If you are planning on making tacos today, then you have got to give this recipe a try! This Crock Pot Ranch Chicken Taco is perfect to serve if you are having guests over or just a simple family dinner! I’ve been making this recipe for a couple of years now, and it is still my favorite to this day! Don’t waste another minute not knowing how delicious this is. Enjoy!
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
8-10 small taco-sized flour tortillas or corn tortillas
4 boneless, skinless chicken breasts
Cilantro leaves – chopped
Shredded lettuce or Shredded cabbage
Red onion – thinly sliced
Add the chicken breasts to the bottom of a slow cooker.
Add chicken stock, ranch seasoning, and taco seasoning over the chicken breasts. Slightly toss until coated.
Cover and seal the slow cooker, then cook the chicken breasts for 3 to 4 hours on a high setting or 6 to 7 hours on a low setting.
Get the chicken breasts out from the slow cooker about 20 minutes before the cooking time ends and put them onto a clean plate. Use two forks to shred them into small pieces.
Put the shredded chicken back into the slow cooker, then stir until well coated with the sauce.
Add shredded chicken to each tortilla and top it with your favorite taco toppings.
Serve and enjoy!
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days.
For a spicy version, try serving these tacos with hot sauce or just by simply adding cayenne pepper to the slow cooker.