Slow Cooker Apricot Chicken Tacos Recipe 475

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SLOW-COOKER APRICOT CHICKEN TACOS



Slow-Cooker Apricot Chicken Tacos image

Sweet and flavorful apricot chicken is slow-cooked to perfection and transformed into kid-friendly tacos complete with homemade sweet chili mayo.

Provided by Angie McGowan

Categories     Entree

Time 6h15m

Yield 4

Number Of Ingredients 17

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

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.

Nutrition Facts : ServingSize 1 Serving

SLOW COOKER APRICOT CHICKEN TACOS RECIPE - (4.7/5)



Slow Cooker Apricot Chicken Tacos Recipe - (4.7/5) image

Provided by carvalhohm

Number Of Ingredients 8

2 pounds boneless skinless chicken breasts, or thighs
10 dried apricots
1 cup chicken broth
1 tablespoon hot sauce, optional
1 tablespoon white vinegar
1 tablespoon soy sauce
1 cup chopped onion
1 clove garlic, chopped

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.

EASY SLOW COOKER CHICKEN TACOS



Easy Slow Cooker Chicken Tacos image

So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce.

Provided by Lilliansmommy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h10m

Yield 8

Number Of Ingredients 9

1 ½ (16 ounce) packages chicken breast tenderloins
1 (1 ounce) package taco seasoning
1 (16 ounce) container mango-peach salsa
1 teaspoon cayenne pepper, or to taste
1 teaspoon chili powder, or to taste
1 teaspoon garlic powder, or to taste
salt to taste
1 (20 ounce) can pineapple chunks, drained with juice reserved
1 medium onion, sliced

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.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 44.3 g, Cholesterol 47.8 mg, Fat 8.3 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 0.6 g, Sodium 941.7 mg, Sugar 11.6 g

SLOW COOKER SHREDDED CHICKEN TACOS



Slow Cooker Shredded Chicken Tacos image

I needed a dinner entree I could make for a pretty large party that wouldn't break the bank and wouldn't take me all day to cook. So, I decided tacos would do the trick! I threw together some ingredients for shredded chicken tacos, and it turned out great. I served them on corn tortillas, with diced white onion, cilantro, and freshly quartered limes for a more "authentic" feel, but the meat is great for nachos or other dishes as well.

Provided by Brendan Dailey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h

Yield 18

Number Of Ingredients 13

3 pounds skinless, boneless chicken breast halves
3 tablespoons salt
1 ½ tablespoons ground cumin
1 ½ tablespoons paprika
1 ½ tablespoons chili powder
1 ½ tablespoons cayenne pepper
2 (14 ounce) cans diced tomatoes
2 white onions, diced
2 jalapeno peppers, diced
2 habanero peppers, diced
6 cloves garlic, pressed
1 lime, halved
18 corn tortillas

Steps:

  • Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
  • Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
  • Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.

Nutrition Facts : Calories 170 calories, Carbohydrate 17.5 g, Cholesterol 43.1 mg, Fat 3 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 0.7 g, Sodium 1290.4 mg, Sugar 2.7 g

SLOW COOKER APRICOT CHICKEN



Slow Cooker Apricot Chicken image

My children really enjoy this recipe (I do too!) and I like that it is so easy to prepare! I usually double it, as everyone wants some for lunch the next day!

Provided by Likkel

Categories     Toddler Friendly

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs skinless chicken pieces (if using chicken breasts, I cut them in half)
1 cup sugar-free apricot jam (of course you can use regular apricot jam)
1 cup fat-free French dressing (again, you can use regular french dressing)
1 (1 1/2 ounce) package dry onion soup mix
1/4 cup cornstarch
1 cup chicken broth

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.

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY



Slow Cooker Shredded Chicken Tacos Recipe by Tasty image

Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!

Provided by Tasty

Categories     Dinner

Yield 11 servings

Number Of Ingredients 7

16 oz salsa
2 limes, juiced
1 package taco seasoning
3 tablespoons fresh cilantro, chopped
3 lb chicken breast
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams

SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY



Slow-Cooker Chicken Tacos Recipe by Tasty image

Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt

Provided by Joey Firoben

Categories     Dinner

Yield 12 servings

Number Of Ingredients 16

1 onion, thinly sliced
1 cup corn
1 can diced tomato, drained
1 large jalapeño, deseeded and diced
4 cloves garlic, minced
1 lime, juiced
6 boneless, skinless chicken thighs
12 corn tortillas, as desired
guacamole, as desired
salsa, as desired
2 teaspoons cumin
2 teaspoons oregano
1 ½ teaspoons paprika
1 teaspoon chili powder
½ teaspoon black pepper
salt, to taste

Steps:

  • In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
  • Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
  • Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
  • Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
  • Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
  • Cook the chicken mixture for another 10 minutes so the flavors can marry.
  • Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
  • Enjoy!

Nutrition Facts : Calories 147 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams

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