Crock Pot Chicken Baked Tacos
Ingredients:
- Chicken Breasts - 4 - 6
- Vinaigrette Dressing - 1 bottle
- Cumin - 1½ tablespoon
- Smoked Paprika - 1 tablespoon
- Garlic - 1 teaspoon
- Refried Beans - 1 can
- Hard Taco Shells - 12
- Shredded Mexican Cheese - 2 cups
- Grape Tomatoes - Halved
- Jalapeno - Sliced and Seeded
- Avocado - Peeled and Sliced
- Green Salsa - 2 tablespoons
- Sour Cream - 3 tablespoons
- Milk - 1 tablespoon
Instructions
- 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
- Cover your crock pot with the lid and cook on high for 4 hours
- Remove all the chicken breasts from the crock pot and let cool
- Shred the chicken breasts and move to a glass bowl
- Pour most of the liquid over the shredded chicken
- FOR THE TACOS: 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
- 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
- In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese
- Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling
- Out of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro
- Finish with a drizzle of guacamole and sour cream
- Enjoy!