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Slow Cooker Chili-Orange Chicken Tacos

30 minutes
Prep Time

4 hrs 30 minutes
Cook Time

6
Number of Servings

2 tacos
Serving Size
What you'll need:

  • 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

  • 1 ½ pounds boneless, skinless chicken breast

  • ¼ teaspoon salt

  • 1 medium orange

  • ¼ cup finely chopped white onion

  • ¼ cup chopped fresh cilantro

  • 1 tablespoon fresh lime juice

  • 1 medium avocado, chopped

  • 12 (6 inch) unsalted corn tortillas, warmed

  • 3 cups thinly sliced cabbage

What to do:
  1. Place broth, orange juice concentrate, chipotle, adobo, and garlic in a blender or food processor. Blend until smooth.
  2. 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.
  3. Transfer the chicken to a cutting board. Let cool slightly.
  4. 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
  5. Meanwhile, prepare salsa: Zest an orange, peel, and chop. Mix onion, cilantro, lime juice, the orange zest, and the chopped orange in a medium bowl. Add avocado and toss gently until just combined.
  6. 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.