Slow Cooker Ranch Chicken Tacos (Print Page)

Tender ranch-seasoned shredded chicken slow-cooked to perfection and served in crispy taco shells with classic Tex-Mex toppings.

# 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 - 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 chicken breasts in the bottom of the slow cooker in a single layer.
02 - Sprinkle ranch seasoning mix, garlic powder, onion powder, smoked paprika, and black pepper evenly over the chicken breasts.
03 - Pour chicken broth and diced tomatoes with green chilies along with their juices over the seasoned chicken.
04 - Cover 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 taco shells or tortillas in a dry skillet, oven, or microwave according to package directions.
07 - Divide the ranch chicken evenly 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 Tips:

01 -
  • The ranch seasoning does all the heavy lifting, so you get bold, tangy flavor without measuring a dozen spices.
  • Shredding the chicken straight in the slow cooker means every strand soaks up those rich juices and nothing dries out.
02 -
  • Do not skip the 10 minute soak after shredding, because that is when the chicken transforms from good to irresistible.
  • Check your ranch seasoning label carefully if you need gluten free, since some brands sneak in wheat based fillers.
03 -
  • Use chicken thighs instead of breasts if you want shredded meat that stays impossibly juicy even after a full day in the warmer.
  • A squeeze of fresh lime juice right before serving wakes up every flavor on the plate in a way nothing else can.

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