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This ridiculously easy Crockpot ranch chicken tacos recipe makes juicy shredded chicken for taco night. The combo of taco seasoning and cooling ranch is irresistible!
I think you’ll enjoy my Fish Tacos or One Pot Taco Spaghetti next.
Why you’ll love it
Taco seasoning and zesty ranch are my new favorite duo. They go so well together! I absolutely love to top these tacos with ranch dressing for an all-out ranch-y experience. These Crockpot shredded chicken tacos are so simple. Like, super duper easy.
It doesn’t get much easier than throwing chicken in the Crockpot along with a few pantry seasonings for this hands-off slow cooker chicken tacos recipe. Let it work its magic, and you end up with juicy chicken with ranch that’s ready to shred for tacos.
What you’ll need
- Chicken – we’re using four large chicken breasts
- Chicken broth – for the base of the sauce and depth of flavor
- Ranch seasoning and taco seasoning – we’re using those convenient little packets!
Helpful tip
- Slow cookers can vary in how hot they run, so it’s a good idea to try a few different recipes and check for doneness at the lower end of cooking time until you know how your slow cooker behaves. For this recipe, the chicken should shred easily with two forks.
How to make Crockpot ranch chicken tacos
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Place the chicken in your Crockpot, and pour in the broth. Sprinkle on the seasonings. Cook on high or low depending on preference. Shred the chicken, prep your tortillas and toppings, and assemble the tacos.
What to serve with chicken ranch tacos
- Serve this ranch shredded chicken with corn or flour tortillas and all your favorite toppings (lettuce, tomatoes, cheese, cilantro, red onions, etc.)! I highly recommend a drizzle of ranch dressing. Use store-bought, or make my Homemade Ranch Dressing.
- You can also skip the tortillas and make lettuce wraps/cups instead.
- Serve my restaurant-style Guacamole and chips to round out the meal. And maybe a Frozen Margarita!
Substitutions and variations
- You could use boneless skinless chicken thighs instead if you wish. Chicken thighs tend to hold up better to slow cooking as they are less lean, so feel free to swap them, especially if you plan on using the higher end of cooking time (e.g., 8 hours on low).
- If you’d rather make everything from scratch, try this Homemade Ranch Seasoning and my Simple Homemade Taco Seasoning.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Don’t already own a Crockpot? Grab yours here.
- I find it’s easiest to serve up shredded chicken for tacos using kitchen tongs.
- Here’s the handy taco holder I use.
Leftovers and storage
- Store leftover chicken for 3-4 days in the fridge in an airtight container.
- You can freeze if you need to, but then they’ll be a bit less “saucy”. Store in the freezer for up to 3 months.
If you made these cool ranch chicken tacos, leave a star rating and review below! Tag me #saltandlavender on Instagram with any recipes of mine you make.
Crockpot Ranch Chicken Tacos
Equipment
Ingredients
- 4 large chicken breasts
- 1 cup chicken broth
- 1 (1 ounce) packet ranch seasoning mix
- 1 (1 ounce) packet taco seasoning
- For serving: corn/flour tortillas, ranch dressing, lettuce, tomatoes, onions, etc.
Instructions
- Add the chicken breasts to your slow cooker side-by-side and pour in the chicken broth.
- Sprinkle the ranch and taco seasoning packets over top. Cook for 3-4 hours on high or 6-8 hours on low.
- Shred the chicken in the Crockpot using two forks. Let it sit in the juices while you prep the toppings.
- Serve in warmed tacos and top as desired (I highly recommend using ranch dressing for your taco sauce!).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I use a low sodium chicken broth and 30% less sodium taco seasoning. And I only put in about one and a half tablespoons of the ranch dressing mix and it it comes out perfect, that way I can keep the sodium content down.
I would probably substitute water for chicken broth, or low sodium chicken broth. This tastes very good but was VERY salty
This combination is so good my mouth waters just thinking about it! I make these about once a week but could eat them every day.
Thank you, Lorena!!
I gave this recipe to my daughter to make for a family gathering. It was a big hit and she said it was so easy to make.
That’s lovely to hear, Jan!
Hello. One of my family members can’t have ranch seasoning. Do you have any substitute suggestions? Thanks!
Hi! It’s a key flavor component in this recipe, so I am not sure… it’s really hard for me to guess without testing. Maybe you could leave it out and double the taco seasoning? Or would they be ok if you made a homemade ranch seasoning? Or maybe try my Crockpot BBQ chicken recipe instead: https://bit.ly/3V0kvjp
Thank you!
I could easily eat this once a week. So good and so easy!
Thank you so much, Holly!! 😀
Weight estimate for chicken?
I don’t list a weight because it doesn’t really matter for this recipe. Anything from 2-3 pounds is fine.
My family really enjoyed this recipe and we are making it again tomorrow this Sunday for dinner. It is such a time saver and super delicious!!! Thank you for sharing.
You are very welcome!! Thanks for letting me know, Nicole!
Easy & delicious!
Thank you, Janice!! Thrilled you enjoyed them! Appreciate you taking the time to write me a review!
Can this recipe be applied to an Instapot?
Hi I haven’t tested it in the Instant Pot, but I don’t see why not. Maybe 8 min on high pressure? I do find it’s quite easy to dry out chicken breasts in the IP, though, so you may want to swap for chicken thighs.