Crock Pot Chicken Baked Tacos
Authentic Mexican Crock Pot Chicken Baked Tacos — a delicious chicken dish with 14 ingredients. Follow our detailed step-by-step instructions for the perfect result.
20
Prep Time (min)
240
Cook Time (min)
4
servings
430
Calories/serving
Expert
Difficulty
Ingredients
- 4 - 6 Chicken Breasts
- 1 bottle Vinaigrette Dressing
- 1 ½ 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
Instructions
11 steps · ~86 minutes total
Step 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.
10 minutesResting allows juices to redistribute for a more flavorful result.Step 2
Cover your crock pot with the lid and cook on high for 4 hours.
3 minutesStep 3
Remove all the chicken breasts from the crock pot and let cool.
3 minutesStep 4
Shred the chicken breasts and move to a glass bowl.
3 minutesStep 5
Pour most of the liquid over the shredded chicken. FOR THE TACOS:
3 minutesStep 6
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.
3 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 7
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.
3 minutesStep 8
In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.
5 minutesStep 9
Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 10
Out of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro.
25 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 11
Finish with a drizzle of guacamole and sour cream.
3 minutes
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your mexican meal with these perfect pairings:
About This Dish
Crock Pot Chicken Baked Tacos is a beloved dish from Mexican cuisine, originating in Mexico. With a total preparation time of about 260 minutes, it is a rewarding project for when you have extra time in the kitchen.
Mexican cuisine has deep roots in Mesoamerican and Spanish traditions. Recognized by UNESCO as an Intangible Cultural Heritage, it features bold flavors, fresh ingredients, and centuries-old cooking techniques.
This recipe is rated expert difficulty and uses 14 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
Yes, you can use frozen chicken. Just ensure to cook it on low for a longer duration to ensure it reaches a safe internal temperature.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
