Crock Pot Chicken Baked Tacos

Ingredients

• 800 gChicken breast
• 250 mlVinaigrette
• 1.5 tbspCumin
• 1 tbspPaprika powder
• 1 tspGarlic
• 400 gBean
• 12 pcsTaco shell
• 226 gCheese
• 150 gTomato
• 20 gJalapeño
• 300 gAvocado
• 2 tbspSalsa
• 3 tbspSour cream
• 1 tbspMilk
• 10 gCoriander

Instructions

1. 1

   Cook the chicken in the crock pot

   • Place the chicken breasts in the crock pot.
   • Pour the entire bottle of vinaigrette over the chicken.
   • Sprinkle cumin, smoked paprika and garlic evenly over the top and stir lightly.
   • Cover and cook on HIGH for 4 hours.
2. 2

   Shred the chicken

   • Remove the chicken from the crock pot and let cool slightly.
   • Shred the chicken using two forks.
   • Pour most of the cooking liquid over the shredded chicken through a strainer.
3. 3

   Prepare sauces

   • For the guacamole: mix avocado and green salsa, then press through a fine sieve until smooth and put into a squeeze bottle.
   • For the sour cream sauce: mix sour cream and milk until smooth and slightly runny, transfer to a squeeze bottle.
4. 4

   Assemble and bake tacos

   • Preheat oven to 230 °C (450 °F).
   • Fill each shell with refried beans, shredded chicken and shredded cheese.
   • Place filled shells in a 23x33 cm baking dish and bake 10–15 minutes until cheese is melted.
5. 5

   Finish and serve

   • Top baked tacos with halved grape tomatoes, jalapeño slices and cilantro.
   • Drizzle guacamole and sour cream sauces over the tacos and serve immediately.