Optional, for serving: tortillas, sharp Cheddar, shredded lettuce, tomatoes, lime, sour cream, guac or avocado, cilantro-lime sauce(Note 3)
Instructions
PREP: Spray a large (6-quart) slow cooker with cooking spray.
SLOW COOKER: Combine all seasonings and chicken broth in a slow cooker. Whisk well to combine. Using tongs, add in chicken thighs and flip around to coat in liquid. Arrange the thighs flat in a single layer with the smooth side down.
COOK: Cover and cook on high for 3-5 hours or on low for 4-6 hours--until the chicken can be easily shredded.
SHRED CHICKEN: Turn off the slow cooker. Remove the chicken, discard any fat, and shred the meat using two forks or dice it with a knife.
FINISHING: Return the shredded chicken to the slow cooker and stir gently. Taste and adjust seasoning if needed.
MAKE TACOS: Serve the chicken in charred corn or flour tortillas (See Note 4) topped with your choice of guacamole or avocado, lettuce, shredded cheddar, lime, cilantro, sour cream, and cilantro-lime sauce.
Video
Notes
Note 1:Ranch Seasoning Mix: After testing various brands, Hidden Valley Ranch seasoning stands out for its flavor. Others either lack flavor or are too salty.Note 2:Chicken: We prefer chicken thighs for flavor tenderness, but chicken breasts can be used in a pinch. If using breasts, cut each into three even pieces and monitor closely during cooking to prevent drying out.Note 3:Serving suggestions: Tacos are our favorite way to use this meat, but here are some other ideas:
Note 4: Heating the tortillas: Spray tortillas on both sides with olive oil spray. Char over gas flames, flipping with tongs until lightly charred. Fold in half immediately for easy taco shaping later. Set aside.