Slow-Cooker Apricot Chicken Tacos

  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 4

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 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

Steps

  • 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.

  • 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 Facts are not available for this recipe
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