Instructions: Arrange the chicken pieces in the crock-pot. Combine the orange juice, olive oil, red wine vinegar, garlic, oregano, green olives and capers in a bowl and pour over the chicken. Sprinkle the brown sugar and apricots over the chicken.

Add the bay leaves and season to taste with salt and pepper.

Cover and turn crock-pot to low. Cook 6-8 hours. When chicken is tender, remove from the crock pot and place on a serving platter. Sprinkle with the chopped parsley. Pour the remaining juices into a sauceboat and pass at the table, or take them on your picnic in a tightly sealed container.

Makes 4 servings. (Serving size is 2 pieces of chicken.)

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