Slow Cooker Ranch Chicken Tacos (Print version)
Juicy ranch-seasoned shredded chicken tucked into taco shells for a quick, crowd-pleasing Tex-Mex dinner.
# What you need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts
→ Seasonings and Sauces
02 - 1 oz ranch seasoning mix (store-bought or homemade)
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 (such as Rotel), 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, in the oven at 350°F for 2 to 3 minutes, or briefly in the microwave until pliable.
07 - Divide the shredded ranch chicken evenly among the warmed taco shells. Top with shredded lettuce, cheddar cheese, sour cream, diced tomatoes, and fresh cilantro as desired. Serve immediately.
# Expert advice:
01 -
- The ranch seasoning does all the heavy lifting so you basically dump everything in and walk away.
- Shredding the chicken and letting it soak back into those juices creates the most irresistible taco filling you will ever taste.
02 -
- Do not skip the 10 minute soak after shredding because that is when the chicken actually absorbs all the flavor.
- Check your ranch seasoning label if you need this to be gluten free because not all brands are created equal.
03 -
- Make a double batch of the chicken and freeze half in its cooking juices for an almost instant dinner another night.
- A squeeze of fresh lime juice over the finished taco right before eating brightens every single flavor on the plate.