Slow Cooker Apricot Chicken Tacos Recipes

Steps:

• 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.

Steps:

• Put a couple of Tablespoons of coconut oil (or vegetable oin) in a frypan and lightly brown the chicken pieces and then place the chicken into the slow cooker. *This step can be omited and the chicken can be added directly to the slow cooker if you are in a hurry or would like to reduce the calories further, but I like the richer flavor that lightly browning the chicken imparts.
• in a medium bowl, mix together the apricot jam, the french dressing and the pkg. of onion soup mix. Pour this over the top of the chicken, making sure each piece is covered with at least some of the sauce. Put the lid on and cook on low for 6-8 hours or on high for 3-4 hours).
• During the last 1/2 hour of cooking, mix the cornstarch and chicken broth together and stir into the chicken/apricot sauce mixture. Replace the lid and let thicken slightly. Stir gently just before serving. We serve this over cooked rice, barley or pasta.

Steps:

• Spray 6-quart slow cooker with cooking spray. Place the chicken in the bottom of the slow cooker. Add the apricots on top of the chicken. Mix the other ingredients in a small bowl and pour over the chicken and apricots in the slow cooker. Cover; cook on low for 6 to 8 hours or until chicken is falling apart. 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 and sweet chili mayo.

Steps:

• Combine the first four ingredients in large bowl; add chicken in batches. Turn to coat. , In a large skillet, cook chicken over medium heat in oil until a thermometer reads 165°. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, 2 minutes. Serve with rice.

Steps:

• In a bowl, whisk together dressing, jam and soup mix.
• Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any remaining sauce.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Steps:

• Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
• Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
• Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
• Remove the chicken, shred with two forks, and return to the slow cooker and stir.
• Freeze leftovers in an airtight bag for up to six months!
• Enjoy!