Name: Ranch Chicken Tacos in a Crock Pot
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Yield: 6 servings
Ingredients: 2.5 lbs. boneless, skinless chicken thighs (or chicken breasts); 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 (1 ounce) packet dry Ranch seasoning mix (just the dry mix); For serving: buffalo sauce; crumbled blue cheese; fresh cilantro; flour tortillas (or taco shells}; and/or salad

Make these Ranch Chicken Tacos in a Crock Pot for a healthy and easy twist on the classic weeknight dinner!

Total Time: 4 hours 5 minutes

Jump to Recipe Print Recipe

Set it and forget it! A quick and easy dinner that the whole family loves can be ready with just 5 minutes of prep! Make these Ranch Chicken Tacos in a Crock Pot for a healthy and easy twist on the classic weeknight dinner!

Do you ever crave buffalo sauce? I go through phases where I want to slather it on everything for weeks at a time…and then I’m over it for awhile.

My pregnancies were definitely a few of those extended periods where I couldn’t get enough of the tangy, spicy sauce!

Not surprisingly, my kiddos don’t really share my love for the hot stuff! Instead, they prefer their chicken tacos nice and mild.

But good news! I can prepare just one dinner and still keep everyone happy!

With these Ranch Chicken Tacos, the buffalo sauce is added as a garnish at the end, so it’s very easy to just leave it off of your kids’ tacos. Hooray!

How to make Chicken Tacos in a Crock Pot:

This meal could not be easier! You just need the following 4 ingredients:

Boneless, skinless chicken thighs (or substitute with chicken breasts)
Olive oil
Red wine vinegar
A packet of Ranch salad dressing and dip seasoning mix

Place all of the ingredients in a slow cooker and toss to combine. Then just cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until chicken is tender and cooked through.

Finally, shred the chicken with two forks in the Crock Pot and assemble your tacos!

What to serve with Crock Pot Chicken Tacos:

I like to prepare Buffalo Ranch Chicken Tacos for the grown-ups, so I typically add the following toppings:

a hefty drizzle of buffalo wing sauce
crumbled blue cheese
guacamole or diced avocado

My kids, on the other hand, prefer a more authentic chicken taco recipe. They top their tacos with grated cheddar cheese and salsa, and they’re happy campers.

Here are a few side dishes that go well with chicken tacos, too:

3-Ingredient Queso served with tortilla chips or veggies for dipping
Chips and Fresh 5-Minute Homemade Salsa
Quick and Easy Pico de Gallo
Healthy and Easy Summer Corn Salad
Black Bean and Corn Salad

Cook’s Tips and Recipe Variations – The Best Shredded Chicken Tacos Recipe:

I like chicken thighs for this recipe because they tend to stay juicier in the slow cooker. If you prefer white meat, however, you can substitute with an equal amount of boneless, skinless chicken breasts.
All slow cookers run at slightly different temperatures, so you’ll just need to keep an eye on your chicken the first time that you make it. You’ll cook the chicken thighs for about 2-3 hours on HIGH, or 4-6 hours on LOW. In some cooler Crock Pots, however, you can cook chicken thighs for 8-10 hours without drying them out.
Set out a variety of toppings to please everyone at the table. Make the buffalo ranch chicken tacos that I love, or keep it more traditional with salsa, cheddar, and avocado!
Use crunchy taco shells, soft flour tortillas, or just serve the chicken over a big salad for a Chicken Taco Salad. Ranch dressing would be a great addition!
Have Leftovers? Wrapped tightly, the cooked, shredded chicken will keep in the freezer for at least 1 month.

More easy Crock Pot chicken recipes that you might enjoy:

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!