ranch chicken tacos {crock pot recipe}

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on TumblrPrint this page

ranchchictacos

Here’s another recipe we tried while vacationing “Up North” this past week. I adore using my Crock Pot in the summer! So easy and you can still make hearty meals when it’s too hot to cook! Yay!

These tacos are perfect for breakfast, lunch or dinner.

~ serves 6 to 8 hungry people ~

2 lb. boneless skinless chicken thighs (fresh or thawed)

 1/4 cup olive oil

1/4 cup low sodium chicken broth/stock

2 Tablespoons chili powder

3 teaspoons cumin

3 teaspoons paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon chipotle powder

1 packet dry, Hidden Valley Ranch dressing powder

3 cups fresh pico de gallo

shredded cheddar jack cheese

avocado chunks or guacamole

sour cream or plain greek yogurt

fresh chopped cilantro

lime wedges

hot sauce

homemade ranch dressing or Newman’s Own ranch dressing

18 to 24 corn or flour tortillas (taco size)

Place chicken thighs, olive oil, chicken stock, seasonings, ranch powder and 2 cups of the pico in the bowl of your Crock Pot/ Slow Cooker. Cover and cook on low 6 to 8 hours (or just until chicken is done.)

Once chicken is done, shred it with 2 forks. Serve on warmed tortillas with extra pico, cheese, avocado, sour cream, cilantro, lime wedges, hot sauce and a drizzle of ranch dressing.

Enjoy!

~Melissa

Print Friendly

You may enjoy these related posts:

  2 comments for “ranch chicken tacos {crock pot recipe}

  1. Kathy
    July 24, 2014 at 8:23 am

    Sounds wonderful! My family and I love Mexican, we’ll have to try this. Thanks!

    • Melissa
      July 26, 2014 at 10:48 am

      Hi Kathy!

      My pleasure! Enjoy the recipe and thanks for stopping by to comment 🙂

      ~M

Leave a Reply

Your email address will not be published. Required fields are marked *