Melt butter in a pan over medium heat.
Season the chicken with sea salt and pepper, and brown on both sides for a couple minutes. Remove from heat and set aside.
In the same pan, melt more butter if needed. Add the onion and saute a few minutes, until it becomes translucent.
Stir in ginger, garlic, cinnamon and allspice. Cook and stir for 30 seconds, or until fragrant.
Add tomatoes and chicken broth. Cook a few minutes longer, until heated through. Pour mixture into slow cooker and add the dried halved apricots. Place chicken on top of the mixture and cover.
Cook on low for 5-6 hours or on high for 3-4.
When done, shred the chicken with two forks and mix together.