Calories Per Serving 305
Total Fat 4. 5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Fiber 5 g
Sugars 10 g
Added Sugars 0.0 g
Protein 29 g
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Recipe copyright © 2016 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.
Crockpot 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
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
4. When cool enough to touch, shred
meat by hand or with two forks. Set
aside until assembly.
1. In a medium bowl, combine carrots,
cucumbers and red onion; set aside.
2. Combine jalapeño (optional), ½
cup vinegar, ½ 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
1. Fill each tortilla with 2 oz. (½ cup)
chicken, approx. ¼ cup pickled
vegetables, 2 tsp. sour cream,
cabbage and cilantro leaves for
Cook Once, Eat Twice: Keep the
leftover shredded chicken to make a
next-day salad with fresh vegetables
or in tortilla soup.