Slow Cooker Cool Ranch Chicken Tacos Recipe
A Flavor-Packed, 4-Ingredient Taco Night Hero!
Looking for a super simple, flavor-loaded dinner idea the whole family will love? These Slow Cooker Cool Ranch Chicken Tacos are your new go-to recipe! Made with just a few pantry staples and your slow cooker, you’ll get tender, seasoned shredded chicken wrapped in soft tortillas, ready to customize with all your favorite toppings.
Whether it’s Taco Tuesday or a busy weeknight, this dump-and-go recipe delivers bold flavor with minimal effort.
Ingredients You’ll Need
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2 lbs boneless, skinless chicken breasts
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1 packet ranch dressing mix (1 ounce)
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1 packet taco seasoning mix (1 ounce)
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½ cup chicken broth
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Flour tortillas (for serving)
Optional Toppings:
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Shredded cheese
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Lettuce
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Diced avocado
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Salsa or pico de gallo
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Chopped cilantro
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Sour cream or ranch drizzle
Step-by-Step Instructions
Step 1: Load the Slow Cooker
Place the chicken breasts in the bottom of your slow cooker. Sprinkle the ranch dressing mix and taco seasoning evenly over the chicken.
Pour in the chicken broth to help keep the chicken juicy and flavorful. Use a spoon or tongs to stir gently, ensuring the chicken is well coated with the seasonings.
Step 2: Let It Cook
Cover the slow cooker with the lid and cook:
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On low for 4–6 hours
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Or on high for 2.5–3.5 hours
The chicken is ready when it’s tender and shreds easily with a fork.
Step 3: Shred the Chicken
Once cooked, remove the chicken from the slow cooker and place it on a cutting board or plate.
Using two forks, shred the chicken into bite-sized pieces. Return it to the slow cooker and stir it back into the flavorful juices.
Step 4: Build Your Tacos
Warm up your flour tortillas, then spoon a generous amount of the shredded ranch chicken into each one.
Top with your choice of fresh toppings like cheese, lettuce, avocado, salsa, cilantro, or a drizzle of sour cream or ranch dressing.
Step 5: Serve and Enjoy
Serve the tacos immediately while hot. Pair with tortilla chips, Mexican rice, or a simple salad for a complete, satisfying meal.
Variations & Tips
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Spice It Up: Add a dash of hot sauce, jalapeños, or crushed red pepper to the seasoning mix for a kick.
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Healthier Option: Use corn tortillas and top with shredded cabbage or Greek yogurt instead of sour cream.
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No Flour Tortillas? Make Cool Ranch Chicken Bowls with rice or lettuce.
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Add Veggies: Add a can of corn or black beans to the slow cooker during the last hour of cooking.
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Use Leftovers: Perfect in wraps, burrito bowls, or quesadillas the next day!
Storage & Reheating
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Fridge: Store leftover shredded chicken in an airtight container for up to 4 days.
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Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheat: Warm in a skillet over medium heat or microwave in 30-second bursts, stirring in between.
Final Thoughts
These Slow Cooker Cool Ranch Chicken Tacos are proof that easy doesn’t mean boring. With bold ranch flavor, juicy shredded chicken, and all your favorite toppings, they’ll quickly become a weekly favorite. Toss everything in the slow cooker, walk away, and come back to a taco feast that’s ready to serve!