Baked Chicken Tacos in a Slow Cooker

Succulent chicken cooked in a slow cooker with aromatic spices transforms into the perfect filling for crispy tacos. Served hot with melted cheese, guacamole, and sour cream sauce.

Ingredients

• 4 pcs Chicken breasts
• 1 cup Vinaigrette dressing
• 1 tsp Cumin
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder or fresh garlic
• 1 cup Refried beans
• 12 pcs Hard taco shells
• 2 cup Shredded Mexican cheese
• 200 g Cherry tomatoes
• 1 pcs Jalapeño
• 1 pcs Avocado
• 2 tbsp Green salsa
• 3 tbsp Sour cream
• 1 tbsp Milk
• 30 g Cilantro

Instructions

1. Place raw chicken breasts in the slow cooker. Pour the vinaigrette dressing over them completely. Sprinkle with cumin, smoked paprika, and garlic, and stir gently with a spoon.
2. Close the slow cooker lid and cook on high heat for 4 hours.
3. Remove the chicken breasts from the slow cooker and let them cool. Shred the meat into fibers and place in a glass dish. Pour most of the cooking liquid from the slow cooker over the chicken.
4. Prepare the guacamole sauce: mix avocado and green salsa. Press the mixture through a sieve to achieve a smooth consistency, and transfer to a pastry bag.
5. Prepare the sour cream sauce: mix sour cream and milk until you reach a liquid consistency. Transfer to a pastry bag.
6. In a 23×33 cm baking dish, layer all 12 tacos: first refried beans, then shredded chicken, and finally shredded cheese.
7. Bake at 230°C for 10–15 minutes until the cheese is completely melted and lightly browned.
8. Remove the dish from the oven and garnish each taco with sliced tomatoes, jalapeño slices, and fresh cilantro. Finish with a thin drizzle of guacamole and sour cream sauce.