Crock Pot Chicken Baked Tacos

Chicken · Mexican classic.

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

Method

1. Continue cooking — Put the uncooked chicken breasts in the crock pot.
2. Continue cooking — Pour the full bottle of salad dressing over the chicken.
3. Mix together — Sprinkle the rest of the ingredients over the top and mix them in a bit with a spoon.
4. Cover and cook — Cover your crock pot with the lid and cook on high for 4 hours.
5. Continue cooking — Remove all the chicken breasts from the crock pot and let cool.
6. Continue cooking — Shred the chicken breasts and move to a glass bowl.
7. Continue cooking — Pour most of the liquid over the shredded chicken.
8. Mix together — FOR THE TACOS: Make the guacamole sauce by mixing the avocado and green salsa together.
9. Mix together — Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle.
10. Continue cooking — Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.
11. Mix together — Make the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce.
12. Continue cooking — Transfer to a squeeze bottle. In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.

More Mexico recipes

• Tacos al Pastor
• Guacamole
• Enchiladas Rojas
• Pozole Rojo
• Chiles Rellenos
• Tamales