Lunch · Advanced
Crock-Pot Chicken Baked Tacos
Chicken breasts slowly cooked in vinaigrette and spices, shredded, then baked briefly in crisp taco shells with beans and cheese. Tomato, jalapeño, avocado and green salsa stay fresh and go on last.
- Protein
- 37g
- Energy
- 501 kcal
- Carbs
- 18g
- Fat
- 31g
- Time
- 275 min
- Serves
- 8
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
Put 900 g chicken breasts in a clean slow cooker. Mix the measured 250 g vinaigrette with 9 g cumin, 6 g smoked paprika and 5 g garlic and pour over the chicken. Cover and cook on high for about 4 hours, checking that the thickest breast reaches at least 74°C.
Lift the chicken out using clean utensils and shred it with two forks. Moisten with some of the hot cooking liquid. Heat the oven to 230°C; arrange the 12 hard taco shells upright in an ovenproof dish.
Divide the measured 400 g refried beans and shredded chicken among the 12 shells; top with 220 g shredded cheese. Bake for about 10–15 minutes, just until the filling is hot and the cheese has melted, taking care not to scorch the shells.
Dice 120 g grape tomatoes, 100 g jalapeño and 100 g avocado. Add these and 30 g green salsa after baking. Divide 12 tacos between eight servings; some servings will receive one taco and some two.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 37g
- Carbs
- 18g
- Fat
- 31g
- Energy
- 501 kcal
