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Slow-Cooker Apricot Chicken Tacos

  • Prep 15 min
  • Total 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. MORE + LESS -

Angie McGowan 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

Steps

Hide Images
  • 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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