Slow Cooker Apricot Chicken Tacos
These slow cooker apricot-chicken tacos have the perfect balance of sweetness and spice.
After the chicken is cooked ‘til tender, I shredded it with two forks, draining off the excess juices. I like serving the meat wrapped in flour tortillas topped with lettuce, tomato, cilantro and a sweet and spicy mayonnaise made out of Thai sweet chili sauce, mayonnaise and lime juice.
You could also serve it on rice and garnished with green onions or on a panini, using the same spicy mayo to slather the bread. (For tips on making perfect panini, check out this article.)