Mexican · chicken

Crock Pot Chicken Baked Tacos

Name: Crock Pot Chicken Baked Tacos
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 - 6 Chicken Breasts; 1 bottle Vinaigrette Dressing; 1½ tablespoon Cumin; 1 tablespoon Smoked Paprika; 1 teaspoon Garlic; 1 can Refried Beans; 12 Hard Taco Shells; 2 cups Shredded Mexican Cheese; Halved Grape Tomatoes; Sliced and Seeded Jalapeno; Peeled and Sliced Avocado; 2 tablespoons Green Salsa; 3 tablespoons Sour Cream; 1 tablespoon Milk

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Chicken Breasts6
Vinaigrette Dressing1
Cumin1.5 tbsp
Smoked Paprika1 tbsp
Garlic1 tsp
Refried Beans1 can
Hard Taco Shells12
Shredded Mexican Cheese2 cups
Grape Tomatoes
Jalapeno
Avocado
Green Salsa2 tbsp
Sour Cream3 tbsp
Milk1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 0 min

1
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.
2
Cover your crock pot with the lid and cook on high for 4 hours.
3
Remove all the chicken breasts from the crock pot and let cool.

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