Slow Cooker Apricot Chicken Tacos

 

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

Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

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

• 1 Spray 6-quart slow cooker with cooking spray. Add Apricot Chicken ingredients to slow cooker. Cover; cook on Low heat setting 6 to 8 hours or until chicken is falling apart.
• 2 In small bowl, mix Sweet Chili Mayo ingredients; set aside.
• 3 Use two forks to shred chicken, and drain excess juices. Serve chicken in tortillas topped with lettuce, tomato, cilantro and diced apricots. Garnish with lime wedges.