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Switch up taco night with these 4-ingredient slow cooker ranch tacos! The chicken shreds perfectly and is packed with flavor. Dinner has never been easier!
I love ranch. And I love tacos. Put the two together and I have found my new love! These were so easy to make with only 4 ingredients. The seasoning was great and the chicken shredded perfectly!
Can I Use the Instant Pot?
Want to speed up the cooking time? These ranch chicken tacos can easily be made in an instant pot. Add all of the ingredients to the pot. Secure the lid in the “seal” mode then cook on “manual” mode for 25 minutes. Allow the instant pot to release the steam then you can shred the chicken and enjoy!
Storing Leftovers
These slow cooker ranch tacos make the best leftovers! I’d recommend doubling the recipe because it’s perfect for making lunches and dinners all week long.
- In the Refrigerator: Store leftover chicken in an airtight container in the fridge for up to 5 days.
- In the Freezer: Once cooled, place the leftovers in a sealable bag or airtight container. Store in the freezer for up to 3 months.
- To Reheat: Thaw frozen meat in the refrigerator then reheat the salsa chicken in the microwave or over the stove until warmed through.
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Slow Cooker Ranch Chicken Tacos
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 package taco seasoning
- 1 package ranch dressing powder
- 1 cup chicken broth
Instructions
- Place the chicken into the bottom of the slow cooker.
- Sprinkle the taco seasoning and ranch powder over the chicken.
- Pour the chicken broth over the seasonings.
- Cover the slow cooker with the lid and cook on low for 6 hours or high for 4 hours.
- Shred the chicken using two forks. Serve with tortillas and your favorite taco toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
