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!
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.
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.