Description
These Crockpot Ranch Chicken Tacos are a flavorful and effortless dinner option perfect for busy weeknights. Tender chicken breasts are slow-cooked with ranch and taco seasoning, then shredded and served in warm tortillas with your favorite toppings for a delicious Tex-Mex meal.
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 mix
For Serving
- Corn or flour tortillas
- Ranch dressing
- Lettuce, chopped
- Tomatoes, diced
- Onions, chopped
Instructions
- Add Chicken to Slow Cooker: Place the 4 large chicken breasts side-by-side in your slow cooker. Pour in 1 cup of chicken broth to keep the chicken moist during cooking.
- Season the Chicken: Sprinkle the ranch seasoning mix and taco seasoning evenly over the chicken breasts to infuse them with bold flavor.
- Cook the Chicken: Cover and cook on high for 3-4 hours or low for 6-8 hours until the chicken is fully cooked and tender enough to shred.
- Shred the Chicken: Use two forks to shred the chicken directly in the Crockpot, mixing it well with the cooking juices to keep it flavorful and moist.
- Prepare Toppings: While the chicken rests in the juices, prepare your taco toppings such as lettuce, tomatoes, onions, and warm the tortillas.
- Assemble and Serve: Spoon the shredded ranch chicken onto warmed tortillas. Top with your favorite ingredients and drizzle ranch dressing to enhance the taste before serving.
Notes
- Use boneless, skinless chicken breasts for the best results.
- Adjust seasoning packets to taste if you prefer milder or spicier tacos.
- Leftover shredded chicken can be refrigerated for up to 3 days or frozen for longer storage.
- For a healthier option, use low-sodium chicken broth and whole wheat tortillas.
- You can add cheese, avocado slices, or sour cream as additional toppings.
