Description
It doesn’t get much easier than these shredded chicken tacos. The ranch and taco seasoning packets add big flavor. Feel free to swap the fire roasted tomatoes for salsa, if you wish.
Ingredients
Scale
- 1 3/4 pound boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 14.5 ounces fire roasted diced tomatoes
- 12 hard taco shells
- 1 cup shredded cheddar
- minced cilantro (for garnish)
Instructions
- Step: Place the chicken, taco seasoning, ranch seasoning, and diced tomatoes (no need to drain) into a slow cooker. Flip the chicken around in the tomatoes a bit to coat everything – no need to get it perfectly covered or even.
- Step: Cover the slow cooker and cook on high for 2-3 hours or low for 4-5 hours, until meat is easily shredded with a fork.
- Step: Preheat the oven to 350 degrees. Arrange taco shells in a 9×13 baking dish.
- Step: Use a slotted spoon or tongs to arrange the shredded chicken into the taco shells and then add cheese to each.
- Step: Bake for 10 minutes to warm the shells and melt the cheese.
- Step: Remove from oven and sprinkle the cilantro over the top.
Notes
Use ranch seasoning instead of ranch dip to avoid excessive sodium. ‘Stand and stuff’ shells are recommended for easier filling. You may also use soft tortillas and skip the baking step.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 294 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 58 mg
Keywords: slow cooker, shredded chicken, chicken tacos, easy dinner, Mexican inspired