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…..
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
- diced tomatoes
- sour cream
- 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 🙂