Crock Pot Chicken Ranch Tacos

This Crock Pot Chicken Ranch Tacos recipe is juicy and flavorful, which uses large chicken breasts and a ranch seasoning blend. It’s a no-fuss take on the classic, ready in about 8 hours and 5 minutes.

Crock Pot Chicken Ranch Tacos Ingredients

• 4 large chicken breasts
• 1 cup chicken broth
• 1 (1 ounce) packet ranch seasoning mix
• 1 (1 ounce) packet taco seasoning
• For serving: corn/flour tortillas, ranch dressing, lettuce, tomatoes, onions, etc.

How To Make Crock Pot Chicken Ranch Tacos

1. Add ingredients to slow cooker: Place the chicken breasts side-by-side in the slow cooker and pour in the chicken broth.
2. Season the chicken: Sprinkle the ranch and taco seasoning packets evenly over the chicken.
3. Cook the chicken: Cover and cook on high for 3-4 hours or on low for 6-8 hours until tender.
4. Shred the chicken: Use two forks to shred the chicken directly in the Crockpot. Stir and let it soak in the juices.
5. Assemble and serve: Fill tortillas with the shredded chicken and top with your favorite taco toppings. Ranch dressing makes a great sauce.

Recipe Tips

• Can I use chicken thighs instead of breasts?
  Yes, thighs work great and can add more flavor and moisture.
• How to keep chicken moist:
  Make sure there’s enough broth, and don’t overcook on high.
• Best taco toppings for ranch tacos:
  Try shredded lettuce, diced tomatoes, onions, shredded cheese, avocado, and a drizzle of ranch.
• Can I make this ahead of time?
  Yes, the shredded chicken stores well and can be reheated for quick meals.
• How to make it spicier:
  Add diced jalapeños or a pinch of cayenne pepper when adding seasonings.

What To Serve With Chicken Ranch Tacos

These tacos pair well with easy sides like:

• Mexican rice or cilantro lime rice
• Refried beans or black beans
• Chips and salsa or guacamole
• Street corn or a simple corn salad

How To Store Chicken Ranch Tacos

Refrigerate: Store leftover chicken in an airtight container in the fridge for up to 4 days.
Freeze: Freeze shredded chicken in portions for up to 2 months. Thaw and reheat as needed.

Chicken Ranch Tacos Nutrition Facts

• Calories: 294 kcal
• Carbohydrates: 8g
• Protein: 48g
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 146mg
• Sodium: 1583mg
• Potassium: 847mg
• Fiber: 1g
• Sugar: 2g
• Calcium: 14mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use frozen chicken?
Yes, but make sure to add extra cooking time and ensure it’s fully cooked before shredding.

Do I need to stir the seasonings in?
Not necessary—sprinkling over the top works fine as it will distribute during cooking.

Can I make this in the Instant Pot?
Yes, pressure cook on high for about 10-12 minutes, then shred and serve.

How to avoid watery chicken?
Use less broth or remove the lid in the last 30 minutes to reduce liquid.

Can I double the recipe?
Yes, just make sure your slow cooker can handle the volume.

Try More Recipes:

• Crock Pot Chicken Quinoa Burrito Bowl
• Crock Pot Chicken Quinoa Soup
• Crock Pot Chicken Pho