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Buffalo ranch chicken tacos from a slow cooker on a plate
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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