Slow Cooker Ranch Chicken Tacos (Printable Version)
Juicy ranch-seasoned shredded chicken tucked into tacos for an effortless Tex-Mex family dinner.
# What You'll Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts
→ Seasonings and Sauces
02 - 1 oz ranch seasoning mix
03 - 1 cup chicken broth
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - ½ tsp smoked paprika
07 - ½ tsp black pepper
→ Additional Flavor
08 - 1 (10 oz) can diced tomatoes with green chilies, undrained
→ For Serving
09 - 8 small taco shells or tortillas (corn or flour)
10 - 1 cup shredded lettuce
11 - 1 cup shredded cheddar cheese
12 - ½ cup sour cream
13 - ½ cup diced tomatoes (optional)
14 - Fresh cilantro, chopped (optional)
# Directions:
01 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
02 - Evenly sprinkle the ranch seasoning mix, garlic powder, onion powder, smoked paprika, and black pepper over the chicken breasts.
03 - Pour the chicken broth and the entire can of diced tomatoes with green chilies, including the juices, over the seasoned chicken.
04 - Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is fork-tender and cooked through to an internal temperature of 165°F.
05 - Transfer the chicken to a cutting board and shred using two forks. Return the shredded chicken to the slow cooker, stir to combine with the cooking juices, and let it rest for 10 minutes to absorb the flavors.
06 - Warm the taco shells or tortillas in a dry skillet over medium heat for about 30 seconds per side, or according to package directions.
07 - Divide the ranch chicken evenly among the warmed taco shells or tortillas. Top with shredded lettuce, cheddar cheese, sour cream, diced tomatoes, and fresh cilantro as desired. Serve immediately.
# Expert Hints:
01 -
- The ranch seasoning does all the heavy lifting, so you barely have to think about spice combinations.
- Shredded chicken soaked in those slow cooker juices stays moist even as leftovers the next day.
- It scales effortlessly whether you are feeding two people or a crowd on game day.
02 -
- Do not skip the 10 minute soak after shredding because that is when the chicken transforms from good to unforgettable.
- Overcooking on low beyond 5 hours can make the chicken stringy, so set a timer and check at the 4 hour mark first.
03 -
- Make a double batch and freeze half in the cooking juices for an almost instant dinner two weeks from now.
- Homemade ranch seasoning lets you control the sodium and skips the preservatives found in most store packets.