Ranch chicken tacos are not only super easy to make, but they are ridiculously tasty too!  If you’ve got a ranch lover in your house (I’ve got two, me + Bay) then this will be a sure hit.

You guys, I’m not even lying when I say that we have tacos at least once every single week.  Sometimes two, if we have leftovers.  This week I decided to jazz up the ol taco Tuesday a little bit and this is what I came up with.

 

Ranch chicken is not only perfect for taco Tuesday, but perfect for leftovers…..

over salads

burritos

enchiladas

quesadillas

Yes, I used every shred of this chicken in all these ways this throughout the week.  Thinking about making this all over again to put over nachos….yummm!

Here’s what you’ll need:

• 4 boneless skinless chicken breasts
• 2 cups chicken broth
• 1 package (powdered) ranch dressing mix
• 1 tablespoon cumin
• 1 teaspoon chili powder
• flour tortillas

Toppings:

• cilantro
• diced tomatoes
• avocado
• sour cream
• salsa
• lime wedges

 

Here’s what you do:

In a crockpot, combine chicken + stock + ranch mix + cumin + chili powder.

Cook on low for 5 hours.

Remove chicken breasts and shred with two forks.  Return shredded chicken to crockpot to stay warm.

Toast flour tortillas over a gas stove top to char slightly.  (just how I like them) or place tortillas between a damp towel for 20 second (how Bay likes them).

Add your favorite toppings and ENJOY!!!

 

 

I served these ranch chicken tacos with cilantro brown rice.  It’s just a bag of TJ’s frozen organic brown rice (cooked according to package instructions) then I added chopped cilantro + freshly squeezed lime juice.  So good 🙂

Let me know if you try this recipe out.  I love hearing your feedback 🙂

 

xoxo stacyb