As the chicken cooks low and slow, it releases its juices into a tangle of onions and bell peppers that soften and sweeten. The ranch mix and taco seasoning meld into a savory broth, infusing the chicken until it’s tender and falls apart at the touch of a fork.
Once shredded, the meat absorbs every bit of that seasoned liquid, becoming rich and flavorful.
Serve these slow cooker chicken tacos tucked into warm tortillas with your favorite toppings—crisp lettuce, fresh cilantro, or a spoonful of salsa.
Tips for Success
- Use chicken thighs if you prefer a juicier texture—they hold up beautifully in the slow cooker.
- Don’t skip the layering—keeping vegetables on top prevents them from becoming mushy.
- For bolder flavor, brown the chicken briefly in a skillet before slow cooking.
- If the mixture seems thin after cooking, remove the lid and cook on high for 15–20 minutes to reduce excess liquid.
- Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or water.
The bottom line
These slow cooker chicken tacos deliver maximum flavor with almost no effort. The ranch dressing mix, taco seasoning, and sweet bell peppers transform simple chicken into a deeply savory filling that’s perfect for tacos, burrito bowls, or enchiladas.
The slow cooker does the work, leaving you with tender, seasoned meat that holds its own against any topping you add.
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Slow Cooker Chicken Tacos
Equipment
- 4–6 qt slow cooker
- Sharp knife and cutting board
- Measuring Cup
- Forks for shredding
- Tongs or serving spoon
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 packet ranch dressing dry mix
- 1 packet taco seasoning
- 1 onion peeled and cut into ½-inch wide and 2-inch long strips
- 1 green bell pepper seeded and cut into ½-inch wide and 2-inch long strips
- 1 red or orange bell pepper seeded and cut into ½-inch wide and 2-inch long strips
- 2 chicken bouillon cubes
- 1 c water
Instructions
- Place chicken in a 4–6 qt slow cooker.
- Sprinkle half of the ranch mix and half of the taco seasoning over the chicken. Flip the chicken and sprinkle with the remaining ranch and taco seasonings.
- Layer the sliced onion and bell peppers over the chicken.
- Add the chicken bouillon cubes and pour in 1 c water.
- Cover and cook on low for 6 hours or high for 4 hours, until chicken is fork-tender. Stir occasionally.
- With two forks, shred the chicken directly in the slow cooker, mixing it into the sauce.
- Serve hot with tortillas and desired toppings.
