Slow Cooker Ranch Tacos (Print version)
Juicy ranch-seasoned shredded chicken tucked into warm tortillas with fresh toppings for an effortless weeknight meal.
# What you'll need:
→ Poultry
01 - 2 lbs boneless, skinless chicken breasts (thighs may be substituted)
→ Seasonings & Sauces
02 - 1 packet (1 oz) ranch seasoning mix
03 - 1 packet (1 oz) taco seasoning mix
04 - ½ cup low-sodium chicken broth
→ For Serving
05 - 12 small corn or flour tortillas, warmed
06 - 1 cup shredded lettuce
07 - 1 cup diced tomatoes
08 - 1 cup shredded cheddar cheese
09 - ½ cup sour cream
10 - ¼ cup chopped fresh cilantro
11 - Lime wedges
# How to make it:
01 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
02 - Sprinkle the ranch seasoning and taco seasoning evenly over the top of the chicken.
03 - Pour the chicken broth around the sides of the chicken rather than directly on top, to keep the seasonings from washing off.
04 - Cover and cook on low for 4 to 6 hours, until the chicken is very tender and shreds apart easily with a fork.
05 - Using two forks, shred the chicken directly in the slow cooker. Stir well so the shredded meat absorbs the juices and seasonings.
06 - Warm the tortillas according to the package instructions.
07 - Fill each tortilla with the shredded ranch chicken, then top with lettuce, tomatoes, cheddar cheese, sour cream, cilantro, and a squeeze of fresh lime. Serve immediately.
# Expert suggestions:
01 -
- The dual seasoning trick makes the chicken taste like you spent hours developing layers of flavor when you barely lifted a finger.
- It practically begs to be customized with whatever toppings you have lingering in the fridge.
02 -
- Pouring broth directly over the seasoned chicken will rinse off the seasoning and leave you with bland meat so always pour around the edges.
- Do not rush the cook time on high because the low and slow method is what makes the chicken truly shred worthy.
03 -
- Chicken thighs will always reward you with juicier more forgiving results especially if your slow cooker runs hot.
- Toast your tortillas right before serving because the difference between a warmed tortilla and a charred one is the difference between a good taco and a great one.