Slow-Cooker Apricot Chicken Tacos
INGREDIENTS
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2 lb boneless skinless chicken breasts or thighs
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10 dried apricots
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1 cup Progresso™ chicken broth (from 32-oz carton)
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1 tablespoon Sriracha sauce
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1 tablespoon vinegar
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1 tablespoon soy sauce
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1 cup chopped onion
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1 clove garlic, chopped
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3 tablespoons mayonnaise
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3 tablespoons sweet chili sauce
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1 teaspoon lime juice
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8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
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1/2 cup shredded lettuce
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1/4 cup chopped tomato
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4 teaspoons roughly chopped fresh cilantro
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4 dried apricots, if desired, diced into very small pieces
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8 lime wedges, if desired
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