Slow Cooker Chicken Stew

(Courtesy of Taste of Home)

Ingredients:
6 bone-in chicken thighs (about 2 1/4 lb.), skin removed
1 large onion, chopped
2 medium carrots, sliced
3/4 c. unsweetened apple juice
1 garlic clove, minced
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. pepper
1 c. chopped dried apricots
Hot cooked couscous

Directions:
Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
Cover and cook on low for 6-8 hours or until chicken is tender.
Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous.