I’ve been experimenting with apricot chicken on and off for a years and never could quite get it right, until now. In all my previous attempts, my apricot chicken was too sweet and overpowered the other flavors. For this recipe, I counter-balanced the sweetness of the apricots with soy sauce, vinegar and spicy sriracha hot sauce. I also added onion, garlic and chicken stock, and then cooked it in the slow cooker until it was falling-apart tender. (Hint: You can use fresh or frozen chicken in this recipe. To use frozen, cook in your slow cooker on high for four hours, and then low for two hours. If you are using fresh chicken, cook on low for six to eight hours.)
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.)