With just chicken and three simple additions, you can make Crockpot Chicken Ranch Tacos in 5 to 6 hours of slow cooking. This tender, flavorful chicken is perfect for tacos, taco salads, or burritos—dinner made easy.
I love an easy crockpot meal, especially as the days get warmer. This Crockpot Chicken Ranch Tacos recipe is a family favorite and couldn’t be simpler. The chicken cooks low and slow, absorbing the ranch and taco seasonings so it’s full of flavor with minimal effort.
A packet of dry ranch dressing mix is cooked in with the chicken, giving a concentrated ranch flavor. You can also add ranch dressing on top if you like, but the shredded chicken is delicious on its own. If your kids love ranch, this will be a hit at the dinner table.
For seasoning I use a taco seasoning packet—homemade taco seasoning works great if you prefer to skip the store-bought mix. Homemade blends are easy to make and let you control the salt and spices.
The third ingredient is chicken broth. I often keep a concentrated chicken base in the fridge so I can mix up flavorful broth quickly, but regular store-bought or homemade broth will work fine. The liquid keeps the chicken moist and helps distribute the seasoning throughout.
This shredded ranch chicken is versatile. Use it for crunchy tacos with shredded cheddar, lettuce, and a drizzle of ranch dressing, or add it to taco salads and burritos. It’s flavorful, hands-off, and ready when you are—start it in the morning and come home to a satisfying dinner.
Crockpot Chicken Ranch Tacos
Ingredients
- 4 chicken breasts
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 cup chicken broth
- Crunchy taco shells
- Shredded cheddar cheese
- Ranch dressing (optional)
- Green leaf lettuce, cut into strips
Instructions
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Place the chicken breasts in a small crockpot. Sprinkle the taco seasoning and ranch dressing mix over the chicken, then pour in the chicken broth.
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Cook on low for 5 to 6 hours, until the chicken is tender and easily shreds with two forks.
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Remove the chicken, shred it, and return it to the crockpot to soak up the juices. To serve, scoop the shredded chicken into crunchy taco shells and top with shredded cheddar, lettuce, and ranch dressing if desired.
Video
Notes
Make ahead: cook the chicken, cool, and refrigerate in its juices. Reheat gently and shred before serving. Use leftovers in salads, burritos, quesadillas, or over rice.
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