Crock Pot Chicken Baked Tacos

Juicy slow-cooked chicken in vinaigrette and smoky spices, layered with refried beans and cheese in crispy taco shells, then baked until bubbling. Finished with fresh toppings, a creamy avocado sauce and tangy sour cream drizzle.

Ingredients

• Shredded Mexican Cheese

  ⚖ 473.2 g 💧 473.2 ml 🥛 2 cup
  kcal/г%DV

  Calories

  182091%

  Protein

  111.2200%

  Total Fat

  151.9194%

  Carbohydrates

  0.60%
• Chicken Breasts

  ⚖ 900 g 5⅛ pcs
  kcal/г%DV

  Calories

  148574%

  Protein

  279.0200%

  Total Fat

  32.441%

  Carbohydrates

  0.00%
• Refried Beans

  ⚖ 400 g 💧 381 ml 🥛 1⅔ cup
  kcal/г%DV

  Calories

  36018%

  Protein

  19.939%

  Total Fat

  8.010%

  Carbohydrates

  54.419%
• Avocado

  ⚖ 100 g ¾ pcs
  kcal/г%DV

  Calories

  1608%

  Protein

  2.04%

  Total Fat

  14.718%

  Carbohydrates

  8.63%
• Sour Cream

  ⚖ 44.4 g 💧 44.4 ml 🥄 3 tbsp
  kcal/г%DV

  Calories

  924%

  Protein

  1.12%

  Total Fat

  8.711%

  Carbohydrates

  2.91%
• Hard Taco Shells

  ⚖ 12 g 💧 15 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  572%

  Protein

  0.81%

  Total Fat

  2.63%

  Carbohydrates

  7.62%
• Grape Tomatoes

  ⚖ 150 g 12½ pcs
  kcal/г%DV

  Calories

  402%

  Protein

  1.22%

  Total Fat

  0.91%

  Carbohydrates

  8.33%
• Smoked Paprika

  ⚖ 7.4 g 2½ pcs
  kcal/г%DV

  Calories

  201%

  Protein

  1.02%

  Total Fat

  1.01%

  Carbohydrates

  4.01%
• Milk

  ⚖ 15.2 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  90%

  Protein

  0.50%

  Total Fat

  0.50%

  Carbohydrates

  0.70%
• Cumin

  ⚖ 2 g 1 pcs
  kcal/г%DV

  Calories

  70%

  Protein

  0.40%

  Total Fat

  0.40%

  Carbohydrates

  0.90%
• Garlic

  ⚖ 4.9 g 🧄 1 pcs
  kcal/г%DV

  Calories

  70%

  Protein

  0.30%

  Total Fat

  0.00%

  Carbohydrates

  1.40%
• Jalapeno

  ⚖ 15 g ⅔ pcs
  kcal/г%DV

  Calories

  40%

  Protein

  0.10%

  Total Fat

  0.10%

  Carbohydrates

  1.00%

Also in this recipe

• Vinaigrette Dressing 1
• Green Salsa 2 tbsp

Instructions

• Place the uncooked chicken breasts in the crock pot. Pour the entire bottle of vinaigrette dressing over the chicken, then sprinkle in 22 g (1½ tablespoons) cumin, 15 g (1 tablespoon) smoked paprika and 3 g (1 teaspoon) garlic powder, stirring lightly to combine. Cover and cook on high for 4 hours.
• Remove the chicken breasts from the crock pot and allow them to cool slightly. Shred the chicken and transfer it to a glass bowl. Ladle most of the cooking liquid over the shredded chicken and stir to coat.
• Prepare the sauces. For the guacamole sauce, mash or blend the peeled, sliced avocado with 30 ml (2 tablespoons) of green salsa, then press the mixture through a fine strainer until smooth. Transfer to a squeeze bottle. For the sour cream sauce, whisk together 45 ml (3 tablespoons) sour cream with 15 ml (1 tablespoon) milk until pourable, then transfer to a squeeze bottle.
• Preheat the oven to 230 °C (450 °F). Stand 12 hard taco shells upright in a 23 × 33 cm (9 × 13 inch) glass baking dish. Fill each shell with a layer of refried beans, followed by shredded chicken, then a generous amount of shredded Mexican cheese.
• Bake for 10–15 minutes, until the cheese is fully melted and bubbling. Remove from the oven and immediately top each taco with halved grape tomatoes, sliced and seeded jalapeño and fresh cilantro. Finish with a drizzle of guacamole sauce and sour cream sauce, and serve straight away.