These Crock Pot Ranch Chicken Tacos are simply the best! Made with amazing ingredients, you will not be disappointed with this recipe at all! Invite your friends over and surprise them with these delicious treats! I promise you that they are worth all your time and effort. Enjoy!
Ingredients:
8-10 small taco-sized flour tortillas or corn tortillas
4 boneless, skinless chicken breasts
1 packet ranch seasoning
2 tbsp low sodium taco seasoning – (or 1 packet of taco seasoning)
1 c chicken stock – low sodium if you prefer
Optional Accompaniments
Shredded lettuce or Shredded cabbage
Red onion – thinly sliced
Diced tomato
Diced avocado
Cilantro leaves – chopped
Directions:
Lay the chicken breasts on the bottom of a slow cooker and arrange them in a single layer.
Add ranch seasoning, taco seasoning, and chicken stock over the chicken breasts.
Cover the slow cooker, then cook the chicken for about 3 to 4 hours on a high setting or 6 to 7 hours on a low setting.
Remove the chicken breasts from the slow cooker 20 minutes before the cooking time ends and transfer them into a mixing bowl. Use two forks to shred the chicken breasts into small pieces.
Put the shredded chicken back into the slow cooker, then stir until well blended.
Fill each tortilla with the shredded chicken and top with your favorite toppings.
Serve right away and enjoy!
Notes:
You can serve this with shredded lettuce if you want. You will surely love it!
Feel free to add cayenne pepper to make the chicken spicy. I also like to add hot sauce when serving!
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days.
When freezing, make sure to thaw first before reheating.
You can double the ingredients if you are having more guests over!