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.
- 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
- 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
- 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: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Tip: Click on step to mark as complete.
- 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.
- 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.
Copyright © 2017 American Heart Association, Healthy For GoodTM, heart.org/healthyforgood.
|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|
|Total Carbohydrate||36 g|
|Dietary Fiber||5 g|
|Added Sugars||0 g|
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