Slow Cooker Ranch Chicken Tacos (Printable Version)
Juicy ranch-seasoned shredded chicken slow-cooked to perfection and loaded into taco shells with fresh toppings.
# What You Need:
→ Meats
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 (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 - ½ cup sour cream
13 - ½ cup diced tomatoes (optional)
14 - Fresh cilantro, chopped (optional)
# How-To:
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 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 tender and reaches 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 according to the package directions.
07 - Divide the 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 Hints:
01 -
- The ranch seasoning does all the heavy lifting, so you barely need to think about spice combinations or marinating ahead of time.
- Shredding the chicken and letting it swim back in those juices for ten minutes is the kind of small step that makes people ask what your secret is.
02 -
- Do not skip the ten minute soak after shredding because that is when the chicken transforms from simply cooked to genuinely flavorful.
- Chicken thighs will give you juicier results but take slightly longer to shred cleanly, so add about thirty minutes to the cook time if you make the switch.
03 -
- If you want more kick, add half a teaspoon of crushed red pepper flakes to the seasoning mix before cooking rather than trying to spice it after the fact.
- Letting the shredded chicken rest in the juices off heat but still covered is the single best thing you can do for texture and flavor absorption.