A taco night favorite! Boneless chicken breasts cook low and slow in a chipotle-orange sauce until they're pull-apart tender, then are paired with a fresh avocado-orange salsa.
Ingredients
- 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) corn tortillas, warmed
- 3 cups thinly sliced cabbage
Directions
- 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 orange, then peel; chop the segments. 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.