Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: Diabetic Living Magazine, Winter 2019




Ingredient Checklist


Instructions Checklist
  • 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 3/4 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

Nutrition Facts

2 tacos
331 calories; protein 27g; carbohydrates 35g; dietary fiber 6.1g; sugars 7g; fat 9.4g; saturated fat 1.5g; cholesterol 62.7mg; vitamin a iu 373.3IU; vitamin c 45.4mg; folate 62.1mcg; calcium 116.4mg; iron 1.6mg; magnesium 42.8mg; potassium 556.8mg; sodium 199mg.