I remember the first time my friend suggested using ranch packets to make delicious chicken, and I couldn’t help but feel skeptical about the idea. However, I decided to give it a shot, and to my surprise, I became an instant fan. So when I stumbled upon the recipe for Crock Pot Ranch Chicken Tacos, I couldn’t resist trying it out, even though my overthinking tendencies made me a little hesitant. But with a recipe so simple and enticing, I knew I had to give it a go, and I’m glad I did. In fact, I loved it so much that I started making extra and freezing it to use in other dishes, and believe it or not, the ranch seasoning surprisingly complements a wide range of recipes.
What brings this taco recipe even closer to my heart is my passion for making different variations of tacos 2-3 times a week. My family is constantly craving new and unique flavors, and the Crock Pot Ranch Chicken Tacos have become their favorite go-to version. It’s amazing how they’re hooked on this particular version, considering how they usually crave variety, but I’m not complaining; in fact, it makes my taco nights a lot easier and more enjoyable.
The versatility of the leftovers is what truly excites me. When there’s chicken left over, or when I make a double batch intentionally, I take pleasure in incorporating the chicken into other dishes. Whether it’s adding it to nachos or using it as a protein base for various meals, the possibilities are endless. It’s a joy to be creative in the kitchen and have cooked chicken ready to go for whenever inspiration strikes.
In summary, the discovery of Crock Pot Ranch Chicken Tacos has been a game-changer for my taco nights and beyond. This easy-to-make and delicious recipe not only satisfies my family’s taco cravings but also opens up a world of opportunities for using the chicken in various other dishes. So, I encourage everyone to try this recipe, be bold, and explore the multitude of flavorful options that come with having cooked chicken on hand. Your taste buds and your family will thank you!
Ingredients
4 boneless skinless chicken breasts
1 cup chicken stock – low sodium if you prefer
2 tablespoons low sodium taco seasoning – (or 1 packet of taco seasoning)
1 packet ranch seasoning
8-10 small taco-sized flour tortillas or corn tortillas
Optional Accompaniments
Shredded cheese
Diced avocado
Diced tomato
Shredded lettuce or Shredded cabbage
Red onion – thinly sliced
Cilantro leaves – chopped
Directions
Place chicken breasts in the bottom of the slow cooker.
Pour in the chicken stock, then sprinkle the chicken breasts with taco seasoning and ranch seasoning. Cover and cook on high for 3-4 hours or on low for 6-7 hours.
About 20 minutes before serving, use a slotted spoon to transfer chicken to a bowl, shred with 2 forks, then return to slow cooker and stir.
When ready to serve, fill tortillas with shredded chicken and let each person choose their toppings.
Enjoy!
Notes
• Lettuce or Cabbage: Iceberg lettuce is the best type for tacos in my opinion! Either shred the lettuce yourself or grab a bag of shredded lettuce from the store. I am a shredded cabbage fan when it comes to tacos. I love the crunch and you don’t wind up with wilted lettuce. I shred my own cabbage very thin, but you can also grab a bag of shredded cabbage if that is easier for you.
• Kick up the Heat: For spicier chicken, add cayenne pepper along with the taco and ranch seasonings, use a spicy taco seasoning mix, or shake some of your favorite hot pepper sauce. If others who do not have a love of all things spicy will be sharing the chicken, then you can set out some hot pepper sauces and let everyone choose their level of heat.
• Leftovers: Store the leftovers in an airtight container in the refrigerator for up to 4 days. You will be amazed at how well this chicken works in other recipes and with it already cooked, you will save time.
• Double the Recipe: If you want to have leftovers, doubling the recipe is easy. You will need a Crock Pot that holds 6 quarts or more. Also, increase the cooking time by about an hour.
• Freezing the Cooked Chicken: Once the chicken is completely cool, transfer to airtight containers or freezer bags. I would divide it and freeze amounts that you will need for a recipe – this way you can pull out and thaw just what you are needing.
Conclusion:
Crock Pot Ranch Chicken Tacos are a culinary revelation that combines simplicity, flavor, and versatility in one delightful dish. Initially skeptical about the idea of using ranch packets, I was pleasantly surprised by how delicious and easy this recipe turned out to be. The tender and flavorful chicken, infused with the ranch seasoning, creates a mouthwatering filling for the tacos that has become a family favorite.
As someone who enjoys making different variations of tacos frequently, this recipe holds a special place in my heart, satisfying my family’s cravings for unique flavors. The fact that they have embraced this version wholeheartedly speaks volumes about its delectable taste and the irresistible combination of ranch and chicken.
What truly excites me about this recipe is the abundance of leftovers and the versatility they offer. With extra chicken on hand, I can effortlessly incorporate it into other dishes, like nachos or salads, adding a burst of flavor and protein. It’s a time-saving and creative solution for busy meal planning.
Crock Pot Ranch Chicken Tacos have become a go-to dish in my kitchen, providing an easy and delicious option for taco nights and beyond. With the convenience of the slow cooker and the incredible ranch-infused chicken, this recipe has made cooking a joyous experience. I highly recommend giving it a try; it’s a guaranteed way to elevate your taco game and make your family eagerly anticipate taco nights. So, embrace the flavors, savor the simplicity, and enjoy the versatility of Crock Pot Ranch Chicken Tacos in your culinary adventures.