Crock Pot Chicken Baked Tacos

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put 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. 2Cover your crock pot with the lid and cook on high for 4 hours.
3. 3Remove all the chicken breasts from the crock pot and let cool.
4. 4Shred the chicken breasts and move to a glass bowl.
5. 5Pour most of the liquid over the shredded chicken.
6. 6FOR THE TACOS:.
7. 7Make the guacamole sauce by mixing the avocado and green salsa together. Pour the guacamole mixture through a strainer until smooth and tip into a squeeze bottle.
8. 8Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.
9. 9Make the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce. Move to a squeeze bottle.
10. 10In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.
11. 11BakeBake at 450 for 10-15 minutes just until the cheese melts and bubbling.
12. 12Out of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro.
13. 13ServeFinish with a drizzle of guacamole and sour cream.