Imagine this: tender, juicy chicken infused with the irresistible tang of ranch seasoning and a subtle kick of taco spices, all wrapped in a soft tortilla. These Slow Cooker Cool Ranch Chicken Tacos are a game-changer for weeknight dinners or your next taco night. With minimal prep, the magic happens in your slow cooker while you go about your day. By dinnertime, you’ll have a flavorful, family-friendly meal that’s as easy as it is delicious.
This recipe combines the convenience of a slow cooker with the bold flavors of ranch dressing mix and taco seasoning, creating a dish that’s perfect for busy families, meal prepping, or entertaining. Let’s get cooking!
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) dry ranch seasoning mix
- 1 packet (1 oz) taco seasoning mix
- 1 cup chicken broth (or water for a lighter version)
- Juice of 1 lime (optional, for added freshness)
For Serving:
- Soft taco-sized tortillas (flour or corn)
- Toppings of choice: shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, salsa, and chopped cilantro
Instructions
1. Prepare the Chicken:
Place the chicken breasts or thighs in the slow cooker. Sprinkle the ranch seasoning mix and taco seasoning mix evenly over the chicken. Pour the chicken broth around the sides of the chicken (not directly over it to keep the seasonings on top). If you’re using lime juice, drizzle it over the chicken for a fresh zing.
2. Cook Low and Slow:
Cover the slow cooker with its lid. Cook on low for 6-8 hours or high for 3-4 hours, depending on your schedule. The chicken is ready when it’s fully cooked and shreds easily with a fork.
3. Shred the Chicken:
Once the chicken is done, remove it from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker and mix it well with the juices to soak up all that flavor. Let it sit on “warm” for about 10-15 minutes.
4. Assemble Your Tacos:
Warm your tortillas (a quick spin in the microwave or on a skillet does the trick). Scoop a generous amount of the shredded chicken onto each tortilla, then top it with your favorite toppings. Don’t forget a sprinkle of chopped cilantro for a fresh finish!
Tips
- Choose Your Chicken Wisely: While chicken breasts are leaner, chicken thighs stay moist and tender, making them ideal for slow-cooking.
- Extra Sauce: Love saucy tacos? Add ½ cup of your favorite salsa or a can of diced tomatoes with green chilies to the slow cooker for a juicy, flavorful kick.
- Tortilla Warm-Up: Warming your tortillas before serving makes them more pliable and enhances the taco experience.
- Meal Prep Hero: This chicken freezes beautifully! Make a double batch and freeze half for quick meals down the line.
Storage Instructions
- Refrigerate: Store any leftover chicken in an airtight container in the fridge for up to 4 days.
- Freeze: Cool the shredded chicken completely, then transfer it to a freezer-safe container or zip-top bag. It will keep for up to 3 months.
- Reheat: Thaw in the fridge overnight if frozen. Reheat in the microwave or stovetop, adding a splash of chicken broth if needed to keep it moist.
Variations
- Spicy Version: Add 1-2 teaspoons of chipotle chili powder or diced jalapeños to the slow cooker for an extra kick.
- Creamy Ranch Chicken: Stir in 4 oz of softened cream cheese during the last 30 minutes of cooking for a creamy twist.
- BBQ Ranch Chicken Tacos: Swap out the taco seasoning for BBQ seasoning and serve with coleslaw for a tangy-sweet variation.
- Taco Bowls: Skip the tortillas and serve the chicken over rice, quinoa, or a bed of lettuce for a low-carb option.
Nutrition Details
Serving Size: 1 taco (using a 6-inch tortilla)
- Calories: ~200
- Protein: 18g
- Fat: 7g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 1g
- Sodium: ~650mg
(Note: Nutrition details are estimates and will vary based on ingredients and toppings used.)
FAQ
1. Can I use frozen chicken in the slow cooker?
Yes, you can, but the cooking time may need to be extended slightly. Ensure the chicken reaches an internal temperature of 165°F before shredding.
2. What can I serve with these tacos?
Pair them with classic sides like Spanish rice, refried beans, or a fresh corn salad. Chips and guacamole are always a hit, too!
3. Can I make this recipe in an Instant Pot?
Absolutely! Use the “Poultry” setting or manual pressure cook for 10-12 minutes, then quick release the pressure.
4. How do I avoid dry chicken?
Using thighs instead of breasts helps retain moisture. If using breasts, make sure to keep enough liquid in the slow cooker, and don’t overcook.
This recipe is the perfect blend of convenience and flavor. With these tacos on your menu, you’re just one slow cooker away from a fiesta-worthy meal! 🌮
