Crock Pot Chicken Baked Tacos
A slow-cooked chicken taco filling with refried beans and cheese, topped with guacamole and sour cream, baked until bubbly and golden.
Pasos
- 1
Place the uncooked chicken breasts in the crock pot and pour the dressing over the chicken.
- 2
Sprinkle cumin, smoked paprika, garlic, and the other ingredients over the top and mix slightly.
- 3
Cover and cook on high for 4 hours.
- 4
Remove the chicken, let it cool, shred, and place in a glass bowl. Pour most of the cooking liquid over the shredded chicken.
- 5
Prepare the guacamole by mashing avocado with green salsa; strain until smooth and reserve.
- 6
Prepare the sour cream sauce by combining sour cream and milk until a looser sauce forms; transfer to a squeeze bottle.
- 7
In a 9x13 inch glass baking dish, layer refried beans, shredded chicken, and cheese over the shells.
- 8
Bake at 450°F 232 °C · 450 °F · Gas 8 · Fuego alto for 10-15 minutes until cheese is melted and bubbling.
- 9
Top each taco with sliced grape tomatoes, jalapeno, and cilantro; finish with guacamole and sour cream.
