Ingredients
- Chicken Breasts (4 - 6)
- Vinaigrette Dressing (1 bottle)
- Cumin (1½ tablespoons)
- Smoked Paprika (1 tablespoon)
- Garlic (1 teaspoon)
- Refried Beans (1 can)
- Hard Taco Shells (12)
- Shredded Mexican Cheese (2 cups)
- Grape Tomatoes (Halved)
- Jalapeno (Sliced and Seeded)
- Avocado (1)
- Green Salsa (2 tablespoons)
- Sour Cream (3 tablespoons)
- Milk (1 tablespoon)
Instructions
Steps
- Place chicken breasts in the crock pot.
- Pour the entire bottle of vinaigrette dressing over the chicken.
- Sprinkle cumin, smoked paprika, and garlic over the top, mixing slightly with a spoon.
- Cover the crock pot with a lid and cook on high for 4 hours.
- Once cooked, remove the chicken breasts and allow them to cool.
- Shred the chicken and transfer it to a glass bowl, pouring most of the cooking liquid over it.
- To prepare the guacamole sauce, blend avocado and green salsa, then strain until smooth and place in a squeeze bottle.
- For the sour cream sauce, mix sour cream and milk until it reaches a pourable consistency, then transfer to a squeeze bottle.
- In a 9x13 glass baking dish, fill each of the hard taco shells with a layer of refried beans, shredded chicken, and shredded Mexican cheese.
- Bake at 450°F (232°C) for 10-15 minutes, until the cheese is melted and bubbly.
- After baking, top the tacos with halved grape tomatoes, sliced jalapeno, and cilantro.
- Drizzle the tacos with the guacamole and sour cream sauces before serving. Enjoy!