Crock Pot Chicken Baked Tacos

Chicken

Cuisine Mexican

Ingredients 14

Watch on YouTube

Story behind the dish

Imagine coming home after a busy day, the aroma of seasoned chicken filling your kitchen, promising a comforting and flavorful meal. These Crock Pot Chicken Baked Tacos transform simple ingredients into a fiesta on a plate—melding tender, shredded chicken with zesty toppings, all baked to perfection. It's a dish that invites smiles and seconds, perfect for any night when you want to serve something warm, hearty, and a little bit special.

Ingredients

  • 4 to 6 boneless, skinless chicken breasts
  • 1 bottle (16 oz) vinaigrette dressing
  • 1 ½ tablespoons cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 can (16 oz) refried beans
  • 12 hard taco shells
  • 2 cups shredded Mexican cheese blend
  • Halved grape tomatoes
  • Sliced and seeded jalapeño pepper
  • Peeled and sliced avocado
  • 2 tablespoons green salsa
  • 3 tablespoons sour cream
  • 1 tablespoon milk

Step-by-step

  1. Place the uncooked chicken breasts in your crock pot.
  2. Pour the entire bottle of vinaigrette dressing over the chicken.
  3. Sprinkle cumin, smoked paprika, and garlic powder evenly over the chicken. Gently stir with a spoon to coat the chicken and distribute the spices.
  4. Cover with the crock pot lid and cook on high for 4 hours, until the chicken is tender and thoroughly cooked.
  5. Remove the cooked chicken breasts from the crock pot and let them cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces and transfer to a glass bowl.
  6. Pour most of the cooking liquid over the shredded chicken, saving some for moisture and flavor.
  7. To prepare the guacamole sauce, mash the sliced avocado and green salsa together in a small bowl. Strain the mixture through a fine sieve until smooth, then transfer to a squeeze bottle. Cut the tip of the squeeze bottle tip wider if needed for easier piping.
  8. For the sour cream sauce, combine the sour cream and milk in a bowl until smooth and a bit thinner, then transfer to another squeeze bottle.
  9. Preheat your oven to 450°F (232°C). In a 9x13-inch glass baking dish, layer each taco shell with refried beans, shredded chicken, and shredded cheese. Repeat for all 12 shells.
  10. Place the dish in the oven and bake for 10-15 minutes, until the cheese is melted and bubbling.
  11. Once baked, top the tacos with halved grape tomatoes, sliced jalapeño, and fresh cilantro.
  12. Finish with a drizzle of guacamole sauce and sour cream.

Chef’s tips & serving ideas

  • Feel free to add diced onions, cilantro, or lime juice for extra freshness.
  • Serve these baked tacos with a side of Mexican rice or a simple salad to round out your meal.

Closing thoughts

With its vibrant flavors and easy prep, these Crock Pot Chicken Baked Tacos turn a simple dinner into a festive celebration. The slow cooker does most of the work, leaving you free to garnish and enjoy each mouthful of deliciousness. Whether for a weeknight family dinner or a casual gathering, this dish promises satisfaction in every crunchy, cheesy bite. Enjoy!