Spray crockpot with cooking spray. Slice onion and place half in the slow cooker, reserving half for later.
Slice chicken into thick strips. Place a large skillet over medium high heat and add 1 tablespoon of olive oil.
Sear the sides of the chicken strips for 1-2 minutes each side, salting and peppering generously. The chicken will have mostly white sides but pink will still be present.
Place the seared chicken in the slow cooker. Layer the rest of the sliced onion on top of the chicken.
Mix the apricot marinade: 3/4 cup of chopped dried apricots, 2 tablespoons of the olive oil, 1 tablespoon lemon juice, 3 tablespoons honey (OR maple syrup), 2 teaspoons Italian seasonings, 1/2 teaspoon of salt, and 3 minced garlic cloves.
Pour the marinade on top of the chicken and stir just enough to get the mixture spread throughout.
Cook on LOW for 3 hours. Serve warm over brown rice, ladling extra marinade and apricots on top.