Feed a crowd with a big batch of Chicken Baked Tacos!

Warm up your crock pot, because we’re making Crock Pot Chicken Baked Tacos. This is such a fun way to feed a crowd. These would be perfect for Cinco De Mayo or Taco Tuesday…you name it. We’re using the marinade from the Cafe Rio chicken, because it’s so good! The chicken is so juicy and tender from cooking in the crock pot in the sauce for four hours. We made a quick video to show you how easy this dinner comes together.

What you’ll need to make Crock Pot Chicken:

chicken breasts
zesty lime Italian vinaigrette dressing
cumin
smoked paprika
minced garlic

For the Tacos:

refried beans
hard taco shells
shredded Mexican blend cheese
grape tomatoes
jalapeno
cilantro
avocado
green salsa
sour cream
milk

How to make Crock Pot Chicken:

Put 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.
Cover your crock pot with the lid and cook on high for 4 hours.
Remove all the chicken breasts from the crock pot and let cool.
Shred the chicken breasts and move to a glass bowl.
Pour most of the liquid over the shredded chicken.

For the Tacos:

Make the guacamole sauce by mixing the avocado and green salsa together. Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle. Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.
Make the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce. Transfer to a squeeze bottle.
In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.
Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling.
Out of the oven top all the tacos with the sliced grape tomatoes, jalapeno and cilantro.
Finish with a drizzle of guacamole and sour cream. Enjoy!

How to store Crock Pot Chicken Baked Tacos:

Store your shredded chicken in the fridge for up to 5 days. When you’re ready to serve, fill your pan and bake while you prepare your toppings!

Guacamole and sour cream drizzle:

One of my favorite things about making these is topping them with the guacamole sauce and sour cream sauce. The first time I attempted to use squeeze bottles to add guacamole and sour cream was when we made the sheet pan super nachos(linked), and it didn’t go so great. I was squeezing the guacamole bottle and next thing I know the entire lid popped off…splat! After the shock wore off, my daughter and I laughed so hard.

If you’d like to add guacamole to a squeeze bottle you can learn from my mistake…First you’ll need to strain the guacamole to make the sauce completely smooth. Second you’ll need to cut a little off the tip of the lid to make the opening a little bit wider. For the sour cream, you can thin the sour cream out a little to make it more sauce-y by adding a little milk to it before putting it into a squeeze bottle.

Variations:

We think that these baked tacos taste best with our crock pot chicken,(linked) but you could always swap it out for ground beef, shrimp, sweet pork, or anything else your heart desires! Also, feel free to add additional toppings that you prefer.

Shredding your chicken:

After the chicken has been cooking all day in your crock pot it should be so juicy and tender. To shred, you can either use two forks and shred by hand, or transfer the chicken to a bowl and use a hand mixer! It will shred so quickly and easily!

What to serve with:

Delicious things to serve with these tacos:

5 from 1 vote

Crock Pot Chicken Baked Tacos

Feed a crowd with these delicious Chicken Tacos, the taco meat is cooked to perfection in the crockpot and then all the tacos bake in the oven just long enough to melt the cheese.

Author Kami | NoBiggie.net

Ingredients

4 - 6 chicken breasts boneless and skin less
1 bottle Zesty Lime Italian Vinaigrette Dressing
1 1/2 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon minced garlic about 2 - 3 cloves

For the Tacos

1 16oz. can of refried beans
12 + hard taco shells two boxes
2 cups shredded mexican blend cheese

For the Toppings

grape tomatoes sliced in half
jalapeño sliced and seeded
cilantro chopped
avocado peeled and sliced
2 tablespoons green salsa
3 tablespoons sour cream
1 tablespoon milk

Instructions

Put 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.
Cover your crock pot with the lid and cook on high for 4 hours.
Remove all the chicken breasts from the crock pot and let cool.
Shred the chicken breasts and move to a glass bowl.
Pour most of the liquid over the shredded chicken.

For the Tacos

Make the guacamole sauce by mixing the avocado and green salsa together. Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle. Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.
Make the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce. Transfer to a squeeze bottle.
In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.
Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling.
Out of the oven top all the tacos with the sliced grape tomaotes, jalapeño and cilantro.
Finish with a drizzle of guacamole and sour cream. Enjoy!