Ingredients
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
3
tablespoons mayonnaise
3
tablespoons sweet chili sauce
1
teaspoon lime juice
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
Preparation
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.
