Crockpot Chicken Dinner

"I made this dish about 3 weeks ago and my husband and I really enjoyed it. Today, he asked for it again, is that great or what! I made some changes due to what I had on hand so I thought I'd share. I used boneless, skinless thighs (I even used frozen ones and cut them into 3"" chunks) instead of breasts - more flavor and they don't dry out. I didn't have any ""smokey"" Paprika, so I used what I had and added a whole, dried chipotle chilie and cut the stem end off, leaving the seeds intact (they have a very smokey fragrance), it was wonderful and not too hot. Since I didn't have any parsley in any form, I threw in some celery, leaves and all. When my husband asked me to make it again, he suggested adding some artichoke hearts which I thought was a great idea. I almost forgot; I, too, had to increase the salt and pepper. When I reached into the pantry to get the honey, I saw a jar of apricot preserves and thought that might make a good substitution for the honey next time. I was disappointed that the lemon juice flavor disappeared while cooking so this time I'm going to add some fresh just before serving. This is such a yummy dish and as everyone has said, SO EASY! Thanks About.com, you came through again!"