Name: Crock Pot Chicken Baked Tacos
Yield: 6 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

Chicken

6 servings

743 cal/serving

Instructions

Step 1

Place chicken breasts in the crock pot, pour the vinaigrette over them, sprinkle cumin, smoked paprika and garlic, and toss to coat

Chicken BreastsVinaigrette DressingCuminSmoked PaprikaGarlic

Step 2

Cover the crock pot and cook on high for 4 hours

Step 3

Remove the chicken from the crock pot and let cool

Chicken Breasts

Step 4

Shred the chicken and transfer to a bowl

Chicken Breasts

Step 5

Pour most of the cooking liquid over the shredded chicken

Step 6

Make the guacamole sauce by mixing avocado and green salsa until smooth, strain and transfer to a squeeze bottle

AvocadoGreen Salsa

Step 7

Make the sour cream sauce by mixing sour cream and milk until pourable and transfer to a squeeze bottle

Sour CreamMilk

Step 8

Fill the hard taco shells in a 9x13 dish with a layer of refried beans, cooked chicken and shredded Mexican cheese

Hard Taco ShellsRefried BeansChicken BreastsShredded Mexican Cheese

Step 9

Bake at 450°F for 10–15 minutes until the cheese is melted and bubbling

Step 10

Top the tacos with sliced grape tomatoes and jalapeno

Grape TomatoesJalapeno

Step 11

Drizzle with the prepared guacamole sauce and sour cream sauce

Step 12

Serve the tacos