Description
This Slow Cooker Chicken Ranch Tacos recipe offers a flavorful and easy-to-make meal perfect for busy weeknights. Tender chicken breasts cooked in a zesty ranch seasoning and salsa sauce, served in warm tortillas with fresh toppings like shredded lettuce, diced tomatoes, cheddar cheese, sour cream, and cilantro. Enjoy a comforting Mexican-American classic with minimal prep and maximum taste.
Ingredients
Scale
Chicken and Seasoning
- 1.5 pounds boneless skinless chicken breasts
- 1 packet ranch seasoning mix (1 ounce)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Liquids
- 1 cup salsa
- 1/2 cup chicken broth
Taco Assembly
- 8 small flour or corn tortillas
- Shredded lettuce
- Diced tomatoes
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
Instructions
- Prepare the slow cooker: Place the boneless skinless chicken breasts in the bottom of your slow cooker in an even layer to ensure even cooking.
- Add seasonings and liquids: Sprinkle the ranch seasoning mix, garlic powder, and black pepper evenly over the chicken breasts. Pour the salsa and chicken broth on top, creating a flavorful cooking liquid.
- Slow cook the chicken: Cover the slow cooker with its lid. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked through and tender enough to shred easily.
- Shred the chicken: Remove the cooked chicken breasts carefully from the slow cooker and place on a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces, returning the shredded meat to the slow cooker to combine it well with the cooking juices.
- Warm the tortillas: Heat the tortillas according to the package instructions to make them pliable and warm for serving.
- Assemble the tacos: Place a generous portion of the shredded chicken mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro to taste.
Notes
- For extra flavor, add a splash of fresh lime juice to the chicken before serving.
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- You can freeze leftover shredded chicken for up to 2 months for future meals.
- This recipe can also be made using an Instant Pot on the slow cook setting for similar results.
- Use corn tortillas instead of flour to make the recipe gluten-free.
