30 minutes
Prep Time
4 hrs 30 minutes
Cook Time
6
Number of Servings
2 tacos
Serving Size
What to do:
- 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 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.
- 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.
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Slow Cooker Chili-Orange Chicken Tacos
May these juicy, slow-cooked chicken tacos bring you flavors of citrus and spice – perfect for sunny days and relaxing.
Nutrition Facts
What you will 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
