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Crock Pot Chicken Baked Tacos

Source: http://www.nobiggie.net/crock-pot-chicken-baked-tacos/

Ingredients

4 - 6 Chicken Breasts 1 bottle Vinaigrette Dressing 1½ tablespoon Cumin 1 tablespoon Smoked Paprika 1 teaspoon Garlic 1 can Refried Beans 12 Hard Taco Shells 2 cups Shredded Mexican Cheese Halved Grape Tomatoes Sliced and Seeded Jalapeno Peeled and Sliced Avocado 2 tablespoons Green Salsa 3 tablespoons Sour Cream 1 tablespoon Milk

Directions

Step 1. Put the uncooked chicken breasts in the crock pot.
Step 2. Pour the full bottle of salad dressing over the chicken.
Step 3. Sprinkle the rest of the ingredients over the top and mix them in a bit with a spoon.
Step 4. Cover your crock pot with the lid and cook on high for 4 hours.
Step 5. Remove all the chicken breasts from the crock pot and let cool.
Step 6. Shred the chicken breasts and move to a glass bowl.
Step 7. Pour most of the liquid over the shredded chicken.
Step 8. FOR THE TACOS: Make the guacamole sauce by mixing the avocado and green salsa together.
Step 9. Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle.
Step 10. Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.
Step 11. Make the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce.
Step 12. Transfer to a squeeze bottle.
Step 13. In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.
Step 14. Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling.
Step 15. Out of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro.
Step 16. Finish with a drizzle of guacamole and sour cream.
Step 17. Enjoy!.