Slow Cooker Ranch Chicken Tacos (Print View)
Juicy ranch-seasoned shredded chicken made effortlessly in the slow cooker, perfect for loading into taco shells.
# What You Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts
→ Seasonings & Sauces
02 - 1 oz ranch seasoning mix
03 - 1 cup chicken broth
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp black pepper
→ Additional Flavor
08 - 1 (10 oz) can 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 - 1/2 cup sour cream
13 - 1/2 cup diced tomatoes (optional)
14 - Fresh cilantro, chopped (optional)
# How-To Steps:
01 - Place the chicken breasts in the bottom of a slow cooker in a single layer.
02 - Sprinkle the ranch seasoning mix, garlic powder, onion powder, smoked paprika, and black pepper evenly over the chicken breasts.
03 - Pour the chicken broth and the entire can of diced tomatoes with green chilies, including the 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 - Remove the chicken from the slow cooker and shred using two forks. Return the shredded chicken to the pot, stir to combine with 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 in the oven according to package directions.
07 - Divide the shredded ranch chicken among the warmed taco shells or tortillas. Top with shredded lettuce, cheddar cheese, sour cream, diced tomatoes, and fresh cilantro as desired. Serve immediately.
# Expert Hints:
01 -
- The ranch seasoning does all the heavy lifting, so you get bold flavor with almost zero effort.
- Shredding the chicken directly in those slow cooker juices makes every bite ridiculously moist.
02 -
- Resist the urge to lift the lid during cooking because every peek lets moisture escape and adds roughly 15 minutes to your cook time.
- Letting the shredded chicken sit in the juices for those extra 10 minutes is the step that turns good tacos into unforgettable ones.
03 -
- Pat the chicken breasts dry before seasoning so the spices adhere evenly instead of sliding off into the liquid.
- If you want a thicker filling, ladle out some of the cooking liquid before returning the shredded chicken so it coats rather than drowns.