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Slow-Cooker Apricot Chicken Tacos
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Prep Time:
15 minutes
Total Time:
6 hours 15 minutes
Slow-cooked apricot chicken transformed into kid-friendly tacos with sweet chili mayo.
Ingredients:
  • 2 lb boneless skinless chicken breasts or thighs
  • 10 dried apricots
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon vinegar
  • 1 tablespoon soy sauce
  • 1 cup chopped onion
  • 1 clove garlic, chopped
  • 3 tablespoons mayonnaise
  • 3 tablespoons sweet chili sauce
  • 1 teaspoon lime juice
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1/2 cup shredded lettuce
  • 1/4 cup chopped tomato
  • 4 teaspoons roughly chopped fresh cilantro
  • 4 dried apricots, if desired, diced into very small pieces
  • 8 lime wedges, if desired
Instructions:
  • Prepare the 6-quart slow cooker by spraying it with cooking spray. Add all Apricot Chicken ingredients to the slow cooker, then cover and cook on Low heat setting for 6 to 8 hours, or until the chicken is tender and falling apart.
  • Combine the ingredients for the Sweet Chili Mayo in a small bowl and let it sit for later use.
  • Shred the chicken using two forks and drain any excess juices. Serve the shredded chicken in tortillas, topping them with lettuce, tomato, cilantro, and diced apricots. Garnish with lime wedges.

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