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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.
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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.
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.
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.
Ingredients
- 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
- 2 cups shredded purple cabbage
- 1 cup fresh pineapple chunks
- 1 jalapeño, chopped, and seeded, if desired
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- juice of 1 lime
- kosher salt
Instructions
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
{This post is sponsored by Florida’s Natural. Thank you for supporting the brands that keep Half Baked Harvest cooking!!}
These are amazing! I’m definitely adding it to my taco rotation. I used 4 peppers and added the entire can of sauce on a whim, so spicy and delicious! The slaw complemented the tacos well and was so good.
Hey Kristen,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
These are so spicy, but very good.
Hey Amy,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! Sorry about the spice. xTieghan
This was tonight’s dinner and Omg these were better than most street tacos I’ve had!
Hey Alexis,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan
This was amazing! I made it tonight and it has been the best thing I have made in a while. I am on the whole thirty and limited to certain foods. I made this and just ate the chicken and salad with avocado. My husband loved it as well! He said the slaw was his favorite part. We will definitely be making this again! Thank You!
Hey Melissa,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xxTieghan
Second time making this, fast and easy! I substituted mango for pineapple and they were wonderful.
Hey Marina,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan
I just made this over the weekend; it was delicious! It served a hungry group of five and got rave reviews. I followed the recipe exactly as written. I used two chipotle peppers and about a tablespoon of the adobo sauce. I think next time (and there is definitely going to be a next time) I’ll use 4 peppers. Everyone loved the slaw and when the meat was gone, folks finished it off alone because it was so good. Great recipe, thank you, Tieghan!
Hey Jenny,
Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan
This was a big hit. I will definitely make it again! I followed the recipe, but instead of oregano, I used cumin.
Hey Linnea,
Thanks so much for trying out the recipe, I am thrilled it was enjoyed! Happy Holidays! xTieghan
Made it tonight, we loved it.
Thank you!
Hey Karen,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Could I make in a 2 quart crockpot? Would I need to cut the recipe in half? Thanks!
Hey Kiki,
Yes, I would recommend cutting the recipe in half. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan
Amazing recipe, delicious and easy to make. Throughly recommend.
Thank you so much Shannon! xTieghan
how long would you do this in a dutch oven?
Hi Ashlee,
I would do 350 for 3-4 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The chicken is obviously amazing! The orange flavor is a nice change to the usual tacos I make at home. The real winner for me was the slaw… My boyfriend and I are in love with it! Already planning what other meals I already make that the slaw would be good with. It’s super flavorful and really brings together all the flavors. Thanks so much for another amazing recipe!!
Thank you Natalie!! I am so glad this turned out so well for you!! I hope you continue to enjoy my recipes! xTieghan
Made the chicken (left out the slaw) for Cinco de Mayo last night and it was a hit!! So tasty and simple. Literally took 5 minutes to throw everything in the crockpot and then another 5 to shread. Thanks Tieghan!
Amazing! I am so glad this turned out so well for you Catherine! xTieghan
Hi there, when I shred the chicken, do I keep it in the slow cooker juices? Or do I remove the chicken, then shred and add the lime juice and cilantro? Thanks!
Hi Nicole,
You can just shred the chicken in the slow cooker. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look great! How do you adjust the cook time for pork instead of chicken? Any advice for that? Thanks so much, can’t wait to try!
Hey Megan, no need to adjust the cook time. It’s listed correctly! Just cute the pork into 2 inch chunks. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan