Dinner

Crock-Pot Chicken Baked Tacos

Name: Crock-Pot Chicken Baked Tacos
Prep time: 20 min
Cook time: 255 min
Total time: 275 min
Cuisine: Mexican
Ingredients: 4 - 6 chicken breasts, uncooked; 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; grape tomatoes, halved, Halved; jalapeño, sliced and seeded, Sliced and seeded; avocado, peeled and sliced, Peeled and sliced; 2 tablespoons green salsa; 3 tablespoons sour cream; 1 tablespoon milk; cilantro, as needed

Crispy baked tacos filled with slow-cooked shredded chicken, refried beans, and Mexican cheese, finished with fresh toppings and creamy avocado and sour cream sauces.

4 hr 35 min
650 kcal
Mexican

Mellowpan tip: Makes 12 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 12 servings

Steps

Step 1:
Put the uncooked chicken breasts in the crock pot.
Step 2:
Pour the full bottle of vinaigrette dressing over the chicken.
Step 3:
Sprinkle the remaining ingredients over the top.
Step 4:
Mix the ingredients in a little with a spoon.
Step 5:
Cover the crock pot with the lid and cook on high for 4 hours.
4 h
Step 6:
Remove all the chicken breasts from the crock pot and let them cool.
Step 7:
Shred the chicken breasts and transfer them to a glass bowl.
Step 8:
Pour most of the liquid over the shredded chicken.
Step 9:
Mix the avocado and green salsa together to make the guacamole sauce.
Step 10:
Pour the guacamole mixture through a strainer until smooth, then transfer it to a squeeze bottle.
Step 11:
Cut the tip off the squeeze-bottle lid to widen the opening, if needed.
Step 12:
Mix the sour cream and milk together until you have a thinner sour cream sauce.
Step 13:
Transfer the sour cream sauce to a squeeze bottle.
Step 14:
Fill all 12 taco shells in a 9 x 13-inch glass baking dish with layers of refried beans, cooked chicken, and shredded cheese.
Step 15:
Bake at 450°F for 10 to 15 minutes, just until the cheese is melted and bubbling.
10–15 min
Step 16:
Remove the tacos from the oven and top them with the sliced grape tomatoes, jalapeño, and cilantro.
Step 17:
Finish with a drizzle of guacamole sauce and sour cream sauce.
Step 18:
Enjoy!