Mexican·non-vegetarian·easy

Crock Pot Chicken Baked Tacos

Name: Crock Pot Chicken Baked Tacos
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4 servings
Cuisine: Mexican
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

Hey there, folks! Today I want to share with you my twist on a classic recipe: Crock Pot Chicken Baked Tacos. Trust me, this dish is a real crowd-pleaser! Ingredients: - Chicken Breasts - Vinaigrette Dressing - Cumin - Smoked Paprika - Garlic - Refried Beans - Hard Taco Shells - Shredded Mexican Cheese - Grape Tomatoes - Jalapeno Instructions: 1. Place the chicken breasts in the crock pot. 2. Pour the entire bottle of salad dressing over the chicken. 3. Sprinkle the cumin, smoked paprika, garlic, and other ingredients on top. Give it a good mix with a spoon. 4. Cover the crock pot with the lid and cook on high for 4 hours. 5. Once done, remove the chicken breasts and let them cool before shredding. Pro Tip: Don't make the same mistake I did once and forget to turn on the crock pot! Double-check that it's plugged in and turned on before walking away. Anecdote: One time, I accidentally used Italian dressing instead of vinaigrette, and let me tell you, it was a delicious mistake! The tangy flavors really added a unique twist to the dish. Get ready to savor the rich flavors of these Crock Pot Chicken Baked Tacos – tender chicken, zesty spices, and melted cheese in crispy shells. Enjoy!

375 min(prep 15 + cook 360)

4 servings

350 kcal

4.8

Ingredients

Chicken Breasts4 - 6
Vinaigrette Dressing1 bottle
Cumin1½ tablespoon
Smoked Paprika1 tablespoon
Garlic1 teaspoon
Refried Beans1 can
Hard Taco Shells12
Shredded Mexican Cheese2 cups
Grape TomatoesHalved
JalapenoSliced and Seeded
AvocadoPeeled and Sliced
Green Salsa2 tablespoons
Sour Cream3 tablespoons
Milk1 tablespoon

Nutrition

350 kcalper serving

Protein25g32%

Carbs30g39%

Fat15g19%

Fiber5g6%

Sugar2g3%

Directions

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

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