Crock Pot Chicken Baked Tacos

Ingredients

• 5chicken breasts, 4 to 6 breasts
• 1vinaigrette dressing, 1 full bottle
• 1 1/2 tbspcumin
• 1 tbspsmoked paprika
• 1 tspgarlic powder
• 1 canrefried beans
• 12hard taco shells
• 2 cupsshredded Mexican cheese
• grape tomatoes, halved
• jalapeño, sliced and seeded
• 2avocado, peeled and sliced; for guacamole sauce
• 2 tbspgreen salsa, for guacamole sauce
• 3 tbspsour cream, for sour cream sauce
• 1 tbspmilk, for sour cream sauce
• cilantro

Method

1. 1

   Place the uncooked chicken breasts in the crock pot. Pour the full bottle of vinaigrette dressing over the chicken. Sprinkle the cumin, smoked paprika and garlic powder over the top and mix in slightly.

2. 2

   Cover and cook on high for 4 hours, until the chicken shreds easily and reads 165°F in the thickest part.

3. 3

   Remove all the chicken breasts and let cool. Shred the chicken and transfer to a glass bowl. Pour most of the cooking liquid over the shredded chicken.

4. 4

   Heat the oven to 450°F. Make the guacamole sauce: blend the avocado and green salsa together, then pass it through a strainer until smooth and transfer it to a squeeze bottle.

5. 5

   Make the sour cream sauce: mix the sour cream and milk together until thinned to a pourable consistency. Transfer to a squeeze bottle.

6. 6

   Stand all 12 taco shells up in a 9x13-inch glass baking dish, then fill each with a layer of refried beans, shredded chicken and shredded cheese.

7. 7

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

8. 8

   Remove from oven and top with sliced grape tomatoes, jalapeño and cilantro. Finish with a drizzle of guacamole sauce and sour cream sauce. Serve immediately.

Nutrition per serving