Description
These Cool Ranch Chicken Tacos are an easy and flavorful slow cooker recipe featuring tender chicken breasts seasoned with taco and ranch seasoning. Perfect for a casual weeknight dinner, the chicken cooks low and slow to absorb the bold, zesty flavors, making a delicious taco filling that pairs well with your favorite toppings and tortillas.
Ingredients
Scale
Chicken:
- 2 lb boneless skinless chicken breasts
Seasonings:
- 1 (1-oz) package taco seasoning
- 1 (1-oz) package ranch dressing mix
Liquid:
- ½ cup low sodium chicken broth
Instructions
- Prepare the chicken: Place the boneless skinless chicken breasts in the slow cooker, spreading them evenly in the base to ensure even cooking.
- Season the chicken: Sprinkle the taco seasoning and ranch dressing mix evenly over the chicken breasts to coat them thoroughly with the bold flavor blends.
- Add chicken broth: Pour ½ cup of low sodium chicken broth into the slow cooker around the chicken to keep it moist and help infuse flavors while cooking.
- Cook: Cover the slow cooker with the lid and cook on LOW heat setting for 4 to 6 hours until the chicken is fully cooked and tender enough to shred.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine with the juices for maximum flavor.
- Serve: Spoon the Cool Ranch chicken into warmed taco shells or tortillas, and add your favorite toppings such as lettuce, cheese, tomatoes, or sour cream.
Notes
- Cooking time may vary depending on your slow cooker model; check for an internal chicken temperature of 165°F (74°C) to ensure doneness.
- For spicier tacos, add a pinch of cayenne pepper to the seasoning mix.
- Use low sodium chicken broth to control the overall salt content.
- Leftover shredded chicken can be refrigerated up to 3 days or frozen for up to 3 months.
- To make it gluten free, ensure the taco seasoning and ranch dressing packages are labeled gluten free.
