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Slow-Cooker Apricot Chicken Tacos

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Slow-Cooker Apricot Chicken Tacos
  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 4
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Sweet and flavorful apricot chicken is slow-cooked to perfection and transformed into kid-friendly tacos complete with homemade sweet chili mayo.
By Angie McGowan
Updated Nov 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
Make With
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This slow cooker chicken can also be served over rice and garnished with green onions or served in paninis.
  • tip 2
    Recipe can easily be doubled or tripled.

Nutrition

Nutrition Facts are not available for this recipe
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