Crock-Pot Chicken Baked Tacos

What you need

Ingredients

Measured for 8 servings.

• 900 gChicken Breasts
• 250 gVinaigrette Dressing
• 9 gCumin
• 6 gSmoked Paprika
• 5 gGarlic
• 400 gRefried Beans
• 12 pcs (approx. 180 g)Hard Taco Shells
• 220 gShredded Mexican Cheese
• 120 gGrape Tomatoes
• 100 gJalapeno
• 100 gAvocado
• 30 gGreen Salsa

Make it

Method

1. 01

   Weigh and prepare all ingredients for Crock-Pot Chicken Baked Tacos: 900 g Chicken Breasts, 250 g Vinaigrette Dressing, 9 g Cumin, 6 g Smoked Paprika, 5 g Garlic, 400 g Refried Beans, 12 pcs (approx. 180 g) Hard Taco Shells, 220 g Shredded Mexican Cheese, 120 g Grape Tomatoes, 100 g Jalapeno, 100 g Avocado, 30 g Green Salsa. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Chicken Breasts with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 40 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Crock-Pot Chicken Baked Tacos into 8 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.