Crock Pot Chicken Baked Tacos
If you are looking for a reliable chicken recipe, this Crock Pot Chicken Baked Tacos is one to keep: 14 ingredients, 11 simple steps, ready in roughly under an hour. It sits firmly in the Mexican tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Hard
Ingredients
- 4 6 Chicken Breasts
- 1 Bottle Vinaigrette Dressing
- 10 ½ tbsp Ground Cumin
- 1 tbsp Smoked Paprika
- 1 tsp Garlic
- 1 can Refried Beans
- 12 Hard Taco Shells
- 2 cup Shredded Mexican Cheese
- Halved Grape Tomatoes
- Sliced and Seeded Jalapeno
- Peeled and Sliced Avocado
- 2 tbsp Green Salsa
- 3 tbsp Sour Cream
- 1 tbsp Milk
Method
- 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.
- 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.
Tips for the best Crock Pot Chicken Baked Tacos
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- This is a 11-step recipe, so set up your workspace in the order the steps use it.
Variations
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Serve with warm tortillas, lime wedges, and fresh coriander.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for 6 chicken breasts?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Crock Pot Chicken Baked Tacos recipe hard to make?
It is rated hard: 14 ingredients and 11 steps. Follow the order and the tips above and it is very forgiving.
Can I make Crock Pot Chicken Baked Tacos ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
0 comments