Crock Pot Chicken Baked Tacos

📝 Ingredients

• 4 - 6 chicken breasts (boneless and skin less)
• 1 bottle Zesty Lime Italian Vinaigrette Dressing
• 1 1/2 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon minced garlic (about 2 - 3 cloves)
• 1 16oz. can of refried beans
• 12 + hard taco shells (two boxes)
• 2 cups shredded mexican blend cheese
• grape tomatoes (sliced in half)
• jalapeño (sliced and seeded)
• cilantro (chopped)
• avocado (peeled and sliced)
• 2 tablespoons green salsa
• 3 tablespoons sour cream
• 1 tablespoon milk

👨‍🍳 Instructions

1. Put 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.
2. Cover your crock pot with the lid and cook on high for 4 hours.
3. Remove all the chicken breasts from the crock pot and let cool.
4. Shred the chicken breasts and move to a glass bowl.
5. Pour most of the liquid over the shredded chicken.