Slow Cooker Mexican Shredded Chicken Tacos

Slow Cooker Mexican Shredded Chicken Tacos are super easy to make, full of flavor, and make a great weeknight dinner for the whole family.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 6

Total Time 16

Servings Servings

Calories 190kcal

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

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.