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
This was a hit with all 6 family members! Served it with homemade refried beans and homemade salsa along with shredded cheddar, sour cream & tomatoes. Gave everyone a choice of either flour tortillas or tortilla chips. My husband agreed that it’s company worthy. Thanks!
I’m making this for some company this weekend. Can’t wait to try it! Thanks Kate!
For those of you who don’t want to use a store bought ranch packet, I’ve made my own using this recipe and it’s perfect.
http://happymoneysaver.com/diy-copycat-homemade-hidden-valley-ranch-mix/
Tried this tonight and it was amazing. My normally picky daughter even liked it. I had mine topped with the pineapple pico de gallo (pineapples are 10 for $10 this week so i have a ton to use up. Thanks for a great use for them btw).
This came at just the right time! I hosted a big family get together yesterday and made this. Set out a taco bar just as described above and it was a HUGE hit. This chicken is so moist and flavorful!! I really did not think that 2 1/4 lbs of chicken would feed a family our size, but I even had some leftover for today. I cannot wait to make this again! Another winner!!
This will definitely be a new staple for Sunday dinner. My husband actually asked why I hadn’t made this before … As in we have been missing out, so I told him I got to it as soon as I could since it was just posted Friday 🙂 the variations are really endless and so amazingly easy … Especially for how flavorful it turns out. Thanks for sharing another new family favorite!!
Oh and I need to add the Chipotle Tabasco Sauce is an amazing addition and I don’t even really like Tabasco. And I was lucky to get it yesterday because all the Tabasco flavors were fully stocked except for the chipotle which was cleared out to the back of the shelf and I scored the second to last one 🙂 a clear sign (in my book) that Kate and Sara just used it in a new recipe. Really, so good 🙂
I love your humor also! Your comment about thighs and breasts made me giggle. Ü
I don’t know much of anything about MSG, but I buy the Western Family brand packets of ranch, mainly because they are so much cheaper, but MSG is not listed as an ingredient. It tastes the same as Hidden Valley to me. I have used it for years now. My kids still think I buy Hidden Valley. Boy have I pulled one over on them.
The recipe looks DELISH! I would love to try it, but where I live Kraft Italian Salad dressing is not red? I am so glad you included a picture of the ingredients! Any suggestions for an alternate ingredient? And Ranch doesn’t come in packets, only bottles … so how much should we be adding??? My whole family would love this so I look forward to your suggestions. I enjoy your blog and have tried many of your recipes and have always been able to adapt them to local ingredients, until now. Thanks 🙂
You should be able to find ranch salad dressing dry packets in the aisle with all the other dressings and marinades!
I’ll have another look at the grocery store, but I don’t live in the US and I have never seen ranch in a packet here. Only a few companies even sell ranch dressing LOL
The Italian dressing can be any type of Italian you can find at your grocer. Ranch dressing packets can be made at home. If you’re not making the dip you can just use the seasonings.
2 Tbsp dried parsley
1 tsp dried dill
1 tsp garlic powder
1 tsp onion flakes
1/2 tsp dried basil
1/2 tsp pepper
I read this post at 5:30am and had all the ingredients so I threw everything in the crock pot (including frozen chicken breasts) before leaving for work. I cooked it on high for about an hour, then turned it to low for 8 hours. It’s delicious! I’m going to use it in your recipe for Chicken Tortilla soup tonight! It’s 18 degrees outside – it’s a soup night!
How dare you poison us with a packet of Ranch dressing!?! 🙂 Love your blog. Keep the deliciousness coming.
It’s pretty much become my life goal. 😉
Thank you for this recipe! It came at the perfect time. I’m hosting a family dinner tomorrow night and I’m having a nacho bar. I wanted something more than just hamburger taco meat. This chicken recipe will be perfect! Thank you again!