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Crock Pot Orange Chicken

Pickled Vegetables




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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.


  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?
Search for the ingredient below and use the remaining amount in those recipes!

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
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
76 mg
323 mg
36 g
5 g
10 g
Added Sugars
0 g
29 g
Price Per Serving


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