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Slow-Cooker Apricot Chicken Tacos

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By Angie McGowan
Updated Nov 27, 2012
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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.

Slow-Cooker Apricot Chicken Tacos

  • Prep Time 15 min
  • Total 6 hr 15 min
  • Servings 4
  • Ingredients 17
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    2
    In small bowl, mix Sweet Chili Mayo ingredients; set aside.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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