Instructions

• 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
• Cover your crock pot with the lid and cook on high for 4 hours
• Remove all the chicken breasts from the crock pot and let cool
• Shred the chicken breasts and move to a glass bowl
• Pour most of the liquid over the shredded chicken
• FOR THE TACOS: Make the guacamole sauce by mixing the avocado and green salsa together
• Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle
• Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed
• Make the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce
• Transfer to a squeeze bottle
• In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese
• Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling
• Out of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro
• Finish with a drizzle of guacamole and sour cream