Oh my gosh, you have to try these Crock Pot Ranch Chicken Tacos! They’re my go-to when life gets crazy (which, let’s be real, is most days). Just toss a few ingredients in the slow cooker in the morning, and by dinnertime, you’ve got the most tender, flavorful chicken ready to pile into taco shells. The ranch seasoning gives it this creamy, herby kick that makes it totally different from regular taco meat. My kids go nuts for these – even my picky eater who usually pushes veggies aside will happily eat them loaded with lettuce and salsa!
Table of Contents
Table of Contents
Why You’ll Love These Crock Pot Ranch Chicken Tacos
Listen, I know we’re all drowning in busy weeknights, which is exactly why these tacos are my secret weapon. Here’s why they’ll become your new favorite too:
- Set it and forget it magic: Dump everything in the Crock Pot before work and come home to a kitchen smelling like a Mexican restaurant
- That ranch twist: The combo of taco and ranch seasoning creates this creamy, herby flavor that makes boring chicken tacos seem downright sad
- Kid-approved (seriously!): My picky eaters actually beg for these – the ranch flavor makes even lettuce seem exciting to them
- Crazy versatile: Serve in shells, over rice, on salads – leftovers never go to waste
- Healthy-ish: With lean chicken and all the fresh toppings, you can feel good about seconds
Trust me, once you try these, you’ll wonder how you ever made tacos any other way!
Ingredients for Crock Pot Ranch Chicken Tacos
Okay, let’s talk ingredients – and I promise, nothing fancy here! The magic happens with just a handful of simple things you probably already have. Here’s what you’ll need to make these ridiculously easy tacos:
- 3-4 chicken breasts (I use Eating Right 97% fat-free, but any boneless skinless breasts work)
- 1 packet low-sodium taco seasoning (mild for my kids, but grab spicy if you like heat!)
- 1 packet Ranch seasoning mix (that hidden valley magic!)
- 2 cups low-sodium chicken broth (trust me, this keeps everything juicy)
- Taco shells (corn or flour – no judgment here)
- Your favorite toppings: shredded lettuce, pico de gallo, light sour cream – go wild!
See? Told you it was simple! Now let’s make some magic happen…
How to Make Crock Pot Ranch Chicken Tacos
Alright, let’s get cooking! This is seriously one of those “why didn’t I think of this sooner” recipes. The hardest part is remembering to start it in the morning – and even that’s easy once you get into the routine!
Step 1: Prepare the Chicken Mixture
First, grab your Crock Pot – any size will do, but I use my trusty 6-quart. Toss in those chicken breasts (no need to thaw if you forgot – frozen works too!). Sprinkle both seasoning packets evenly over the top like you’re making magic chicken fairy dust. Then pour in that chicken broth – it’ll keep everything juicy and help the flavors meld together beautifully. Give it one quick stir just to mix the seasonings into the liquid, but don’t worry about coating the chicken perfectly. That’s it! Lid on, and you’re already halfway done.
Step 2: Slow Cook to Perfection
Now comes the hard part – waiting! Set your Crock Pot to low for 4-6 hours. I usually do 6 hours when I’m at work, but 4 hours gives you perfectly tender chicken if you’re home. You’ll know it’s ready when your whole house smells amazing and the chicken shreds easily with a fork. No peeking before 4 hours though – every time you lift that lid, you’re adding cooking time!
Step 3: Shred and Serve
This is my favorite part! Use two forks to shred that chicken right in the Crock Pot – it should fall apart effortlessly. Let it sit in that delicious broth for about 10 minutes to soak up all the flavors while you prep your toppings. Then load up those taco shells! I like to use a slotted spoon to drain excess liquid, but leave a little – that’s where all the flavor lives. Top with your favorites – we go crazy with lettuce, fresh pico, and a dollop of sour cream. Dinner is served!
Tips for the Best Crock Pot Ranch Chicken Tacos
After making these tacos about a hundred times (no exaggeration!), I’ve picked up some tricks that take them from good to “oh my gosh, what’s your secret?” level:
- Spice it your way: My kids like it mild, but sometimes I’ll add a pinch of cayenne to my portion after shredding – perfect compromise!
- Fresh salsa makes all the difference: The jarred stuff works in a pinch, but chopping up fresh tomatoes, onions, and cilantro? Game changer.
