Place white wine, diced onion, sugar, star anise and cardamom into a small saucepan and stir over heat until sugar is dissolved.
Pour mixture into slow cooker and add chicken and apricot halves. Pour in all but 125ml of the juice and mix. Reserve the extra juice for thickening later, if required.
Cook on high for 4 to 6 hours. If liked, sauce can be thickened with a tablespoon of cornflour mixed with held over juice; add to the slow cooker at the end of cooking and cook a further 5 minutes, till thickened.
Fresh apricots can be used but you will need a 425g tin of apricot nectar for moisture