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Crock Pot Chicken Baked Tacos

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  • Chicken Breasts - 4 - 6
  • Vinaigrette Dressing - 1 bottle
  • Cumin - 1½ tablespoon
  • Smoked Paprika - 1 tablespoon
  • Garlic - 1 teaspoon
  • Refried Beans - 1 can
  • Hard Taco Shells - 12
  • Shredded Mexican Cheese - 2 cups
  • Grape Tomatoes - Halved
  • Jalapeno - Sliced and Seeded
  • Avocado - Peeled and Sliced
  • Green Salsa - 2 tablespoons
  • Sour Cream - 3 tablespoons
  • Milk - 1 tablespoon


  • 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.
  • FOR THE TACOS: 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.
  • Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.
  • 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 9x 13 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 tomaotes, jalapeno and cilantro.
  • Finish with a drizzle of guacamole and sour cream.
  • Enjoy!.

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