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Slow-Cooker Apricot Chicken Tacos

 6 Ratings
4 Comments
  • Prep Time 15 min
  • Total Time 6 hr 15 min
  • Servings 4

Sweet and flavorful apricot chicken is slow-cooked to perfection and transformed into kid-friendly tacos complete with homemade sweet chili mayo.

Angie McGowan Recipe by Angie McGowan
November 27, 2012

Ingredients

Apricot Chicken

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

Sweet Chili Mayo

3
tablespoons mayonnaise
3
tablespoons sweet chili sauce
1
teaspoon lime juice

Serve-Withs

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

Save on this Recipe

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  • 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.

Expert Tips

This slow cooker chicken can also be served over rice and garnished with green onions or served in paninis.

Recipe can easily be doubled or tripled.

Nutrition Information

No nutrition information available for this recipe.

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