Crockpot Pulled Orange Chicken Tacos with Pickled Vegetables

Updated:Apr 16,2014
 


Crockpot Orange Chicken Tacos with Pickled Vegetables

Crockpot Orange Chicken Tacos
with Pickled Vegetables

Description

Southwest

4 servings

About $5.29 per serving

Crock Pot Orange Chicken
1 large orange (cut in half and keep peel on)
¾ cup 100% orange juice (no sugar added)
1 cup low sodium chicken stock
1 (14.5 oz.) can no salt added diced tomatoes
2 tablespoons apple cider vinegar
4 cloves garlic (or 4 teaspoons jarred minced garlic)
2 medium onions, roughly chopped
2 tablespoons dried salt free Italian seasoning
1 medium bell pepper (any color), roughly chopped
1 cup water
4 boneless, skinless chicken breast, visible fat removed (about 2 pounds)
  1. Combine the orange, orange juice, chicken stock, tomatoes, apple cider vinegar, garlic, onions, Italian seasoning, bell pepper and water in crock-pot.
  2. Add chicken and submerge under mixture. Cook on low for 4-6 hours.
  3. Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
  4. When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
Pickled Vegetables
? cup carrots (about ½ a carrot), cut into 3 x ? inch strips
? cup cucumber, cut into 3 x ? inch strips
¾ cup red onion (about half an onion), cut into thin strips
1 tablespoon jalapeno (about half a jalapeno), diced (optional, for spice)
½ cup apple cider vinegar
½ cup water
1 tablespoon sugar substitute/artificial sweetener
¼ teaspoon salt
½ teaspoon peppercorns
1 teaspoon coriander seeds (optional)
1 Bay leaf
  1. In a medium bowl, combine carrots, cucumbers and onion; set aside.
  2. Combine jalapeno (optional), vinegar, water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
  3. Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
Tacos
¾ cup purple cabbage, shredded
? cup fat-free sour cream
½ cup fresh cilantro leaves (small handful)
8 small corn tortillas
  1. Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. ¼ cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish

Cook Once, Eat Twice: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.


Per serving:
Calories305
Total Fat4.5 g
Saturated Fat0.5 g
Trans Fat0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat1.0 g
Cholesterol 76 mg
Sodium323 mg
Carbohydrates36 g
Dietary Fiber5 g
Total Sugars10 g
Protein 29 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.