Ranch Chicken Tacos in a Crock Pot

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:

• Slow Cooker Chicken and Stuffing Casserole
• Crock Pot Chicken Chili
• Slow Cooker Chicken Nachos
• Slow Cooker or Instant Pot Hawaiian Chicken

Print Pin

5 from 1 vote

Ranch Chicken Tacos in a Crock Pot

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

Course Dinner

Cuisine American

Keyword chicken tacos, chicken tacos in a crock pot, slow cooker chicken tacos

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 6 servings

Calories 250.5kcal

Author The Seasoned Mom

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

Instructions

• Place chicken, olive, oil, vinegar, and dry Ranch seasoning in a large slow cooker. Use your hands to toss everything together and make sure that the chicken is well coated with the seasonings. Cover and cook on LOW for 4-6 hours (or on HIGH for 2-3 hours).
• Shred chicken and return meat to the slow cooker. Serve chicken in tacos (or on salad) and drizzle with buffalo sauce, blue cheese, and cilantro, if desired.

Notes

• 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.

Nutrition

Serving: 1/8 of the chicken recipe | Calories: 250.5kcal | Carbohydrates: 2g | Protein: 24.5g | Fat: 15.5g | Saturated Fat: 0.8g | Cholesterol: 90mg | Sodium: 660mg