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Slow Cooker Pulled Orange Chicken Tacos with Pickled Vegetables

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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.

Ingredients

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 ounces canned, no salt added, diced tomatoes
  • 2 tablespoon apple cider vinegar
  • 4 clove fresh garlic (minced) OR
  • 4 teaspoon jarred, minced garlic
  • 2 medium onions (coarsely chopped)
  • 1 medium bell pepper (any color) coarsely chopped
  • 2 tablespoon 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 teaspoon salt
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon 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

Directions

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.

Nutrition Facts

Slow Cooker Pulled Orange Chicken Tacos with Pickled Vegetables

CaloriesCalories

305 Per Serving

ProteinProtein

29g Per Serving

FiberFiber

5g Per Serving

Cost Per ServingCost Per Serving

$5.29

Nutrition Facts

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

Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.

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

CaloriesCalories

305 Per Serving

ProteinProtein

29g Per Serving

FiberFiber

5g Per Serving

Cost Per ServingCost Per Serving

$5.29
×
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

Ingredients

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 ounces canned, no salt added, diced tomatoes
  • 2 tablespoon apple cider vinegar
  • 4 clove fresh garlic (minced) OR
  • 4 teaspoon jarred, minced garlic
  • 2 medium onions (coarsely chopped)
  • 1 medium bell pepper (any color) coarsely chopped
  • 2 tablespoon 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 teaspoon salt
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon 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

Directions

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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Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.