Crock Pot Chicken Baked Tacos
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In crock pot chicken baked tacos, Chicken Breasts, bottle Vinaigrette Dressing and Cumin are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 60 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put 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.
- 2Cover your crock pot with the lid and cook on high for 4 hours.
- 3Take all the chicken breasts out of the crock pot and let cool.
- 4
Nutrition
- Calories
- 652
- Protein
- 48.7g
- Carbs
- 10.4g
Chef tips
To ensure the taco shells stay crisp and do not go soggy from the juicy chicken, remember to drain the meat well from the slow cooker liquids before filling and popping them in the oven. For a lovely kosher version, swap the cheese for a rich avocado cream with lemon and coriander. The children will enjoy helping to scatter the cold toppings over the hot tacos straight after baking.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In crock pot chicken baked tacos, Chicken Breasts, bottle Vinaigrette Dressing and Cumin are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.