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Ingredients

Crock Pot Orange Chicken

Pickled Vegetables

Tacos

Video

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Directions

Crock Pot Orange Chicken

  1. Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium 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

  1. In a medium bowl, combine carrots, cucumbers and red onion; set aside.
  2. Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup 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

  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

Additional Tips

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

Leftover ingredients?
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Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
305
Total Fat
4.5 g
Saturated Fat
0.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1.0 g
Cholesterol
76 mg
Sodium
323 mg
Carbohydrates
36 g
Fiber
5 g
Sugars
10 g
Protein
29 g
Price Per Serving

$5.29

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