Slow Cooker Mexican Shredded Chicken Tacos
These Slow Cooker Mexican Shredded Chicken Tacos are a delicious and easy meal that the whole family will enjoy. The slow cooker does all the work, making it perfect for busy weeknights or lazy weekends.
Love tacos? I know that we sure do! You don’t want to miss these Slow Cooker Rotel Tacos, Big Mac Tacos, or even these Pumpkin Pie Tacos for a sweet treat.
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients: The best part about this recipe is that it only requires a handful of simple ingredients. You probably already have most of them in your pantry, making it easy to whip up these tacos on a whim.
- Great for busy nights: With this recipe, dinner will be on the table in no time. It’s perfect for those hectic weeknights when you still want a delicious and satisfying meal.
- Great for meal prep: These tacos are also great for meal prep. You can easily make a big batch and store it in the fridge or freezer for a quick and easy lunch or dinner option.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
For this recipe, you will need a packet of ranch seasoning and a packet of taco seasoning. If you are like us and buy in bulk, then you will need three tablespoons of each seasoning.
Variations
- Make them spicy: If you love spice, add some chili powder or cayenne pepper to the ranch and taco seasoning mix.
- Add veggies: Cut up zucchini and mushrooms and toss them in with the chicken for added nutrition. You can also use this filling to make a delicious quesadilla or wrap.
- Use a different protein: Not a fan of chicken? No problem! You can use ground beef, turkey, or even tofu as a substitute.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Place the chicken breast in the slow cooker and add half of the ranch package and half of the taco seasoning.
- Flip the chicken over and top the other side with the remaining seasonings.
- Add the peppers and onions on top of the chicken, the add the water and bouillon cubes.
- Set the slow cooker to low and cook for 6-8 hours until the chicken is fork tender (or high for 4-6 hours). Shred the chicken with forks.
Expert Tips
- For extra flavor, sear the chicken in a hot skillet for 2-3 minutes per side before placing it in the slow cooker. This adds a nice depth to the dish!
- If you prefer a creamier texture, stir in half a cup of sour cream or cream cheese during the last 30 minutes of cooking.
- Use freshly chopped cilantro and a squeeze of lime juice just before serving to brighten up the flavors.
- Leftovers? Don’t worry! This shredded chicken stores well in the fridge for up to 3 days.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! Chicken thighs are a fantastic alternative to chicken breasts in this recipe.
Yes, you can freeze the leftover chicken! Simply allow it to cool completely, then store it in an airtight container or a freezer-safe bag. It will keep well in the freezer for up to 3 months.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Slow Cooker Mexican Shredded Chicken Tacos
Equipment
- slow cooker
Ingredients
- 2- pounds boneless skinless chicken breasts
- 1 packet ranch dressing dry mix
- 1 packet taco seasoning
- 1 onion peeled and cut into ½-inch wide and 2-inch long strips
- 1 green bell pepper seeded and cut into ½-inch wide and 2-inch long strips
- 1 red or orange bell pepper seeded and cut into ½-inch wide and 2-inch long strips
- 2 chicken boullion cubes
- 1 cup water
Instructions
- Place the chicken in a 4-6 quart slow cooker. Sprinkle half of the ranch mix and half of the taco seasoning over the chicken, then flip the chicken and sprinkle with the remaining ranch and taco seasonings.
- Place the sliced onion and bell peppers in the slow cooker on top of the chicken.
- Add the chicken bouillon cubes to the slow cooker along with 1 cup of water.
- Set the slow cooker to low and cook for 6-8 hours until the chicken is fork tender (or high for 4-6 hours). Shred the chicken with forks.
- Serve the chicken hot with tortillas and taco toppings.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
