4 servings
Ingredients:
1 pound chicken breasts
1 whole orange, quartered then sliced in half (8 pieces)
3/4 cup fat free chicken broth
1 tbsp soy sauce
1/2 onion, chopped
2 tsp minced garlic
2 tsp chili powder
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp oregano
1 bay leaf
Directions:
Set up the slow cooker and put in the chicken breasts and orange pieces.
In a small bowl, whisk together the chicken broth, soy sauce, onion, garlic, chili powder, cumin, cinnamon and oregano.
Pour over the chicken and orange pieces. Add the bay leaf.
Cook on high for 3-4 hours or low for 6-8 hours.
Remove the bay leaf and shred the chicken with 2 forks.
Shredded chicken can be eaten as is or it can be air fried or broiled to get a little crispy. Reserve the juice to add back to the leftover chicken to keep it moist.
Suggested Serving: Serve in tacos, burritos or salads with shredded cheese, pickled onions, cole slaw, bbq sauce, chipotle yogurt sauce and a squeeze of lime.
Variations: This could also be made using pork tenderloin, instead of chicken. Be sure to add the points for the pork.
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