Crockpot chicken tacos
These easy Crockpot Chicken Tacos are creamy, flavorful, and perfect for busy weeknights. Made with salsa, taco seasoning, ranch dressing, and tender shredded chicken!
Equipment
- 6- to 8-quart slow cooker Large enough to comfortably cook the chicken without overcrowding.
- Two forks or meat shredding claws Makes shredding the cooked chicken quick and easy.
- Mixing spoon or silicone spatula For stirring the ranch dressing into the shredded chicken without scratching your slow cooker insert.
- tongs Great for removing the cooked chicken from the slow cooker before shredding.
- serving spoon Makes filling tacos neat and easy.
Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup salsa
- 1 packet taco seasoning
- ¼ cup ranch dressing
- 16 hard or soft taco shells
Instructions
- Place the chicken breasts in the bottom of a crockpot.
- Pour the salsa over the chicken and sprinkle with taco seasoning.
- Cover and cook on low for 6 hours, or until the chicken is tender and shreds easily with a fork.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the crockpot and stir in the ranch dressing until fully combined.
- Fill hard or soft taco shells with the chicken mixture.
- Top with Mexican cheese, shredded lettuce, diced tomatoes, and your favorite taco toppings.
Notes
- Use chicken thighs instead of chicken breasts for even juicier tacos.
- Want extra heat? Add diced green chilies or jalapeños.
- Toast soft tortillas in a skillet for extra flavor.
- The chicken mixture is also delicious on nachos, taco salads, burritos, or rice bowls.