Crock Pot Chicken Baked Tacos

Name: Crock Pot Chicken Baked Tacos
Yield: 6
Cuisine: Mexicana
Ingredients: 1 tablespoon Milk; 1 teaspoon Garlic; Avocado; Jalapeno; 1 tablespoon Cumin; Cherry Tomatoes; 3 tablespoons Sour Cream; 4 Chicken Breast; 1 tablespoon Smoked Paprika; 1 Vinaigrette Dressing; 1 can Refried Beans; 12 Hard Taco Shells; 2 cups Shredded Mexican Cheese; 2 tablespoons Green Salsa

Media

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein39 %58 g
Carbs20 %29 g
Fat41 %27 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	597 kcal	174 kcal
Protein	58 g	16.9 g
Carbs	29 g	8.5 g
Fat	27 g	7.9 g

One serving is about 343 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty48/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Mexican

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Mexican

Ingredients

1 tablespoon Milk
1 teaspoon Garlic
Avocado (Peeled and Sliced)
Jalapeno (Sliced and Seeded)
1 tablespoon Cumin
Cherry Tomatoes (Halved)
3 tablespoons Sour Cream
4 Chicken Breast (- 6)
1 tablespoon Smoked Paprika
1 Vinaigrette Dressing (bottle)
1 can Refried Beans
12 Hard Taco Shells
480 ml Shredded Mexican CheeseOriginal: 2 cups
2 tablespoons Green Salsa

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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!