Slow Cooker Ranch Chicken Tacos (Printable)
Juicy ranch-seasoned shredded chicken tucked into tacos — slow-cooked to perfection with minimal effort.
# What You'll 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
14 - Fresh cilantro, chopped
# How-To Steps:
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 slow cooker, 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 or in the oven 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 Advice:
01 -
- The ranch seasoning does all the heavy lifting, so you get layered flavor without touching more than three spices.
- Shredding the chicken and letting it swim back in those juices makes every taco bite impossibly tender and saucy.
02 -
- Do not skip the 10 minute soak after shredding, because that is the difference between good chicken and chicken people text you about later.
- If you lift the lid during cooking to check on it, you add roughly 15 to 30 minutes to the total time, so resist the urge to peek.
03 -
- Let the chicken rest for five minutes before shredding so the juices redistribute instead of spilling onto your cutting board.
- Toasting the taco shells right before serving gives them a structural crunch that holds up to the saucy filling without collapsing on the first bite.