Mexicanby TheMealDBCrock Pot Chicken Baked TacosKeep screen onSaveShareIngredients4 - 6 Chicken Breasts1 bottle Vinaigrette Dressing1½ tablespoon Cumin1 tablespoon Smoked Paprika1 teaspoon Garlic1 can Refried Beans12 Hard Taco Shells2 cups Shredded Mexican CheeseHalved Grape TomatoesSliced and Seeded JalapenoPeeled and Sliced Avocado2 tablespoons Green Salsa3 tablespoons Sour Cream1 tablespoon MilkStepsStep-by-step0 of 12 done1Put 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.2Cover your crock pot with the lid and cook on high for 4 hours.3Remove all the chicken breasts from the crock pot and let cool.4Shred the chicken breasts and move to a glass bowl.5Pour most of the liquid over the shredded chicken.6FOR THE TACOS:7Make 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.8Make 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.9In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.10Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling.11Out of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro.12Finish with a drizzle of guacamole and sour cream.Source: TheMealDB
