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Slow-Cooker Chile-Orange Chicken Tacos
Slow-Cooker Chile-Orange Chicken Tacos
2 Reviews
From: Diabetic Living Magazine, Winter 2019
A taco night favorite! Boneless chicken breasts cook low and slow in a chipotle-orange sauce until they're pull-apart tender, then are paired with a fresh avocado-orange salsa.
- By: Sara Haas, R.D.N., L.D.N. EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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
- 1 orange
- 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
Preparation
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Prep
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Ready In
- 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.
- Equipment: 4-qt. or larger slow cooker
- Serving size: 2 tacos
- Per serving: 331 calories; 9 g fat(2 g sat); 6 g fiber; 35 g carbohydrates; 27 g protein; 62 mcg folate; 63 mg cholesterol; 7 g sugars; 373 IU vitamin A; 45 mg vitamin C; 116 mg calcium; 2 mg iron; 199 mg sodium; 557 mg potassium
- Nutrition Bonus: Vitamin C (75% daily value)
- Carbohydrate Servings: 2½
Reviews 2
May 08, 2019
By: Allison
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
By: EatingWellSouthernStyle
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.
