Slow Cooker Ranch Chicken Tacos (Printable version)

Juicy ranch-seasoned shredded chicken slow-cooked to perfection and served in crispy taco shells with fresh toppings.

# What you'll need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts

→ Seasonings and Sauces

02 - 1 oz ranch seasoning mix
03 - 1 cup chicken broth
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - ½ tsp smoked paprika
07 - ½ tsp black pepper

→ Additional Flavor

08 - 1 can (10 oz) diced tomatoes with green chilies, undrained

→ For Serving

09 - 8 small taco shells or tortillas (corn or flour)
10 - 1 cup shredded lettuce
11 - 1 cup shredded cheddar cheese
12 - ½ cup sour cream
13 - ½ cup diced tomatoes (optional)
14 - Fresh cilantro, chopped (optional)

# Directions:

01 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
02 - Evenly sprinkle the ranch seasoning mix, garlic powder, onion powder, smoked paprika, and black pepper over the chicken breasts.
03 - Pour the chicken broth and the can of diced tomatoes with green chilies, including all juices, over the seasoned chicken.
04 - Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is fork-tender and cooked through to an internal temperature of 165°F.
05 - Transfer the chicken to a cutting board and shred using two forks. Return the shredded chicken to the slow cooker, stir to coat in the cooking juices, and let it rest for 10 minutes to absorb the flavors.
06 - Warm the taco shells or tortillas in a dry skillet over medium heat for about 30 seconds per side, or according to package directions.
07 - Divide the shredded ranch chicken evenly among the warmed taco shells. Top with shredded lettuce, cheddar cheese, sour cream, diced tomatoes, and fresh cilantro as desired. Serve immediately.

# Expert Advice:

01 -
  • The ranch seasoning does something magical to chicken that makes people think you spent hours seasoning and perfecting it.
  • You can prep everything in under ten minutes then walk away until your house smells incredible.
02 -
  • Do not skip the step where you return the shredded chicken to the juices because that ten minute soak is where the magic actually happens.
  • If you lift the lid during cooking to check on it you add about thirty minutes to the cook time every single time so just leave it alone.
03 -
  • Make a double batch of the chicken and freeze half in its cooking juices because it reheats beautifully and saves you from cooking on a busy weeknight down the road.
  • Use a slotted spoon when serving so you get tender chicken without soggy tortillas and save the leftover broth for seasoning rice or soup later.

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