Crockpot Apricot Chicken

I had my photography class last night... so this was in the crockpot all day long... and was a perfect grab on the go meal. (Also, one of Chris's favorites)

Side note: is Chris's proper grammar? It always looks so wrong!

Ingredients:
6 frozen skinless, boneless chicken breasts (not thawed, and I recommend buying them fresh and freezing them, the already frozen packages just aren’t as good)
1 pkg. dry onion soup mix
1/2 cup Russian or French salad dressing
1 cup apricot preserves or jam
2 tablespoons apple cider vinegar
1 tsp. dried thyme or basil leaves
1/8 tsp. pepper

Preparation:
In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.
If you like, you can thicken the mixture before serving. Combine 2 tablespoons cornstarch with 3 tablespoons water or chicken stock and mix until smooth. Add to the crockpot; turn to high for 10-15 minutes until sauce is thickened. Serve with hot cooked rice or pasta. Serves 6