Crock Pot Chicken Baked Tacos
Savory shredded chicken baked into crunchy taco shells with melty cheese, zesty vinaigrette seasoning and creamy guacamole and sour cream drizzles — an easy crowd-pleasing Mexican-style weeknight meal.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 5 pcs chicken breasts
- 1 pcs vinaigrette dressing (bottle)
- 1.5 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp garlic (minced or powder)
- 1 pcs refried beans (can)
- 12 pcs hard taco shells
- 2 cups shredded Mexican cheese
- grape tomatoes (halved)
- jalapeno (sliced and seeded)
- 1 pcs avocado (peeled and sliced)
- 2 tbsp green salsa
- 3 tbsp sour cream
- 1 tbsp milk
- cilantro (optional)
Directions
- Place uncooked chicken breasts in crock pot and pour entire bottle of vinaigrette over them; sprinkle cumin, smoked paprika and garlic over top and stir slightly to combine.
- Cover and cook on high for 4.0 hours.
- Remove chicken and let cool, then shred and transfer to a bowl.
- Pour most of the cooking liquid over shredded chicken.
- Make guacamole sauce by mixing avocado and green salsa, then push through a strainer until smooth and transfer to a squeeze bottle.
- Make sour cream sauce by whisking sour cream and milk until pourable and transfer to a squeeze bottle.
- In a 9x13 glass baking dish, fill each taco shell with a layer of refried beans, cooked shredded chicken and shredded cheese.
- Bake at 232.0 C (450 F) for 10 to 15 minutes until cheese is melted and bubbling.
- Remove from oven and top tacos with halved grape tomatoes, sliced jalapeno and cilantro.
- Drizzle with guacamole and sour cream sauces and serve.