Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch seasoning mix
- 1 cup chicken stock
- ¼ cup chopped cilantro
- 12 flour or corn tortillas
- 1 bottle ranch dressing
- Shredded cheese, diced tomatoes, shredded lettuce, diced onions (for topping)
Instructions
- Place the chicken breasts in a slow cooker.
- Sprinkle taco seasoning and ranch seasoning evenly over the chicken.
- Pour in the chicken stock.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken is tender and fully cooked.
- Shred the chicken directly in the slow cooker using two forks.
- Stir in the chopped cilantro and mix well to combine with the juices.
- Warm the tortillas and fill them with the shredded chicken.
- Top with ranch dressing, shredded cheese, tomatoes, lettuce, and onions as desired.
- Serve immediately and enjoy!
Notes
- You can use chicken thighs instead of chicken breasts for a juicier result.
- Adjust the toppings to your liking, such as adding avocado or salsa.
- For a spicy version, add some jalapeños or hot sauce to the tacos.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 363 kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg
