ChefBookDinner · Mexican
Crock Pot Chicken Baked Tacos
Slow-cooked chicken shredded and baked in hard shells with refried beans and melted cheese, finished with homemade guacamole and sour cream drizzles.
Saved from youtube.com ↗
- Prep
- 20 min
- Cook
- 255 min
- Total
- 275 min
- Serves
- 4
- Level
- Medium
Method
Tap a step to mark your place.
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.
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.
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 9x13 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 tomatoes, jalapeno and cilantro.
Finish with a drizzle of guacamole and sour cream. Enjoy!
Cook this in ChefBook
Keep it. Plan it. Cook it.
- Save & planKeep it in a cookbook and drop it into your week — free.
- GroceriesEvery ingredient on your list in one tap, scaled to your servings.
- Cook ModeOne big step at a time, with timers and the screen kept awake. Premium.
phone camera
