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


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


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.