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–+ servings
2 corn tortillas with chicken, lettuce, tomato and avocado on a tabletop
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Crockpot Chicken Ranch Tacos

These Crockpot Chicken Ranch Tacos are creamy, slightly spicy and great served in warm tortillas with lettuce, pico, and avocado. 
Course Main Course, Slow Cooker
Cuisine Mexican
Keyword Slow Cooker Chicken Ranch Tacos
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 87kcal
Author Heather Cheney

Ingredients

  • 4 whole Chicken breast halves boneless skinless
  • 2 Envelopes ranch dressing mix
  • 1 cup Chicken broth
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 4 ounces diced green chiles
  • 1 cup sour cream
  • ½ cup chopped fresh cilantro
  • Juice from ½ lime

Instructions

  • In a slow-cooker, combine chicken breasts, ranch dressing mix, chicken broth, chili powder, cumin, and green chiles. Stir around until chicken is coated and there aren’t any big lumps of dressing mix. 
  • Cover and cook on low for 4-6 hours or high 2-4 hour depending on how your crockpot cooks. Chicken should be cooked through and easily shred. Remove chicken from pot, shred, return to pot and stir in sour cream and chopped cilantro. Serve in tortillas with lettuce, cheese, avocado, and pico de gallo.

Nutrition

Serving: 1serving | Calories: 87kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 225mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg