Crock Pot Chicken Baked Tacos
ChickenCuisine Mexican
Ingredients 14
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
- Place the uncooked chicken breasts in your crock pot.
- Pour the entire bottle of vinaigrette dressing over the chicken.
- Sprinkle cumin, smoked paprika, and garlic powder evenly over the chicken. Gently stir with a spoon to coat the chicken and distribute the spices.
- Cover with the crock pot lid and cook on high for 4 hours, until the chicken is tender and thoroughly cooked.
- 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.
- Pour most of the cooking liquid over the shredded chicken, saving some for moisture and flavor.
- 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.
- 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.
- 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.
- Place the dish in the oven and bake for 10-15 minutes, until the cheese is melted and bubbling.
- Once baked, top the tacos with halved grape tomatoes, sliced jalapeño, and fresh cilantro.
- 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!