Easy and absolutely delicious! This crockpot ranch chicken taco is filled with amazing flavors. It’s incredibly versatile, and you can use the chicken another way. To serve, ladle the chicken onto the tortillas and top with your favorite toppings such as shredded lettuce, diced avocado, shredded cheese, and more!
Ingredients
8-10 small taco-sized flour tortillas or corn tortillas
4 boneless, skinless chicken breasts
1 c. chicken stock – use, low sodium if desired
1 packet ranch seasoning
2 tbsp low sodium taco seasoning (or 1 packet of taco seasoning)
Optional:
Diced avocado
Shredded cheese
Diced tomato
Cilantro leaves – chopped
Red onion – thinly sliced
Shredded lettuce or Shredded cabbage
How to make Crock Pot Ranch Chicken Tacos
Step 1: In the bottom of a slow cooker, place the chicken breasts. Pour in the chicken stock and sprinkle the chicken with taco seasoning and ranch seasoning. 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 20 minutes before serving. Shred the chicken using two forks and place the shredded chicken back into the slow cooker. Then, stir.
Step 3: To serve, fill the tortillas with the shredded chicken and top with your favorite toppings. Enjoy!
Notes:
I love Iceberg lettuce in my tacos. I often grab a bag of pre-shredded cabbage or shred it thinly by myself.
You can add cayenne pepper to the taco and ranch seasoning mixture for spicier chicken. You can also use spicy taco seasoning mix or hot pepper sauce.
Keep any leftovers in an airtight container and store them in the fridge for up to 4 days.
Easily double this recipe if desired. Use a crockpot that can hold 6 quarts or more and adjust the cooking time by about 1 hour.
To freeze, let the chicken cool completely. Then, place the chicken in airtight containers or freezer bags.
Ingredients
- 8-10 small taco-sized flour tortillas or corn tortillas
- 4 boneless, skinless chicken breasts
- 1 c. chicken stock – use, low sodium if desired
- 1 packet ranch seasoning
- 2 tbsp low sodium taco seasoning (or 1 packet of taco seasoning)
- Optional:
- Diced avocado
- Shredded cheese
- Diced tomato
- Cilantro leaves – chopped
- Red onion – thinly sliced
- Shredded lettuce or Shredded cabbage
Instructions
Step 1: In the bottom of a slow cooker, place the chicken breasts. Pour in the chicken stock and sprinkle the chicken with taco seasoning and ranch seasoning. 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 20 minutes before serving. Shred the chicken using two forks and place the shredded chicken back into the slow cooker. Then, stir.
Step 3: To serve, fill the tortillas with the shredded chicken and top with your favorite toppings. Enjoy!
Notes
I love Iceberg lettuce in my tacos. I often grab a bag of pre-shredded cabbage or shred it thinly by myself. You can add cayenne pepper to the taco and ranch seasoning mixture for spicier chicken. You can also use spicy taco seasoning mix or hot pepper sauce. Keep any leftovers in an airtight container and store them in the fridge for up to 4 days. Easily double this recipe if desired. Use a crockpot that can hold 6 quarts or more and adjust the cooking time by about 1 hour. To freeze, let the chicken cool completely. Then, place the chicken in airtight containers or freezer bags.
