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Slow Cooker Chicken Ranch Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 34 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

These Slow Cooker Chicken Ranch Tacos are an easy and flavorful meal perfect for busy weeknights. Tender chicken breasts are slow-cooked with taco seasoning, ranch mix, and chicken broth until juicy and perfectly shreddable. Served in warm tortillas and topped with fresh veggies, cheese, and creamy ranch dressing, these tacos bring a delicious Tex-Mex twist with minimal effort.

Ingredients

Scale

Chicken and Seasonings

  • 2 pounds boneless skinless chicken breasts
  • 1 packet (1 ounce) taco seasoning mix
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 cup chicken broth

Serving

  • 12 taco size tortillas (corn or flour)
  • Taco toppings: lettuce, tomato, cheese, salsa, etc.
  • Ranch dressing (as much as you’d like)

Instructions

  1. Prepare the Slow Cooker: Grease a large slow cooker with non-stick spray to prevent sticking and make cleanup easier. Place the boneless, skinless chicken breasts evenly at the bottom of the slow cooker.
  2. Season the Chicken: Evenly sprinkle the taco seasoning mix and ranch seasoning mix over the chicken breasts, ensuring full coverage to infuse the flavors. Pour the chicken broth over the top to keep the chicken moist during cooking.
  3. Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 3 to 4 hours. The chicken is done when it is fully cooked through and tender enough to shred easily with a fork.
  4. Shred the Chicken: Carefully remove the chicken from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, mixing it with the flavorful cooking juices remaining in the pot.
  5. Assemble the Tacos: Warm the tortillas as desired. Fill each tortilla with the shredded chicken and top with your favorite taco toppings such as lettuce, tomato, cheese, and salsa. Drizzle with ranch dressing to add creaminess and extra flavor. Serve immediately and enjoy!

Notes

  • You can substitute chicken thighs for a juicier, more flavorful result.
  • Adjust the taco and ranch seasoning quantities to suit your taste preferences.
  • Use corn tortillas for a gluten-free option, or flour tortillas for a softer texture.
  • Leftover shredded chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
  • If you prefer spicier tacos, add some chopped jalapeños or hot sauce to the toppings.

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Find it online: https://scratchymama.com/slow-cooker-chicken-ranch-tacos-recipe/