Crockpot Chicken Ranch Tacos

These Crockpot Chicken Ranch Tacos call for only 4 simple ingredients! Boneless skinless chicken breasts are slow cooked with ranch seasoning, taco seasoning, and chicken broth until tender enough to shred, then served in warm tortillas with your favorite toppings.

If your family loves taco night as much as mine does, these Crockpot Chicken Ranch Tacos are a must-try recipe! Made with just a few simple ingredients, this easy slow cooker recipe lets you toss everything into the crockpot in the morning and come back to tender shredded chicken by dinnertime. Serve the chicken in flour tortillas, corn tortillas, crunchy taco shells, over lettuce, or even on top of tortilla chips for an easy meal everyone will enjoy. If you love easy ranch chicken recipes, be sure to check out my Slow Cooker Ranch Chicken Enchiladas too!

Ingredient Notes

See the printable recipe card below for exact ingredients and amounts.

• Chicken Breasts: Boneless skinless chicken breasts become tender and easy to shred after slow cooking. They’re perfect for making flavorful shredded chicken tacos.
• Ranch Seasoning: Use your favorite ranch seasoning packet for classic ranch flavor.
• Taco Seasoning: Store-bought or homemade taco seasoning both work great in this recipe.
• Bell Peppers & Onions: Optional, but a great way to add extra flavor and veggies to the slow cooker.

Easy Ways to Change It Up

• Use chicken thighs: Boneless skinless chicken thighs work just as well and stay incredibly tender.
• Add salsa: Stir in your favorite salsa to create an easy sauce and add extra flavor.
• Make taco bowls: Skip the tortillas and serve the shredded ranch chicken over rice with your favorite toppings, similar to my Instant Pot Taco Bowls.
• Pile it onto nachos: Use the ranch chicken as a topping for loaded nachos.
• Use homemade seasoning: Swap the seasoning packets for homemade taco seasoning made with chili powder, garlic powder, onion powder, paprika, and red pepper flakes.

How to Make Crockpot Chicken Ranch Tacos

Step 1. Place the chicken breasts in the crock pot. Sprinkle the ranch seasoning and taco seasoning evenly over the top of the chicken.

Step 2. Pour in the chicken broth and add the sliced bell peppers and onions, if using. Place the lid on the slow cooker and cook on high for 4-5 hours or low for 7-8 hours.

Step 3. Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the cooking liquid before serving.

Step 4. Serve the shredded chicken in warm tortillas and add your favorite taco toppings such as lettuce, tomatoes, cheese, red onions, salsa, guacamole, or cilantro. For even more ranch flavor, drizzle a little ranch dressing on top before serving.

Serving Suggestions

These Crockpot Chicken Ranch Tacos pair perfectly with simple Mexican-inspired sides. Try serving them with Easy Mexican Rice, Charro Beans or black beans, Restaurant-Style Tableside Guacamole, or my Mexican Street Corn Casserole for a complete Taco Tuesday meal.

Storage & Freezing

Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.

Freeze cooled shredded chicken in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

To make this recipe a freezer meal, combine the chicken, ranch seasoning, taco seasoning, and chicken broth in a freezer bag and freeze until ready to cook.

Crockpot Ranch Chicken Tacos Recipe FAQs

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