Crockpot Ranch Chicken Tacos Recipe 425 Recipes

CROCK POT CHICKEN RANCH TACOS

Steps:

• Place the chicken (can be frozen) in the crock pot.
• Pour salsa on top and sprinkle with taco seasoning and ranch dressing seasoning mix.
• Cook on low for 8 hours or high for 4.
• Shred the chicken.
• Serve on tortillas and your favorite taco toppings.

CROCKPOT RANCH CHICKEN TACOS RECIPE - (4.2/5)

Steps:

• Place the chicken into the slow cooker. In a bowl, whisk together the chicken broth, ranch seasoning mix, and taco seasoning. Pour the mixture over the chicken. Cook chicken on low for about 3 1/2 hours or 1 1/2 hours on high. Remove chicken and shred with a fork. Place the shredded chicken back into the slow cooker and cook another 10 minutes. Spoon some of the chicken into a tortilla and top with desired toppings.

RANCH CHICKEN TACOS

Steps:

• Preheat the oven to 350 degrees F.
• For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.
• Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.
• For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.
• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
• Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
• Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
• Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
• In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

CROCK-POT CHICKEN RANCH TACOS RECIPE

Steps:

• Add all ingredients to a 4 quart or larger slow cooker, stirring to combine.
• Cover and cook on HIGH for 3 hours or on LOW for 6 hours. If your chicken is frozen add an additional 60 minutes to the cooking time.
• Once chicken is fully cooked, carefully drain off any extra cooking liquid into a bowl and set aside.
• Shred chicken meat with two forks and stir in a little bit of the reserved cooking liquid to help keep the meat moist.
• Serve shredded chicken in taco shells or tortillas with your favorite taco toppings.

RANCH CHICKEN TACOS

Steps:

• Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
• Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
• Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

CROCKPOT CHICKEN RANCH TACOS

Steps:

• place breasts in crock pot add remaining ingredients except toppings cook on low 3 hours remove chicken and shread return to pot cook 1/2 hour longer make tacos as you like.