This Slow Cooker Taco Chicken turns really simple pantry ingredients, like chicken, ranch, Italian dressing, and spices, into tender, flavorful shredded chicken. Just spread everything in your slow cooker, cook until it falls apart, then season with lime and a dash of hot sauce. Use it to fill tacos, top a salad, or stuff into burritos. This family-friendly meal is so good, oh-so versatile, and perfect for company or busy weeknights. Easy prep and maximum flavor!
Ingredients Needed
- boneless skinless chicken breasts – normally I don’t do chicken in a slow cooker because they are so lean, they tend to dry out. However, with the other stuff we are adding here, we will be fine!
- Italian salad dressing – don’t use low-fat or fat-free, we need the richness to keep the chicken from drying out.
- dry ranch dressing
- water
- chili powder
- cumin
- coriander
- garlic cloves
- dehydrated onion
- fresh lime
- salt
- Chipotle Tabasco Sauce – this is optional but highly recommended!
How to Make Slow Cooker Taco Chicken
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Add all ingredients (except lime, salt, and Tabasco) to the slow cooker.
- Cook on low until the chicken is tender and shreds easily.
- Shred the chicken, then stir in lime juice.
- Season with salt and Chipotle Tabasco to taste before serving.
Storage & Other Tips
- Refrigeration: let the chicken cool slightly, then transfer to an airtight container. Store in the fridge for up to 3 – 4 days. Before reheating, stir in a splash of water, broth, or reserved cooking liquid to keep it from dying out.
- Freezing: place in freezer-safe bags or containers, removing as much as as possible. Label with the date and use within 2 -3 months. Thaw it overnight in the fridge if you can, because rapid thawing tends to affect texture.
- Reheating: a skillet over low heat tends to work best, or microwaving in short bursts, stirring in between. You will probably need to add a bit of liquid (like water, broth, or salsa) during reheating to keep it from drying out. You also will need to adjust seasonings, like adding more lime, salt, or hot sauce. Flavors tend to mellow in the freezer.
- Ways to Use Taco Chicken:
- Taco Bar: use this taco chicken, shredded cheddar cheese, crumbled cotija cheese, tortillas, chopped romaine lettuce, tomatoes, avocados or guacamole, pico de gallo (or mango or pineapple pico de gallo), Pineapple Cilantro rice, rinsed black beans, Lime-Cilantro Vinaigrette, and Creamy Lime Cilantro Dressing (if you really want to complete the experience, you could throw in this green enchilada sauce and this mint limeade). Then people can make whatever they want, like tacos, salads, enchiladas, burritos.
- Quesadillas & Taquitos: You can ALSO use this to make loaded up quesadillas with chicken, beans, corn, chopped green onions, whatever you want to throw in there, or in our famous Chicken Taquitos.
- Soups & Bowls: try it in this Chicken Tortilla Soup, Creamy Chicken & Rice Taco Soup, or in these Southwest Chicken Bowls.
Frequently Asked Questions
Yes. Thighs are juicier and more forgiving. Just check for doneness and possible shorten up the cooking time a bit.
It should reach an internal temperature of 165°F and shred easily with two forks.
For a little while is okay, but extended holding can dry out the meat or make it mushy.
Yes, cook it ahead and refrigerate or freeze. Before serving, refresh with lime, hot sauce, and additional seasonings as needed.
In a ton of ways! The main protein in a taco bar, salads, enchiladas, burritos, soup! If you need chicken that fits within the Latin flavor profile, this recipe fits the bill perfectly.
Slow Cooker Taco Chicken
Equipment
Ingredients
- 2-2 1/4 pounds boneless skinless chicken breasts
- ½ cup Italian salad dressing I use Kraft
- 1 packet Ranch dressing
- ½ cup water
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon coriander
- 6-8 cloves smashed garlic no need to chop unless desired
- 1 tablespoon dehydrated onion
- Juice of 1 lime
- Salt to taste
- Chipotle Tabasco Sauce to taste optional
Instructions
- Place all the ingredients except for the lime, salt, and Tabasco sauce in your slow cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork.
- Chicken breast is done when it reaches an internal temperature of 165℉. When done, shred the chicken with two forks and sprinkle with lime juice. Taste and season with salt and Chipotle Tabasco Sauce to taste.
Questions & Reviews
Oh this looks incredible!
Do you think the meat would freeze okay? Looks great but 8-10 servings is a lot! Thanks!
Yep, one of my favorite about this meal. I freeze it and use it another night.
Yep, for sure!!
Love the seasonings in this chicken. Can’t wait to try it!
Okay. I admit it. I’ve seen this on Pinterest and thought “Ew…ranch and taco seasoning?”. But since you’re vouching for it I’ll give it a whirl. I’m always up for quick, easy, do-ahead recipes.
HA! I’ll be completely honest and say I didn’t try it for a long time for the same reasons. 🙂
Looks delicious! I have chicken sitting in the fridge…it looks like something else just got bumped off of the menu, with this taking its place. 🙂 Thank you!
Thanks for your take on the cafe rio chicken. By the way, I love your your sense of humor.
Thank you 🙂
Sounds yummy!! Do you think chicken thighs would work for this recipe??
I would maybe do a mix of thighs and breasts (insert your own joke here) just to keep it from being too greasy. 🙂
This looks tasty! I’ve always been “chicken” to try poultry in a crockpot because of the dryness issue, but I’ll give this recipe a shot.
Thank you!
Just keep an eye on the chicken to make sure it’s not drying out, but honestly, I cooked this particular batch for about 6 hours the first night and then I reheated it on low for a couple more hours the next night and it was great. 🙂
Speaking of the ranch packet… that would send me into migraine land faster than anything courtesy of the MSG. Any reasonable substitutes? Thanks!
Maybe Penzey’s Buttermilk Ranch mix? http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbuttermilk.html?id=nQ2BBPj2
You could try this recipe to make your own, but I’m not sure where you’d get dry buttermilk: http://www.momadvice.com/food/create_your_own_mixes. Her other recipes are good, but I haven’t tried this particular one.
You can get dried buttermilk at the grocery store; it is usually by the dried milk (which is usually the baking aisle) and comes in a tin a little bit bigger than a baking powder tin.
Carrie and Kari both made great suggestions–I’ve never tried them, so I can’t say for SURE, but they’re definitely worth a shot. You can also check the salad dressing aisle–there are a few different brands of Ranch and I’m fairly certain at least one of the main brands doesn’t have MSG. 🙂
I get Mrs. Dash Ranch packets from Salsa Express.com. They have Mrs. D Chile Mix and Taco Mix packets as well.
Delish! Right up my alley. You can totally kill me one ranch packet at a time. And throw in a chemical laden Route 44 Sonic Diet Coke while you’re at it. 🙂