Nutrition per serving may change if servings are adjusted.
½ cup low-sodium chicken broth
¼ cup frozen 100% orange juice concentrate
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 cloves garlic
1½ pounds boneless, skinless chicken breast
¼ teaspoon salt
¼ cup finely chopped white onion
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 avocado, chopped
12 (6 inch) corn tortillas, warmed
3 cups thinly sliced cabbage
Place broth, orange juice concentrate, chipotle, adobo, and garlic in a blender or food processor. Blend until smooth.
Place chicken in a 4-qt. or larger slow cooker and season with salt. Pour the sauce over the chicken. Cover and cook on Low until the chicken is tender and can easily be pulled apart with a fork, 4 to 5 hours.
Transfer the chicken to a cutting board. Let cool slightly.
Carefully transfer the cooking liquid to a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced to ¾ cup, about 15 minutes. Return the sauce to the slow cooker.
Meanwhile, prepare salsa: Zest orange, then peel; chop the segments. Mix onion, cilantro, lime juice, the orange zest, and the chopped orange in a medium bowl. Add avocado and toss gently until just combined.
Using 2 forks, shred the chicken. Return it to the slow cooker and stir to combine with the sauce. To serve, divide the chicken among tortillas and top with cabbage and the salsa.
My husband made this for us and it turned out amazing. The flavors really popped. I know he added some pepper to the chicken and a little extra cilantro, but I don't think he changed anything else. We plan on using the same ingredients to make shrimp tacos, but obviously a different method of cooking.
January 27, 2019
Very delish!!! Time consuming and many ingredients...This meal will take some planning and time.....that is the only reason I gave it three stars! Most ppl truly do not have this type of time to make a dinner.