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Reinventing taco night with these Slow Cooker Chipotle Orange Street Tacos. Shredded chicken (or pork) in a sweet and spicy chipotle orange sauce, all made in the slow cooker or instant pot. Done up right with lime smashed avocado, cheese, and a little spicy pineapple slaw, for the best “street” tacos at home, any night of the week.

overhead photo of Slow Cooker Chipotle Orange Street Tacos

I’m constantly on the lookout for new taco inspiration. They’re one of my favorite foods, not only to make, but to share with you guys! I’ve said many times over, tacos are one of those childhood foods that I’ll always love. My dad would make ground beef tacos on a weekly basis. And to this day the idea of a taco dinner still delights me. Of course, I’ve upped my taco game since my youth, by sharing what I think are some pretty incredible tacos. Like these delicious vegetarian mushroom tacos, these tropical fish tacos, and my taco salad from a couple of weeks ago.

You see? It’s safe to say I really do love a good taco. Which brings me to today’s street tacos. These tacos were very much inspired by the tacos you might find on the streets of southern California. Or maybe even all the way down from the calles de Mexico. It’s a little hard for me to say for sure, as I’ve only been to one area of Mexico, and oddly, I didn’t have any tacos!

Basically, what I’m trying to say, is that this recipe is my take on street tacos. And they’re healthy, easy, and beyond good.

orange juice contianer

Slow Cooker Chipotle Orange Street Taco meat in instant pot

I wanted to develop a taco that was sweet, spicy, and a little tangy. But without added sugars and ingredients that just aren’t necessary. I also wanted to share a taco recipe that could be quickly thrown together. Either in the morning before work, or when in a pinch, after work.

And that’s where these tacos come into play. I threw a few chicken breasts into my slow cooker. Then I added in onions, garlic, spices, chipotle peppers, and my favorite Florida’s Natural® Brand Orange Juice (which I love because it’s made with only Florida oranges, no added sugar or artificial ingredients). I cooked everything together low and slow until the chicken was falling apart and extra flavorful. The chipotle peppers give the chicken that spicy, smoky, authentic Mexican flavor. And the sweet and tangy orange juice helps not only to balance the heat, but also keeps the chicken from drying out.

No street taco is complete without a little slaw, so I mixed up a very simple one with colorful purple cabbage and pineapple. The slaw adds just the right amount of crunch. Every bite is bursting with sweet pineapple and a little spice from the fresh jalapeños. The perfect colorful topping for any taco. But especially perfect if you’re trying to get in some more vegetables this January!

And finally, I finished each taco off with avocado, and yes, a little bit of cheese too. Both are musts in my book.

side angle photo of Slow Cooker Chipotle Orange Street Tacos

If you make these chipotle orange street tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Slow Cooker Chipotle Orange Street Tacos.

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Calories Per Serving: 261 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 2 pounds boneless skinless chicken breasts or thighs or pork shoulder
  • 1 yellow onion, diced
  • 6 cloves garlic, smashed
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 2-4 chipotle peppers in adobo, chopped
  • 1/2 cup Florida's Natural® Brand Orange Juice
  • juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • corn or flour tortillas, queso fresco, and mashed avocado, for serving

Spicy Pineapple Slaw


Slow Cooker

  • 1. In the bowl of your slow cooker, combine the chicken, onion, garlic, oregano, salt, chipotle peppers, and orange juice. Cover and cook on LOW for 6-7 hours or on HIGH for 4-6 hours. Once the chicken is done cooking, shred with two forks and stir in the lime juice and cilantro. 
    2. To make the slaw, in a bowl, combine the cabbage, pineapple, jalapeño, cilantro, olive oil, vinegar, lime juice, and a pinch of salt.
    3. Stuff the chicken into the warmed taco shells and top with slaw, cheese, and mashed avocado. Enjoy!

Instant Pot

  • 1. In the bowl of your instant pot, combine the chicken, onion, garlic, oregano, salt, chipotle peppers, and orange juice. Cover and cook on high pressure/manual for 10 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the lime juice and cilantro. Follow steps 2 and 3 above.
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side angle front on photo of Slow Cooker Chipotle Orange Street Tacos

{This post is sponsored by Florida’s Natural. Thank you for supporting the brands that keep Half Baked Harvest cooking!!}

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