Crock Pot Chicken Tacos

1: Put the uncooked chicken breasts in the crock pot.

2: Pour the full bottle of salad dressing over the chicken.

3: Sprinkle the rest of the ingredients over the top and mix them in a bit with a spoon.

4: Cover your crock pot with the lid and cook on high for 4 hours.

5: Remove all the chicken breasts from the crock pot and let cool.

6: Shred the chicken breasts and move to a glass bowl.

7: Pour most of the liquid over the shredded chicken.

8: For the tacos, mix the avocado and green salsa together to make the guacamole sauce.

9: Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle.

10: Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.

11: Mix the sour cream and milk together to make a more liquid sour cream sauce, then transfer to a squeeze bottle.

12: In a 9x13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken, and shredded cheese.

13: Bake at 450°F for 10-15 minutes just until the cheese is melted and bubbling.

14: Out of the oven, top all the tacos with the sliced grape tomatoes, jalapeno, and cilantro.

15: Finish with a drizzle of guacamole and sour cream.