Recipe byThe ZestyPlate Kitchen
Slow-cooked spiced shredded chicken layered with refried beans and cheese in crisp shells, baked till bubbling and drizzled with guacamole and soured cream.
Let the slow cooker handle the chicken and these baked tacos practically make themselves. Tangy shredded chicken goes into crisp shells with refried beans and cheese, then bakes until the cheese bubbles. A drizzle of guacamole and soured cream over the top makes them feel like a bit of an occasion.
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Prep 20 min
Cook 255 min
Total 275 min
Easy
Scale:
- 4 to 6 Chicken Breasts
- 1 bottle Vinaigrette Dressing
- 1½ 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
Preparation
- Put the uncooked chicken breasts in the crock pot, pour over the whole bottle of dressing, scatter on the cumin, smoked paprika and garlic, and stir it through a little with a spoon.
- Cover and cook on high for 4 hours.
- Lift out the chicken and let it cool, then shred it into a glass bowl and pour most of the cooking liquid back over it.
- For the guacamole sauce, mix the avocado and green salsa, then push it through a strainer until smooth and transfer to a squeeze bottle (widen the nozzle if you need to).
- For the soured cream sauce, stir the soured cream and milk together until pourable and transfer to a squeeze bottle.
- In a 9x13 glass baking dish, fill all 12 taco shells with a layer of refried beans, then the chicken and shredded cheese.
- Bake at 450°F for 10 to 15 minutes, just until the cheese has melted and is bubbling.
- Top with the grape tomatoes, jalapeño and coriander, then finish with a drizzle of guacamole and soured cream.
Tips from the ZestyPlate Kitchen
- Leave the slow cooker to its work. After a few hours the chicken pulls apart with two forks.
- Spoon some of the cooking liquid back over the shredded meat so it stays juicy.
- Stand the shells upright in a baking dish so they keep their shape while you fill them.
- Decant the guac and soured cream into squeeze bottles for a neat, fun drizzle at the end.
Frequently Asked Questions
Yes. Simmer the seasoned chicken in the dressing until tender, then shred it. The slow cooker is just the hands-off route.
The shredded chicken keeps for a few days. Fill and bake the tacos fresh, though, so the shells stay crisp.
Tomatoes, jalapeños, coriander, avocado, soured cream and salsa all finish them off nicely.
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