Crock Pot Apricot Chicken Tacos

Name: Crock Pot Apricot Chicken Tacos
Cook time: 6 min
Total time: 6 min
Yield: 4 servings
Ingredients: Apricot Chicken; pound boneless skinless chicken breasts or thighs; dried apricots; cup Progresso chicken broth (from 32-oz carton); tablespoon Sriracha sauce; tablespoon vinegar; tablespoon soy sauce; cup chopped onion; clove garlic, chopped; Sweet Chili Mayo; tablespoon mayonnaise; tablespoon sweet chili sauce; teaspoon lime juice; Serve-Withs; Old El Paso flour tortillas for soft tacos & fajitas (6 inch); cup shredded lettuce; cup chopped tomato; teaspoon roughly chopped fresh cilantro; dried apricots, if desired, diced into very small pieces; lime wedges, if desired

Cook: 6 min

Total: 6 min

Servings: 4

Ingredients

Apricot Chicken
2 pounds 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 cups shredded lettuce
1/4 cups chopped tomato
4 teaspoons roughly chopped fresh cilantro
4 dried apricots , if desired, diced into very small pieces
8 lime wedges , if desired

Instructions

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