Place white wine, diced onion, sugar, star anise and cardamon into a small saucepan and stir over heat until sugar is dissolved.
2.
Pour sugar and onion mixture into slow cooker and add chicken and apricot halves. Pour in juice and mix. Hold back half a cup of juice for thickening if required.
3.
Cook on high for 4-6 hrs.
Sauce can be thickened with a tablespoon of wheat free corn flour mixed with held over juice.
4.
Serve with white rice and a side of steamed chinese greens or a green salad.
Substitution
Fresh apricots can be used but you will need a 425g tin of apricot nectar for moisture