Slow Cooker Pulled Orange Chicken Tacos with Pickled Vegetables

Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.

Nutrition Facts

Slow Cooker Pulled Orange Chicken Tacos with Pickled Vegetables


305 Per Serving


29g Per Serving


5g Per Serving

Cost Per ServingCost Per Serving

Calories 305
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 76 mg
Sodium 323 mg
Total Carbohydrate 36 g
Dietary Fiber 5 g
Sugars 10 g
Added Sugars 0 g
Protein 29 g


Servings  4  

For the Crock Pot Orange Chicken:

  • 1 large halved orange (with peel on)
  • 3/4 cup sugar-free, 100% orange juice
  • 1 cup low-sodium chicken stock
  • 14.5 oz canned, no salt added, diced tomatoes
  • 2 Tbsp apple cider vinegar
  • 4 clove fresh garlic (minced) OR
  • 4 tsp jarred, minced garlic
  • 2 medium onions (coarsely chopped)
  • 1 medium bell pepper (any color) coarsely chopped
  • 2 Tbsp dried, salt-free Italian seasoning
  • 1 cup water
  • 2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded

For the Pickled Vegetables:

  • 1/3 cup carrots (about ½ a carrot) cut into bite-size strips
  • 1/3 cup cucumber (cut into bite-size strips)
  • 3/4 cup red onion (about half an onion) cut into thin strips
  • 1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
  • 1/2 cup apple cider vinegar
  • 1 Tbsp sugar substitute/artificial sweetener
  • 1/4 tsp salt
  • 1/2 tsp peppercorns
  • 1/2 tsp coriander seeds (optional)
  • 1 bay leaf

For the Tacos:

  • 3/4 cup purple cabbage (shredded)
  • 1/3 cup fat-free sour cream
  • 1/2 cup fresh cilantro leaves (small handful)
  • 8 small corn tortillas


Tip: Click on step to mark as complete.

For the Crock Pot Orange Chicken:

  1. Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
  2. Add chicken and submerge under mixture. Cook on low for 4-6 hours.
  3. Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
  4. When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.

For the Pickled Vegetables:

  1. In a medium bowl, combine carrots, cucumbers and red onion; set aside.
  2. Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
  3. Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.

For the Tacos:

  1. Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. ¼ cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish

Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.

Cooking in Color

Cooking in Color

This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.

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