Crock Pot Chicken Baked Tacos

By Cookbook Directory

Recipe overview

Timing details are not provided for this recipe.

This recipe describes how to make Crock Pot Chicken Baked Tacos. Chicken breasts are slow-cooked with a flavorful dressing and spices, then shredded. The shredded chicken is combined with refried beans and cheese inside hard taco shells, baked until golden, and topped with fresh vegetables and creamy sauces.

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Serves:
Chicken
Mexican
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Ingredients

  • 4 - 6s - Chicken Breasts
  • 1 bottle - Vinaigrette Dressing
  • 1 ½ tablespoon - Cumin
  • 1 tablespoon - Smoked Paprika
  • 1 teaspoon - Garlic
  • 1 can - Refried Beans
  • 12 nulls - Hard Taco Shells
  • 2 cups - Shredded Mexican Cheese (cups)
  • Grape Tomatoes (Halved)
  • 2 nulls - Jalapeno (Sliced and Seeded)
  • Avocado (Peeled and Sliced)
  • 2 tablespoons - Green Salsa
  • 3 tablespoons - Sour Cream
  • 1 tablespoon - Milk

Instructions

Part 1: Prepare Slow Cooker Chicken.

  1. Place 4 to 6 uncooked chicken breasts into your crock pot.
  2. Pour the entire 1 bottle of Vinaigrette Dressing over the chicken.
  3. Sprinkle ½ tablespoon of Cumin, 1 tablespoon of Smoked Paprika, and 1 teaspoon of Garlic over the chicken and dressing.
  4. Stir gently with a spoon to ensure the chicken is coated with the spices and dressing.
  5. Cover the crock pot with its lid.
  6. Cook the chicken on the high heat setting for 4 hours.
  7. Carefully remove all cooked chicken breasts from the crock pot.
  8. Let the chicken cool for 10 to 15 minutes, or until it is cool enough to handle safely.
  9. Using two forks, shred the chicken breasts into small, bite-sized pieces.
  10. Transfer the shredded chicken to a glass bowl.
  11. Pour approximately three-quarters of the liquid from the crock pot over the shredded chicken. Discard any remaining liquid.

Part 2: Prepare Taco Sauces.

  1. Guacamole Sauce: Mash the peeled and sliced Avocado in a bowl.
  2. Add 2 tablespoons of Green Salsa to the mashed Avocado.
  3. Mix well until the guacamole mixture is smooth. If you desire a very smooth consistency, you may blend the mixture.
  4. Transfer the guacamole mixture to a squeeze bottle for easy dispensing. If the opening of the squeeze bottle lid is too narrow, carefully cut the tip to widen it.
  5. Sour Cream Sauce: In a separate bowl, combine 3 tablespoons of Sour Cream with 1 tablespoon of Milk.
  6. Stir thoroughly until the mixture becomes a thinner, pourable sour cream sauce.
  7. Transfer the sour cream sauce to a separate squeeze bottle.

Part 3: Assemble and Bake Tacos.

  1. Preheat your oven to 450°F (230°C).
  2. Arrange 12 Hard Taco Shells upright in a 9x13 inch glass baking dish.
  3. Spoon a layer of 1 can of Refried Beans into the bottom of each taco shell.
  4. Next, add a layer of the shredded chicken mixture on top of the refried beans in each taco shell.
  5. Sprinkle 2 cups of Shredded Mexican Cheese evenly over the chicken in each taco shell.
  6. Place the baking dish with the filled taco shells into the preheated oven.
  7. Bake for 10 to 15 minutes, or until the cheese is completely melted and bubbling.
  8. Carefully remove the baking dish from the oven using oven mitts.

Part 4: Final Toppings.

  1. Top the hot baked tacos with the halved Grape Tomatoes and sliced and seeded Jalapeno.
  2. Drizzle the prepared guacamole sauce over the tacos.
  3. Drizzle the prepared sour cream sauce over the tacos.