Description
These Cool Ranch Chicken Tacos are a breeze to make in your slow cooker. With tender, juicy, ranch-seasoned chicken wrapped in soft tortillas and topped with your favorite fixings, this is a perfect dinner for busy nights!
Ingredients
Units
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 packet (30 g) ranch seasoning mix
- 1 packet (30 g) taco seasoning mix
- 1 cup (250 ml) chicken broth
- 1 tbsp lime juice
- 1 tsp garlic powder (optional)
For the Tacos:
- 8–10 small flour or corn tortillas
- Shredded lettuce
- Diced tomatoes
- Shredded cheese (cheddar, Monterey Jack, or your favorite)
- Sour cream or Greek yogurt
- Sliced jalapeños (optional)
Instructions
- Prepare the Chicken in the Slow Cooker:
- Place the chicken breasts in the bottom of your slow cooker.
- Sprinkle the ranch seasoning, taco seasoning, and garlic powder (if using) evenly over the chicken.
- Pour the chicken broth and lime juice over the chicken.
- Cook:
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and can be easily shredded with a fork.
- Shred the Chicken:
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and mix it with the remaining juices for extra flavor.
- Assemble the Tacos:
- Warm the tortillas in a skillet or microwave.
- Fill each tortilla with the shredded chicken and top with lettuce, tomatoes, cheese, sour cream, and jalapeños if desired.
- Serve:
- Serve immediately with lime wedges on the side for a burst of freshness.
Notes
- For an extra kick, add a few dashes of hot sauce or a pinch of cayenne to the slow cooker.
- This recipe works great with chicken thighs for a juicier option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.