Crockpot Chicken Tacos

Crockpot Chicken Tacos ready to be enjoyed.

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5 from 2 votes

Crockpot Chicken Tacos: Full of flavor and super easy—just dump in a slow cooker and go!

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner, Lunch

Cuisine: American, Healthy

Keyword: Crockpot Chicken Tacos

Servings: servings

Author: Chelsea Lords

Cost: $8.91

Equipment

6-quart Crock-Pot 6-quart

Ingredients

1 (1-ounce) packet ranch seasoning mix Hidden Valley Ranch—see note 1
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chicken broth
1-1/2 pounds boneless, skinless chicken thighs see note 2
Serving suggestions see note 3

US - Metric

Instructions

Spray a large (6-quart) slow cooker with cooking spray.
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.
Cover and cook on high for 3–5 hours or on low for 4–6 hours—until the chicken can be easily shredded.
Turn off the slow cooker. Remove the chicken, discard any fat, and shred the meat using two forks or dice it with a knife.
Return the shredded chicken to the slow cooker and stir gently. Taste and adjust seasoning if needed.
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.

Notes

Note 1: After testing various brands, Hidden Valley Ranch seasoning stands out for its flavor. Others either lack flavor or are too salty.

Note 2: I 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: tortillas, sharp Cheddar, shredded lettuce, tomatoes, lime, sour cream, guac or avocado, cilantro-lime sauce. Tacos are my favorite way to use this meat, but here are some other ideas:

Burritos or wraps: Rolled up with rice and beans.
Quesadillas: Sandwiched with lots of cheese.
Salads: Topped on greens with cilantro-lime dressing.
Rice bowls: Over rice with veggies and sauce.
Nachos: Layered on chips with melted cheese.
Sliders: Small buns for mini chicken sandwiches.
Enchiladas: Rolled in tortillas and baked with sauce.

Note 4: Heating tortillas: Spray tortillas on both sides with cooking spray. Char over gas flames, flipping with tongs until lightly charred. Fold in half immediately for easy taco shaping later. Set aside.

Storage: Store in an airtight container in the fridge for up to 4 days. Or freeze for up to 3 months.

Nutrition