Slow Cooker Taco Ranch Chicken is ready to cook in a couple of minutes.
For the longest time the only tacos we ate were ground beef filled tacos. Then one day a local grocery store had chicken thighs for pretty cheap. I grabbed a pack even though I had no earthly what I would make with them.
I knew from making slow cooker lemon herb chicken that I liked dark meat chicken if it has been done in a slow cooker. Then I came across crock pot taco chicken bowls from Recipes that Crock.
Of course I cannot make a recipe as written so I made a few changes. I used the chicken thighs I had on hand, increased the amount of chicken and used my homemade taco and ranch seasoning mixes.
I tossed all the ingredients in the slow cooker and a few hours later we had a delicious dinner. The filling would work great in tacos, burritos, nachos, and so much more. It would also be super easy to double or triple to stash extras in the freezer or to feed a large crowd.
I will be sharing some of the ways I have used the slow cooker taco ranch chicken in the next little while. Side dish ideas include homemade flour tortillas, cilantro lime rice, arroz con tomate, and refried beans.
Slow Cooker Taco Ranch Chicken
- 1 1/2 to 2 pounds boneless skinless chicken thighs
- 2 heaping Tablespoons taco seasoning mix
- 2 Tablespoons Ranch dressing mix
- 1/2 cup low sodium chicken broth
- 1/2 cup water
Place chicken in the crock of a 4 to 6 quart slow cooker
Sprinkle with the taco seasoning and ranch mix
Pour the chicken broth and water over all
Cover and cook on low for 3 to 4 hours or on high for 2 or until the chicken shreds easily
Shred the chicken and use as desired
What are your favorite slow cooker recipes?
This post is part of 31 Days of Cooking at Home