Baked Chicken Tacos


A make ahead dish thanks to the slow cooker. These are some of the best chicken tacos I’ve ever had. Baking the shells makes them toasty and nutty! A perfect weeknight dinner!


  • 1 lb organic boneless, skinless chicken breasts
  • 2 teaspoons dried minced onion
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon dried minced garlic
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • 1/2 cup organic low sodium chicken stock (or homemade)
  • 12 organic corn tortilla shells
  • cotija cheese
  • smashed avocado or guacamole
  • fresh cilantro


  1. Place chicken in slow cooker.
  2. Mix all dried ingredients into a small bowl; sprinkle over the chicken breasts.
  3. Pour in the chicken stock.
  4. Cook on low for 6 hours.
  5. When chicken is cooked, use two forks to shred chicken. (Chicken can be made up to a day ahead)
  6. Preheat oven to 400F degrees.
  7. Place the taco shells in a oven proof baking dish. Divide chicken among taco shells.
  8. Top with a sprinkling of cojita cheese.
  9. Bake in preheated oven for 15-20 minutes until shells are toasty and golden brown.
  10. Remove from oven and top with smashed avocado, fresh cilantro and hot sauce.