Crockpot Chicken Ranch Tacos
These Crockpot Chicken Ranch Tacos are made with just 4 simple ingredients and cooked low and slow until perfectly tender. Serve the shredded ranch chicken in tortillas with your favorite toppings for an easy family dinner.
Servings: 6
Calories: 174kcal
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet taco seasoning or 3 tablespoons homemade taco seasoning
- 10 oz chicken broth
- Flour tortillas, corn tortillas, or taco shells, for serving
- Favorite taco toppings: lettuce, tomatoes, cheese, salsa, guacamole, cilantro, sour cream, or ranch dressing
- 1 bell pepper, sliced (optional)
- ½ onion, sliced (optional)
Instructions
- Place the chicken breasts in the crockpot. Sprinkle the ranch seasoning and taco seasoning evenly over the top.
- Pour in the chicken broth and add the sliced bell pepper and onion, if using.
- Cover and cook on high for 4-5 hours or low for 7-8 hours.
- 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.
- Serve in warm tortillas or taco shells with your favorite taco toppings.
Notes
- Boneless skinless chicken thighs can be used in place of chicken breasts.
- For extra ranch flavor, drizzle ranch dressing over the tacos before serving.
- Use flour tortillas, corn tortillas, crunchy taco shells, or serve the shredded chicken over rice for taco bowls.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled shredded chicken in a freezer-safe container or freezer bag for up to 3 months.
- Homemade taco seasoning and homemade ranch seasoning can be used in place of the seasoning packets.
Nutrition
Calories: 174kcal | Carbohydrates: 4g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 675mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg
