of the chicken.
3. Cover and cook on low for 3.4-5.5 hours or on high for 2-3 hours.
4. Spoon the rest of the apricot sauce over the top of the chicken. Cover and cook on high for 20 minutes.
5. Serve and enjoy!

Oven Instructions:

1. In a medium bowl whisk together the French dressing, apricot preserves, onion soup mix and thyme.
2. Add chicken into a 9×13 inch baking dish. Sprinkle with salt and pepper. Pour half of the apricot mixture over the top of the chicken.
3. Bake at 375 degrees for 30 minutes. 
4. Spoon the rest of the apricot sauce over the top of the chicken. Bake for 5 more minutes.
5. Serve and enjoy!