- Don’t skip the soak: Letting the shredded chicken sit in the broth for those extra 10 minutes? That’s when the magic really happens.
- Double batch = happy future you: This recipe freezes beautifully – just portion out the shredded chicken with some broth for instant taco nights later!
Little tweaks, big flavor – that’s my motto!
Print
Crock Pot Ranch Chicken Tacos Your Family Will Devour
Easy and flavorful Crock Pot Ranch Chicken Tacos made with tender chicken, taco seasoning, and ranch dressing mix. Perfect for a quick family dinner.
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
Ingredients
- 3–4 Eating Right (97% fat free) chicken breasts
- 1 packet low sodium taco seasoning (Mild)
- 1 packet Ranch seasoning mix
- 2 cups low sodium and fat free chicken broth
- shredded lettuce
- pico de gallo or salsa
- light or fat free sour cream
- taco shells
Instructions
- Put chicken, taco seasoning, ranch seasoning, and chicken broth in Crock Pot.
- Cook on low for 4-6 hours.
- Shred chicken with fork and let it soak up the broth.
- Serve in taco shells topped with lettuce, tomato/salsa, and sour cream.
Notes
- Adjust taco seasoning spice level to your preference.
- Use fresh salsa for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Serving Suggestions for Crock Pot Ranch Chicken Tacos
Now, let’s talk about how to turn these tacos into a full-on fiesta! My family loves pairing them with cilantro lime rice – the bright flavors cut through the creamy ranch perfectly. A simple avocado salad with tomatoes and red onion adds freshness, while black beans make it extra filling. For busy nights, I’ll grab a bag of Mexican street corn from the freezer aisle – total lifesaver! And don’t forget the margaritas… you know, for the adults 😉
Storage and Reheating Instructions
Here’s the best part – these tacos might taste even better the next day! Store leftover chicken in an airtight container with some of that delicious broth (keeps it super moist) for up to 3 days in the fridge. To reheat, just pop it in the microwave for 60-90 seconds or warm it gently in a skillet with a splash of broth. If you’ve got extra, freeze individual portions in freezer bags – they’ll keep for 2-3 months and thaw overnight in the fridge for instant taco nights!
Nutritional Information for Crock Pot Ranch Chicken Tacos
Now, I’m no nutritionist, but here’s the skinny on these tacos – they’re way lighter than you’d think! One loaded taco comes in around 250 calories, with 25g protein to keep you full. Using low-sodium everything keeps the salt in check (about 450mg sodium per serving). Of course, your exact numbers might dance around a bit depending on toppings and brands – that sour cream dollop adds up! But compared to restaurant tacos? These are practically health food that tastes like cheat day.
Frequently Asked Questions
I get asked about these tacos ALL the time – here are the questions that pop up most often in my kitchen (and my DMs!):
Can I use frozen chicken breasts?
Absolutely! That’s my secret for busy mornings – just toss them in frozen. You might need to add 30-60 extra minutes to the cook time, but they’ll turn out just as tender. No need to thaw first – lifesaver!
How can I make these tacos spicier?
Oh, I’ve got you! Swap in hot taco seasoning, add a diced jalapeño to the Crock Pot, or stir in some chipotle powder when shredding. My husband loves it when I drizzle sriracha over his portion – easy way to customize!
What if I don’t have chicken broth?
No sweat – water works in a pinch, though the flavor won’t be quite as rich. Better yet? Use the leftover liquid from a jar of pickled jalapeños for an extra kick!
Can I make this recipe in an Instant Pot?
You bet! Cook on high pressure for 15 minutes with quick release. The chicken shreds just as beautifully, though I still think the slow cooker gives the best flavor meld. If you want to see more slow cooker magic, check out this crockpot lasagna soup recipe!
Share Your Crock Pot Ranch Chicken Tacos Experience
Okay, now I need to hear from you! Did your family go crazy for these tacos like mine does? Leave a comment below telling me your favorite toppings or any fun twists you tried. And if you loved them as much as we do, give this recipe a rating – it makes my day seeing those stars light up! Your feedback helps me create more recipes that busy families will adore. Now go enjoy those tacos – you’ve earned it! You can also follow along for more quick meals on our Facebook page.
