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Crock-Pot Chicken Baked Tacos

Mexican-American · Dinner · Easy

Crock-Pot Chicken Baked Tacos

Total
3 hr 40 min
Prep
25 min
Serves
6
Calories
550
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Slow-cooked spiced chicken fills crisp taco shells with refried beans and melted cheese, finished with tomatoes and a creamy avocado drizzle.

The slow cooker does the tenderizing for Crock-Pot Chicken Baked Tacos, leaving a quick assembly and bake before dinner. A thin layer of refried beans holds the shredded chicken in place while the cheese melts around it.

Drain excess cooking liquid from the chicken before filling the shells. Bake only the tacos you plan to eat immediately; the meat keeps well, but assembled shells lose their crunch as they sit.

SavoryCheesyCrispySlow CookerMeal PrepNut-free

Method

  1. Put the chicken breasts in a 4-quart slow cooker with the Italian dressing, cumin, smoked paprika and garlic powder. Turn to coat, cover and cook on high for until the chicken reaches 165°F and shreds easily.

  2. Transfer the chicken to a bowl and shred with two forks. Add just enough cooking liquid to moisten it, leaving any excess in the cooker.

  3. Heat the oven to 400°F (200°C). Mash the avocado with the salsa verde in a small bowl. In another bowl, stir the sour cream and milk together.

  4. Stand the hard taco shells in a 9-by-13-inch baking dish. Divide the refried beans among them, then add the chicken and Monterey Jack cheese.

  5. Bake for until the cheese melts and the filling is hot. Top with grape tomatoes, jalapeno and cilantro, then spoon over the avocado sauce and sour cream mixture.

Forkue tips

  • Check thinner chicken breasts earlier; slow cookers vary, and the thermometer is more reliable than the clock.

Storing and reheating

Refrigerate chicken and beans separately from the shells and cold toppings for up to 3 days. Reheat the filling thoroughly, then assemble and bake fresh shells.

Kitchen gear

Slow cookerTop picks on Amazon9-by-13-inch baking dishTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

550Calories
39gProtein
37gCarbs
28gFat

Crock-Pot Chicken Baked Tacos: FAQ

Can I use chicken thighs?

Yes. Boneless thighs shred well and stay moist; cook them until tender and check the internal temperature before shredding.

Why are my taco bottoms soggy?

The chicken carried too much liquid or the filled shells sat too long. Drain the meat well and serve immediately after baking.

How do I store and reheat Crock-Pot Chicken Baked Tacos?

Refrigerate chicken and beans separately from the shells and cold toppings for up to 3 days. Reheat the filling thoroughly, then assemble and bake fresh shells.

How long does Crock-Pot Chicken Baked Tacos take?

About 3 hr 40 min in total: 25 min prep and 3 hr 15 min cooking.

What do I need to make Crock-Pot Chicken Baked Tacos?

The key ingredients are chicken breasts, italian dressing, ground cumin, smoked paprika, garlic powder and refried beans, plus pantry basics.

Any tips for Crock-Pot Chicken Baked Tacos?

Check thinner chicken breasts earlier; slow cookers vary, and the thermometer is more reliable than the clock.

Cook this next

More chickenMore italian dressingMore cuminMore refried beans