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Slow Cooker Ranch Chicken Tacos Recipe

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4.4 from 33 reviews

  • Author: Sara
  • Total Time: 4 hours 10 minutes to 6 hours 10 minutes
  • Yield: 6 servings

Description

Slow Cooker Ranch Chicken Tacos are an easy and flavorful dinner option where tender chicken breasts are slow-cooked with ranch seasoning, taco spices, salsa, and broth. Once shredded, the savory chicken is tucked into warm tortillas and topped with fresh vegetables, cheese, and creamy sour cream, creating a customizable and family-friendly meal perfect for busy weeknights.

Ingredients

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix (about 1 ounce)
  • 1 packet taco seasoning mix (about 1 ounce)
  • 1 cup chicken broth
  • 1 cup salsa
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 12 corn tortillas or flour tortillas

For Serving / Toppings

  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 avocado, sliced or diced
  • 1 cup shredded cheddar cheese
  • ¼ cup diced red onion
  • ¼ cup fresh cilantro leaves
  • ½ cup sour cream
  • Lime wedges, for serving

Instructions

  1. Prepare the slow cooker: Place the boneless, skinless chicken breasts in the slow cooker securely. Sprinkle the ranch seasoning mix and taco seasoning evenly over the chicken, ensuring full coverage for maximum flavor infusion.
  2. Add liquids and aromatics: Pour in the chicken broth and salsa over the seasoned chicken, then add the minced garlic. These ingredients will provide moisture and enhance flavor during the slow cooking process.
  3. Cook the chicken: Cover the slow cooker with its lid and cook on low heat for 4 to 6 hours, until the chicken is fully cooked through and tender enough to shred easily with forks.
  4. Shred the chicken: Once cooked, carefully remove the chicken breasts from the slow cooker and use two forks to shred the meat finely. Return the shredded chicken back to the slow cooker, mixing it with the cooking juices for added moisture and flavor.
  5. Finish with lime juice: Stir in fresh lime juice to the shredded chicken and let it sit for a few minutes to absorb the bright citrus notes, enhancing the overall taco flavor.
  6. Warm tortillas: Heat the corn or flour tortillas on a dry skillet or microwave until soft and pliable, ready for filling.
  7. Assemble the tacos: Fill each warm tortilla with a generous portion of shredded ranch chicken. Top with shredded lettuce, diced tomatoes, avocado slices, cheddar cheese, diced red onion, fresh cilantro, and a dollop of sour cream as desired.
  8. Serve: Serve tacos immediately with lime wedges on the side to squeeze fresh lime over the tacos for added zest.

Notes

  • For richer flavor, substitute chicken breasts with boneless, skinless chicken thighs.
  • Add black beans or corn directly into the slow cooker for extra texture and nutrition.
  • Customize heat level by using hot salsa, spicy taco seasoning, or diced jalapeños.
  • Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days.
  • Reheat chicken gently in a skillet or microwave with a splash of cooking juices to keep it moist.
  • Thaw chicken fully before placing in the slow cooker for safe and even cooking.
  • Both corn and flour tortillas work well; choose based on personal preference or dietary needs.
  • Cooked shredded chicken freezes well for up to several months when stored in a freezer-safe container.
  • Prep Time: 10 minutes
  • Cook Time: 4 to 6 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://sarasplate.com/slow-cooker-ranch-chicken-tacos-recipe/