Instructions
Step 1: Place chicken breasts in the slow cooker. Sprinkle with ranch seasoning and taco seasoning. Pour in chicken broth.
Step 2: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is tender and shreds easily.
Step 3: Shred the chicken with two forks directly in the slow cooker and stir to coat with the juices.
Step 4: Warm the tortillas in a skillet or microwave.
Step 5: Assemble the tacos by filling each tortilla with shredded chicken, cheddar cheese, lettuce, tomatoes, red onion, and a drizzle of ranch dressing. Garnish with cilantro if desired.
Step 6: Serve with lime wedges on the side for extra brightness.
Storage Information
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently and assemble fresh tacos when ready to serve. The chicken can also be frozen for up to 2 months; thaw overnight before reheating.
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