By Angela McGowan
We have a taco tuesday every week. I love making them because you can do them at least a thousand different ways.
Yield: Serves 4
Slow Cooker Apricot Chicken Tacos
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
Additional Ingredients
- 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
Directions:
- 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.
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