Slow Cooker Ranch Chicken Tacos (Printable version)
Juicy ranch-seasoned shredded chicken cooked low and slow, served in warm tortillas with fresh toppings.
# What you need:
→ Poultry
01 - 2 lbs boneless, skinless chicken breasts or thighs
→ Seasonings & Sauces
02 - 1 packet (1 oz) ranch seasoning mix
03 - 1 packet (1 oz) taco seasoning mix
04 - ½ cup low-sodium chicken broth
→ For Serving
05 - 12 small corn or flour tortillas, warmed
06 - 1 cup shredded lettuce
07 - 1 cup diced tomatoes
08 - 1 cup shredded cheddar cheese
09 - ½ cup sour cream
10 - ¼ cup chopped fresh cilantro
11 - Lime wedges
# How to make it:
01 - Place the chicken breasts in an even layer at the bottom of the slow cooker.
02 - Sprinkle the ranch seasoning mix and taco seasoning mix evenly over the top of the chicken.
03 - Pour the chicken broth around the sides of the chicken rather than directly on top to keep the seasonings in place.
04 - Cover the slow cooker and cook on low for 4 to 6 hours, or until the chicken is fork-tender and easily shreds apart.
05 - Using two forks, shred the chicken directly inside the slow cooker and stir thoroughly so the meat absorbs the seasoned juices.
06 - Warm the tortillas according to package directions until pliable and lightly toasted.
07 - Fill each warm tortilla with the shredded ranch chicken and top with lettuce, tomatoes, cheddar cheese, sour cream, cilantro, and a squeeze of fresh lime. Serve immediately.
# Expert tips:
01 -
- You literally toss three things into a slow cooker and walk away, which feels like cheating but tastes like effort.
- The ranch seasoning does something magical with the taco spices that makes people ask for the recipe every single time.
02 -
- Pouring broth directly over the seasoned chicken will wash off the spices, so always pour around the sides like you are watering a plant.
- Do not rush the cooking time, because chicken that has not cooked long enough will resist shredding and turn out stringy instead of tender.
03 -
- Chicken thighs will always give you a more forgiving and juicy result, especially if you are prone to forgetting about the slow cooker for an extra hour.
- Warming tortillas in a dry cast iron skillet for about thirty seconds per side gives them a slight char that makes people think you did way more work than you did.