Crock Pot Chicken Baked Tacos

Ingredients

• 2 lb chicken breasts
• 8 oz vinaigrette dressing
• 1½ tsp cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 15 oz refried beans
• 8 hard taco shells
• 1 cup shredded Mexican cheese
• ½ cup grape tomatoes (optional)
• 1 jalapeno (optional)
• 1 avocado
• 2 tbsp green salsa
• 3 tbsp sour cream
• 1 tbsp milk
• 2 tbsp cilantro (optional)

Steps

1. Place chicken breasts in a slow cooker. Pour vinaigrette over chicken, then sprinkle with cumin, smoked paprika, and garlic powder. Cook on high for 4 hours.
2. Remove chicken from slow cooker, shred, and return to the cooker with most of the liquid to keep it moist.
3. Prepare guacamole sauce by mashing avocado with green salsa until smooth. For the sour cream sauce, whisk sour cream with milk until pourable.
4. Preheat oven to 450°F (230°C). Arrange taco shells in a 9x13 inch baking dish.
5. Fill each taco shell with a layer of refried beans, shredded chicken, and shredded Mexican cheese.
6. Bake for 10-15 minutes, or until cheese is melted and bubbling.
7. Garnish baked tacos with halved grape tomatoes, sliced jalapeno, and fresh cilantro, if desired.
8. Drizzle with guacamole sauce and sour cream sauce before serving.