Slow Cooker Shredded Chicken Tacos

Name: Slow Cooker Shredded Chicken Tacos
Total time: 260 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 5 skinless chicken breasts; 1 bottle (250ml) Italian vinaigrette dressing; 1½ tbsp ground cumin; 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tin (400g) refried beans; 12 hard taco shells; 200g grated Cheddar or Mexican blend cheese; 150g cherry tomatoes, halved; 1 jalapeño chilli, sliced and deseeded; 1 ripe avocado, peeled and sliced; 2 tbsp salsa verde; 3 tbsp soured cream; 1 tbsp milk

Tender shredded Mexican chicken baked in crisp taco shells with creamy beans and melting cheese.

260 min serves 6 Easy Watch

Ingredients

5 skinless chicken breasts1kg

1 bottle (250ml) Italian vinaigrette dressing250ml

1½ tbsp ground cumin40g

1 tbsp smoked paprika40g

1 tsp garlic powder40g

1 tin (400g) refried beans400g

12 hard taco shells12 pack

200g grated Cheddar or Mexican blend cheese250g

150g cherry tomatoes, halved250g

1 jalapeño chilli, sliced and deseeded60g

1 ripe avocado, peeled and sliced1 pc

2 tbsp salsa verde200g

3 tbsp soured cream300ml

1 tbsp milk1L

Method

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, jalapeno and cilantro.
Finish with a drizzle of guacamole and sour cream.
Enjoy!

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £15.57 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£19.93 est. · serves 6

Ingredients

5 skinless chicken breasts1kg

1 bottle (250ml) Italian vinaigrette dressing250ml

1½ tbsp ground cumin40g

1 tbsp smoked paprika40g

1 tsp garlic powder40g

1 tin (400g) refried beans400g

12 hard taco shells12 pack

200g grated Cheddar or Mexican blend cheese250g

150g cherry tomatoes, halved250g

1 jalapeño chilli, sliced and deseeded60g

1 ripe avocado, peeled and sliced1 pc

2 tbsp salsa verde200g

3 tbsp soured cream300ml

1 tbsp milk1L

Method

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, jalapeno and cilantro.

Finish with a drizzle of guacamole and sour cream.

Enjoy!