Section Title

Crockpot Orange Chicken Tacos with Pickled Vegetables

Crockpot Orange Chicken Tacos with Pickled Vegetables


Crockpot 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

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

Serves: 4

To make the crockpot 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.

To make 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 sauce pot and bring to boil. Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.

To assemble the tacos: Fill each tortilla with 2 oz. (1/2 cup) chicken, approximately ¼ cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.

Note: if you have leftover shredded chicken, put it in a container, refrigerate and use it to make a next-day salad with fresh vegetables or in tortilla soup.

Nutrition Facts (1 serving):
Calories: 305 kcal
Carbs: 36 g
Protein: 29 g
Sodium: 323 mg

Copyright © 2017 American Heart Association.