Instructions
Begin by placing the uncooked chicken breasts at the base of your crock pot, ensuring they lay evenly for consistent cooking. Pour the entire bottle of vinaigrette dressing generously over the chicken, allowing the vibrant and tangy flavors to infuse overnight or over the cooking period. Sprinkle the cumin, smoked paprika, and garlic evenly over the top, then use a spoon to gently mix these spices into the chicken and dressing, waking up an aromatic blend that will permeate each bite. Secure the lid and set your crock pot to cook on high for 4 hours, during which the chicken will become tender and soak up the smoky, spiced marinade. When the cooking time has elapsed, carefully remove the chicken breasts and let them cool slightly; this resting period ensures easier shredding and prevents burning. Using forks or your hands, shred the chicken into bite-sized pieces in a large glass bowl, then pour most of the flavorful liquid from the crock pot over the shredded meat to keep it moist and rich in flavor. To prepare the fresh guacamole sauce, mash the peeled avocado and mix it thoroughly with green salsa until homogenous. For a smooth and even consistency, push this mixture through a fine strainer and transfer it into a squeeze bottle; if the opening is narrow, simply cut off the lid tip to widen it. Next, blend the sour cream and milk until you attain a pourable sour cream sauce and pour it into its own squeeze bottle for easy drizzling. Grab a 9x13 inch glass baking dish and begin layering your tacos: first, spoon a layer of refried beans into each hard taco shell, followed by a generous portion of the shredded chicken, then a hearty sprinkle of shredded Mexican cheese. Arrange the filled tacos upright in the dish to hold together. Pop the dish into a preheated oven at 450°F (230°C) and bake for 10-15 minutes, just until the cheese is melted and bubbling delightfully. This crisp bake adds a luscious, golden crust to the tacos. Once baked, carefully remove the tacos from the oven and adorn the tops with halved grape tomatoes, sliced jalapeños, and fresh cilantro leaves, lending a fresh and spicy crunch. Finish each taco with vibrant drizzles of the guacamole and sour cream sauces from the squeeze bottles, creating luscious ribbons of creamy indulgence over the top. Serve these Crock Pot Chicken Baked Tacos immediately, enjoying the wonderful medley of textures and flavors. Tip: Keep the taco shells upright in the baking dish with a folded towel or use a taco rack to prevent them from tipping over while baking.
