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Ranch Chicken Tacos

A tried and true family favorite recipe that takes just 4 ingredients and 5 minutes to prep! Quick, easy and healthy. These ranch chicken tacos are so juicy, tender and full of flavor!

Ranch chicken tacos with lettuce and tomatoes in white dish. .
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Easy Chicken Ranch Tacos

This ranch chicken taco recipe has to be added to your weeknight dinner rotation ASAP! It’s perfect for Taco Tuesday and is such an easy, quick and healthy meal that’s made with just 4 ingredients. Plus the whole dish is made in the crockpot, so it does all the work for you!

The slow cooker ranch chicken cooks to perfection and is so tender and juicy. The flavor is absolutely addicting…seriously so yummy! It tastes delicious in any taco shell, corn tortilla or flour tortilla. We also love to use it in taco salads, enchiladas, taquitos, sheet pan nachos or even on top of a baked potato. So many delicious possibilities!

These chicken ranch tacos are an easy slow cooker recipe for dinner and are completely addicting. The meat has so much flavor and is so tender and delicious. You can even freeze leftovers and pull them out for an easy freezer meal on a busy weeknight!

Chicken taco ingredients on counter.

4 Simple Ingredients

One of the things that I love most about these tacos is that they require only 4 ingredients (not counting water). Check them out below.

  • Chicken: Boneless skinless chicken breasts are best to use for this recipe. The meat is tender, lean and super easy to shred.
  • Taco seasoning: Buy a packet from the store or make your own homemade taco seasoning.
  • Ranch seasoning: Make sure to use the DRY ranch dressing mix that comes in a packet. You won’t get the same result with the liquid ranch salad dressing.
  • Garlic: Minced garlic helps kick the flavor up a notch. Learn how to mince garlic using a few different methods.
Step by step collage making chicken ranch tacos.

How to Make Slow Cooker Ranch Chicken

  1. Combine. Place chicken in slow cooker and set temperature to low. Whisk together water, taco seasoning, ranch seasoning mix and garlic in a small bowl, then pour oven chicken.
  2. Cook. Cover and cook for 4 to 6 hours, or until the meat is tender and can be easily shredded.
  3. Shred. Shred with 2 forks and then drain any excess liquid if needed.

Instant Pot Method

For a quicker alternative, you can also make this recipe in the Instant Pot. Simply add all of the ingredients to the pot, then secure the lid and seal the valve. Cook on high pressure for 17 minutes. Allow to release naturally for 5 minutes and then do a quick release. Then shred the meat using two forks.

Assembling Ranch Chicken Tacos

Once the crockpot chicken is ready, you can begin to assemble your tacos. Serve in tortillas (flour or corn depending on preference), then add all of your favorite toppings. We love to add shredded lettuce, diced tomatoes, chopped red onions, a squeeze of lime and a drizzle of my favorite cilantro lime dressing or ranch dressing. So yummy!

More Ways to Serve

Instead of tacos, use this chicken to make lettuce wraps or serve over a salad or baked potato. You can also use it to make chicken taquitos, chicken burritos or a baked chicken chimichanga. It’s so versatile!

Ranch chicken tacos with lettuce and tomatoes on top..

Tips and Variations

  • Creamy version. For creamy chicken ranch tacos, you can add in an 8 ounce block of cream cheese (don’t add it until the end though). Cook and then shred the meat, then add the cream cheese block on top and cover and cook for additional 30 minutes. Remove lid, stir until combined and then serve!
  • Cut recipe in half. If you want to make a smaller batch, simply cut the recipe in half and cook on low in crockpot until tender.
  • Flavor. If you like heat, add in a dash of hot sauce or a pinch of red pepper flakes. You could also mix in some fresh lime juice for a hint of citrus flavor.
  • Broth. Use chicken broth in place of water for a little more flavor.
  • Low carb. Swap the tortillas for lettuce wraps and serve with fresh pico de gallo, avocado and your favorite dressing. An easy low carb substitution!

How to Freeze Crockpot Ranch Chicken

This crock pot ranch chicken freezes great! I like to make a big batch and freeze half for leftovers. Then when I’m in a pinch for dinner, I can easily thaw and make whichever Mexican dish I’m craving.

Just place in a zip top bag and squeeze out any air. It will keep in the freezer for about 3 to 4 months. To thaw, place in fridge overnight or set at room temperature for a few hours until no longer frozen. You can also run the bag under warm water for a quicker thawing method.

FAQs

Can I use frozen chicken?

Sure. If using frozen chicken, simply add an extra 1-2 hours to the total cook time so that the meat cooks all the way through.

Is this recipe gluten-free?

Yes! Just make sure the taco seasoning and ranch dressing mix specifies that they’re both gluten-free on the package. Sometimes gluten can be sneaky! Then serve in corn tortillas or your favorite gluten-free tortillas.

What to serve with ranch chicken tacos?

These tacos taste delicious served with Mexican rice, cilantro lime rice, refried beans or a simple side of chips and salsa. A healthy Mexican salad is also a great option for serving!

Chicken tacos with lettuce and tomatoes.

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Ranch Chicken Tacos

5 from 13 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
A tried and true family favorite recipe that takes just 4 ingredients and 5 minutes to prep! Quick, easy and healthy. These ranch chicken tacos are so juicy, tender and full of flavor!
Prep Time: 5 mins
Cook Time: 5 hrs 55 mins
Total Time: 6 hrs
Servings: 6

Ingredients 

  • 6 large chicken breasts
  • 3 Tablespoons taco seasoning
  • 3 Tablespoons dry ranch seasoning
  • 4 cloves garlic , minced (about 2 teaspoons)
  • ¼ cup water

For serving: Tortillas or taco shells, Lettuce, Diced tomatoes, Chopped red onion, Lime wedges, Cilantro lime dressing

    Instructions

    • In a slow cooker with temperature set to low, place chicken. In a small bowl, whisk together the water, taco seasoning, ranch seasoning, and garlic. Pour over the chicken.
    • Cover and cook 4 to 6 hours, or until the meat shreds easily. 
    • Using 2 forks, shred chicken and drain any excess liquid, if needed. Serve in tortilla shells with your favorite toppings.

    Video


    Notes

    Healthier version: Serve over lettuce, topped with fresh pico de gallo and a cilantro lime dressing.
    Creamy version: Once you’ve shredded the meat, add an 8-ounce block of cream cheese on top, cover and cook an additional 30 minutes. Remove lid and stir until combined.
    Instant Pot method: Add all ingredients to Instant Pot, then secure lid and seal the valve. Cook on high pressure for 17 minutes. Allow to release naturally for 5 minutes, then do a quick release. 
    Freezer tip: Place in a zip-top bag and squeeze out any air. Freeze 3 to 4 months.

    Nutrition

    Calories: 283kcal | Carbohydrates: 6g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 366mg | Potassium: 937mg | Fiber: 3g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 4mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Course
    Cuisine: Mexican

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