Slow-Cooker Apricot Chicken Tacos

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