Slow Cooker Ranch Chicken (Print version)

Juicy ranch-seasoned shredded chicken slow-cooked to perfection and loaded into taco shells with fresh toppings.

# What goes in:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts

→ Seasonings & Sauces

02 - 1 oz ranch seasoning mix (store-bought or homemade)
03 - 1 cup chicken broth
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - ½ tsp smoked paprika
07 - ½ tsp black pepper

→ Additional Flavor

08 - 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel), undrained

→ For Serving

09 - 8 small taco shells or tortillas (corn or flour)
10 - 1 cup shredded lettuce
11 - 1 cup shredded cheddar cheese
12 - ½ cup sour cream
13 - ½ cup diced tomatoes (optional)
14 - Fresh cilantro, chopped (optional)

# Cooking steps:

01 - Place the chicken breasts in the bottom of the slow cooker in an even layer.
02 - Sprinkle the ranch seasoning mix, garlic powder, onion powder, smoked paprika, and black pepper evenly over the chicken breasts.
03 - Pour the chicken broth and the can of diced tomatoes with green chilies (including juices) over the seasoned chicken.
04 - Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
05 - Remove the chicken from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker, stir to combine with the cooking juices, and let rest for 10 minutes to absorb the flavors.
06 - Warm the taco shells or tortillas according to package instructions.
07 - Divide the shredded ranch chicken evenly among the warmed taco shells. Top with shredded lettuce, cheddar cheese, sour cream, diced tomatoes, and fresh cilantro as desired. Serve immediately.

# Tips from flavorandfeast:

01 -
  • The ranch seasoning does all the heavy lifting so you can skip a cabinet full of spices and still get bold Tex Mex flavor.
  • Shredding the chicken right in those juices is a small move that makes every bite taste like it was marinating all day.
02 -
  • Do not skip the 10 minute soak after shredding because that is when the chicken transforms from merely cooked to genuinely juicy and flavorful.
  • If you lift the lid during slow cooking to check on it, add 15 to 20 minutes to the cook time since you just let all that trapped heat escape.
03 -
  • Make your own ranch seasoning to control sodium and avoid hidden fillers, it takes five minutes and tastes noticeably fresher.
  • For spicier tacos, stir in half a teaspoon of crushed red pepper or a few dashes of your favorite hot sauce during the last 30 minutes of cooking.

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