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
Calories
Protein
Fiber
Cost Per Serving
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 | |
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 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
Directions
Tip: Click on step to mark as complete.
For the Crock Pot Orange Chicken:
-
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. -
Add chicken and submerge under mixture. Cook on low for 4-6 hours. -
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid. -
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
-
In a medium bowl, combine carrots, cucumbers and red onion; set aside. -
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. -
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
-
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
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.
Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.
