Crock Pot Chicken Baked Tacos

Method15 steps

1. 1

   Step 1: Put all four to six raw boneless skinless chicken breasts in the slow cooker and pour the entire bottle of zesty lime Italian vinaigrette over them.

   Uses All four-to-six boneless skinless breasts · 1 bottle zesty lime Italian vinaigrette dressing; bottle volume not specified

2. 2

   Step 2: Peel and mince fresh garlic (1 tsp) and measure one teaspoon. Sprinkle all the cumin (1½ tablespoon), smoked paprika (1 tablespoon) and measured minced garlic over the chicken, then stir them into the dressing. Keep all the taco-filling and topping ingredients out of the slow cooker.

   Uses All the chicken and dressing · 1½ tablespoon Cumin · 1 tablespoon Smoked Paprika · 1 tsp minced fresh garlic, prepared in step 2

3. 3

   Step 3: Cover and cook on HIGH for four hours, until every breast is tender and fully cooked, reaching at least 74°C / 165°F in its thickest part. Continue cooking if needed.

   Slow-cook chicken on HIGH until fully cooked · 240 minUses The complete chicken-and-dressing batch

4. 4

   Step 4: Lift all the fully cooked breasts from the slow cooker onto a clean plate. Leave the actual cooked liquid in the cooker and let the chicken cool only briefly until it can be handled for shredding.

   Uses All cooked breasts lifted out; leave the cooked liquid in the slow cooker

5. 5

   Step 5: Shred all the actual cooked breasts with two forks and put the complete shredded chicken batch in a large bowl.

   Uses All cooked breasts ready to shred

6. 6

   Step 6: Spoon most of the actual fully cooked slow-cooker liquid over the shredded chicken and mix to moisten it, retaining any excess liquid separately.

   Uses All shredded chicken · Most of the actual fully cooked slow-cooker liquid

7. 7

   Step 7: Heat the oven to 450°F / about 230°C. Arrange the twelve hard taco shells upright in a 9 × 13-inch oven-safe baking dish, ready for filling.

   Uses 12 Hard Taco Shells

8. 8

   Step 8: Peel and pit the avocado and blend its flesh with the two tablespoons green salsa. Push the actual avocado sauce through a strainer until smooth and put it in a clean squeeze bottle or small bowl.

   Uses Avocado flesh for sauce, as desired, peeled and pitted in step 8 · 2 tablespoons Green Salsa

9. 9

   Step 9: If using a squeeze bottle, make sure its opening is wide enough for the prepared avocado sauce. Hold the actual sauce ready for drizzling after baking.

   Uses All prepared avocado sauce

10. 10

    Step 10: Mix all three tablespoons sour cream with the one tablespoon milk to make a pourable sauce. Put the actual sauce in a separate clean squeeze bottle or bowl.

    Uses 3 tablespoons Sour Cream · 1 tablespoon Milk

11. 11

    Step 11: Open the sixteen-ounce bean can and layer refried beans, some actual cooked shredded chicken and shredded Mexican-blend cheese into each of the twelve arranged shells. Use enough filling to fit each shell and hold any excess chicken, beans and cheese separately.

    Uses All twelve arranged shells · Prepared chicken as needed to fill twelve shells; hold any extra separately · Refried beans from the sixteen-ounce can, as needed · Shredded Mexican-blend cheese, as needed

12. 12

    Step 12: Bake the actual assembled tacos at 450°F / about 230°C for ten to fifteen minutes, until the filling is hot and the cheese has melted and is bubbling.

    Bake assembled chicken tacos · 15 minUses All twelve assembled tacos

13. 13

    Step 13: Wash and halve the grape tomatoes, wash, deseed and slice the jalapeño, and wash and chop the cilantro. Take the baked tacos from the oven and top them with these freshly prepared tomatoes, jalapeño and cilantro.

    Uses All twelve baked tacos · Grape tomatoes for topping, as desired, halved in step 13 · Jalapeño for topping, as desired, seeded and sliced in step 13 · Fresh cilantro for topping, as desired, chopped in step 13

14. 14

    Step 14: Drizzle the actual prepared avocado sauce and separate sour-cream sauce over the twelve topped tacos, using as much of each sauce as wanted.

    Uses All twelve topped tacos · Prepared avocado sauce for drizzling, as desired · Prepared cream sauce for drizzling, as desired

15. 15

    Step 15: Serve all twelve finished tacos promptly. Refrigerate any unused cooked chicken, beans, cheese or prepared sauces promptly in suitable containers for later use.

    Uses All twelve finished tacos