When a friend first told me you could use ranch packets to make wonderful chicken, I was doubtful. I was skeptical at first, but after giving it a try, I’m a big fan. I was a little nervous to try Crock Pot Ranch Chicken Tacos (I tend to overthink things!) It would be silly not to try this recipe, and I’m so glad I did because now I always make extra and store it in the freezer for future use. You could believe that this seasoning won’t work with anything else, but you’ll be pleasantly surprised. Finding a recipe that checks all of your boxes in terms of ease of preparation, flavor, and the ability to incorporate leftovers into a variety of other dishes is a true culinary triumph.
Since I prepare some form of taco at least twice a week, the fact that this is a taco dish makes it even more special to me. My loved ones would stop eating with me if I just cooked one way, therefore I’m always on the lookout for new and exciting recipes to explore. I find it hard to believe they want to keep serving the same taco version as before, but I won’t be complaining as long as it remains a fan favorite.
I love using the chicken in different recipes when there are leftovers or when I prepare a double batch. It’s also great for making tasty nachos. Take advantage of the cooked chicken by being inventive and making some extra.
Ingredients:
4 chicken breasts, skinned and boneless
1 cup chicken stock (optionally reduced in sodium).
Sodium-free taco seasoning (about 2 tablespoons) – (or 1 packet of taco seasoning)
The equivalent of one package of ranch seasoning
Taco-sized flour or corn tortillas, around 8-10
Extras That You’re Free to Add
Shaved or shredded
The avocado was diced and used as a garnish.
Tomatoes that have been diced
Finely chopped romaine or cabbage, or shredded lettuce
Chop some cilantro and finely slice some red onion
Instructions:
Throw some chicken breasts into the slow cooker.
Chicken stock is poured in and the chicken is seasoned with taco and ranch mixes. Cozy up for 3–4 hours on hot or 6–7 hours on low, covered.
Twenty minutes before serving, remove chicken from slow cooker using slotted spoon; transfer to bowl; use two forks to shred chicken; return chicken to slow cooker; stir.
To serve, stuff tortillas with shredded chicken and let people add whatever they like.
Enjoy!
Notes
If you’re going to use lettuce or cabbage, my recommendation is iceberg lettuce for tacos. Pick up a bag of pre-shredded lettuce from the grocer or shred your own. When it comes to tacos, I prefer those with shredded cabbage. I prefer it since it retains its crunchiness and you won’t have limp lettuce. I use a very fine grater to shred my own cabbage, but pre-shredded bags are readily available.
To make the chicken spicier, try sprinkling some cayenne pepper on top after you’ve seasoned it with the taco and ranch seasonings, using a spicy taco seasoning package, or shaking on some of your preferred hot pepper sauce. If you’re going to be sharing the chicken with someone who don’t have a high tolerance for heat, you can provide hot pepper sauces so that they can add as much or as little as they like.
Extras can be kept in the fridge for up to four days if stored properly in an airtight container. You won’t believe how well this precooked chicken blends into other dishes, and you’ll appreciate the time savings.
If you want leftovers, it’s simple to make twice as much of the dish. If your Crock Pot isn’t at least 6 quarts, you can forget it. Cooking time should be increased by around an hour as well.
Freezing Prepared Chicken In order to freeze the cooked chicken, it must first be allowed to cool fully before being transferred to airtight containers or freezer bags. Separate it into the quantity you’ll need for each recipe and freeze it; that way, you may thaw only the amount you need.