Description
This Crockpot Ranch Chicken Tacos recipe brings a delicious and effortless way to enjoy tender, flavorful shredded chicken infused with savory ranch and taco seasonings. Slow-cooked to perfection, this dish makes for a perfect weeknight dinner, served in warm tortillas with your favorite taco toppings.
Ingredients
Scale
Chicken and Seasoning
- 4 large chicken breasts
- 1 cup chicken broth
- 1 (1 ounce) packet ranch seasoning mix
- 1 (1 ounce) packet taco seasoning
For Serving
- Corn or flour tortillas
- Ranch dressing
- Lettuce, chopped
- Tomatoes, diced
- Onions, chopped
Instructions
- Prepare the Slow Cooker: Place the 4 large chicken breasts side-by-side into the slow cooker. Pour 1 cup of chicken broth over the chicken to keep it moist while cooking.
- Add Seasonings: Evenly sprinkle the contents of the 1-ounce ranch seasoning packet and the 1-ounce taco seasoning packet over the chicken breasts to infuse flavor.
- Cook the Chicken: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is thoroughly cooked and tender enough to shred easily.
- Shred the Chicken: Using two forks, shred the cooked chicken directly in the slow cooker to soak up the flavorful juices. Allow the shredded chicken to sit in the juices while you prepare your taco toppings.
- Assemble and Serve: Warm your choice of corn or flour tortillas, fill them with the shredded ranch chicken, and top with desired toppings such as ranch dressing, lettuce, tomatoes, and onions. Serve immediately and enjoy!
Notes
- Use chicken thighs instead of breasts for a juicier texture if preferred.
- Adjust seasoning packets to taste or use homemade blends for a healthier option.
- Keep the shredded chicken warm in the slow cooker on the ‘warm’ setting until ready to serve.
- For a spicier kick, add jalapeños or hot sauce to the toppings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
