This Crock Pot Ranch Chicken Tacos recipe is an easy taco recipe that you can make any time! All the ingredients are combined in the pot and set to cook for a few hours. Once ready to serve, shred the chicken and toss them back into the pot. The best part is this recipe is easily customizable to your liking.
Ingredients
1 packet ranch seasoning
4 boneless, skinless chicken breasts
2 tbsp low sodium taco seasoning – (or 1 packet of taco seasoning)
8-10 small taco-sized flour tortillas or corn tortillas
1 c. chicken stock – low sodium if you prefer
Optional:
Diced avocado
Cilantro leaves – chopped
Shredded lettuce or Shredded cabbage
Diced tomato
Red onion – thinly sliced
Shredded cheese
How to make Crock Pot Ranch Chicken Tacos
Step 1: In the bottom of a slow cooker, place the chicken breasts. Then, pour in the chicken stock and sprinkle the taco seasoning and ranch seasoning on top. Put the lid on and set to cook for 3 to 4 hours on high or 6 to 7 hours on low.
Step 2: To a bowl, transfer the chicken about after 20 minutes before serving, and shred the chicken using two forks. Place the shredded chicken back into the slow cooker and stir well.
Step 3: To serve, fill the tortillas with the shredded chicken and top with your favorite toppings. Enjoy!
Notes:
In my opinion, iceberg lettuce is the best variety to use for tacos. You can shred the lettuce or use store-bought lettuce in a bag. If shredding the lettuce, shred it thinly.
Add cayenne pepper to the taco and ranch seasoning for spicier chicken. You can use spicy taco seasoning mix or your preferred hot pepper sauce.
In an airtight container, keep any leftovers and place them in the fridge for up to 4 days.
To double the recipe, use a 6-quart or more crockpot and increase the cooking time by an hour.
To freeze the cooked chicken, transfer the completely cooled chicken into airtight containers or freezer bags.
Ingredients
- 1 packet ranch seasoning
- 4 boneless, skinless chicken breasts
- 2 tbsp low sodium taco seasoning – (or 1 packet of taco seasoning)
- 8-10 small taco-sized flour tortillas or corn tortillas
- 1 c. chicken stock – low sodium if you prefer
- Optional:
- Diced avocado
- Cilantro leaves – chopped
- Shredded lettuce or Shredded cabbage
- Diced tomato
- Red onion – thinly sliced
- Shredded cheese
Instructions
Step 1: In the bottom of a slow cooker, place the chicken breasts. Then, pour in the chicken stock and sprinkle the taco seasoning and ranch seasoning on top. Put the lid on and set to cook for 3 to 4 hours on high or 6 to 7 hours on low.
Step 2: To a bowl, transfer the chicken about after 20 minutes before serving, and shred the chicken using two forks. Place the shredded chicken back into the slow cooker and stir well.
Step 3: To serve, fill the tortillas with the shredded chicken and top with your favorite toppings. Enjoy!
Notes
In my opinion, iceberg lettuce is the best variety to use for tacos. You can shred the lettuce or use store-bought lettuce in a bag. If shredding the lettuce, shred it thinly. Add cayenne pepper to the taco and ranch seasoning for spicier chicken. You can use spicy taco seasoning mix or your preferred hot pepper sauce. In an airtight container, keep any leftovers and place them in the fridge for up to 4 days. To double the recipe, use a 6-quart or more crockpot and increase the cooking time by an hour. To freeze the cooked chicken, transfer the completely cooled chicken into airtight containers or freezer bags.
