Description
This easy Crockpot Ranch Chicken Tacos recipe is a flavorful and effortless way to enjoy tender shredded chicken seasoned with ranch spices, diced tomatoes, and a touch of garlic. Slow-cooked to perfection, this dish is perfect for busy weeknights, providing a delicious filling for tacos that can be topped with your favorite fresh ingredients.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs chicken breasts (boneless, skinless)
- 1 packet ranch seasoning mix
- 1/2 tsp garlic powder (optional)
- Salt and pepper, to taste
Liquids
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 tbsp olive oil (optional)
To Serve
- Taco shells or tortillas
- Toppings of choice (cheese, lettuce, tomatoes, salsa, sour cream, etc.)
Instructions
- Place the chicken in the crockpot. Arrange the boneless, skinless chicken breasts evenly at the bottom of the crockpot to form an even layer.
- Add the ranch seasoning. Sprinkle the ranch seasoning mix evenly over the chicken breasts to distribute the flavors.
- Add tomatoes, broth, and optional ingredients. Pour the diced tomatoes with green chilies (including the juice), chicken broth, and if using, olive oil and garlic powder over the chicken and seasoning.
- Cook on low. Cover the crockpot and cook on low heat for 6-8 hours, or until the chicken is fully cooked and tender enough to shred easily.
- Shred the chicken. Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to coat it thoroughly with the cooking juices and sauce.
- Serve the tacos. Spoon the flavorful ranch chicken into taco shells or tortillas and add your favorite toppings such as cheese, lettuce, tomatoes, salsa, or sour cream.
Notes
- For spicier tacos, add a pinch of cayenne pepper to the seasoning mix.
- Using boneless, skinless chicken breasts ensures tender meat that shreds easily.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- If cooking time is limited, use the high setting on your crockpot and reduce cooking time to 3-4 hours.
- Feel free to swap taco shells with soft flour or corn tortillas depending on your preference.
