COOL RANCH SHREDDED CHICKEN TACOS (CROCKPOT RECIPE)
Cook fresh or freeze and cook later. Serve on soft tortillas, rice, or lettuce with your favorite taco toppings.
Provided by Kelly McNelis
Number Of Ingredients 5
Steps:
- Combine all ingredient in crockpot and cook on "low" setting for 6-8 hours.
- Shred chicken and mix with sauces and spices left in crockpot.
COOL RANCH CROCKPOT CHICKEN TACOS OR TOSTADAS
Do you love ranch flavored food? I sure do. Not only does this Cool Ranch Crockpot Chicken meal taste great, it will be the EASIEST meal you will cook all year!
Provided by Corey
Categories Dinner Main Course
Time 6h5m
Number Of Ingredients 4
Steps:
- Put chicken breasts, taco & ranch mixes and chicken broth in crock pot.
- Set crock pot on low for 5 hours.
- After 5 hours, shred chicken with 2 forks.
- Replace lid and continue cooking on low for 30 more minutes.
- Serve shredded chicken on a tostadas, tacos burritos or salad, with your favorite toppings!
Nutrition Facts : Calories 231 kcal, Carbohydrate 8 g, Protein 36 g, Fat 4 g, Cholesterol 108 mg, Sodium 1663 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RANCH CHICKEN TACOS
A great change from regular Mexican style tacos. A cool summer dinner, made quick with leftover rotisserie chicken. Naturally you can use any type of chicken cooked the way you like; just be sure to shred it for real tacos.
Provided by Joan Dredge
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
- Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
- Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 40.3 g, Cholesterol 101.3 mg, Fat 49 g, Fiber 8.7 g, Protein 30.7 g, SaturatedFat 15.3 g, Sodium 1419 mg, Sugar 4.9 g
COOL RANCH CHICKEN TACOS
Slow Cooker Cool Ranch Chicken Tacos - only 4 ingredients! Chicken slow-cooked in taco seasoning, ranch dressing mix, and chicken broth. Shred the chicken and serve in taco shells, tortillas, on top of a salad, or nachos. This is our FAVORITE taco filling! Can freeze any leftovers for later. Low-carb/keto-friendly and gluten-free too! Taco Tuesday never tasted so good!
Provided by Plain Chicken
Categories Main Course
Time 4h5m
Number Of Ingredients 4
Steps:
- Place chicken in the slow cooker. Sprinkle chicken with taco seasoning and Ranch dressing mix. Pour chicken broth into the slow cooker.
- Cover and cook on LOW for 4 to 6 hours.
RANCH CHICKEN TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 45
Steps:
- Preheat the oven to 350 degrees F.
- For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.
- Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.
- For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.
- Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
- Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
- Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
- Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
- In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.
FAVORITE RANCH-TACO CHICKEN SALAD
Instructions are included for making this creamy chicken-taco salad a Halloween-ready buffet dish. But decorated or not, it's delicious!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook and stir chicken in 1/4 cup salsa in large nonstick skillet on medium-high heat 4 min. or until chicken is done.
- Toss chicken with salad greens and cheese in large bowl.
- Add remaining salsa and dressing; mix lightly. Spoon onto 6 salad plates; top with remaining ingredients.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
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COOL RANCH CHICKEN TACOS - 90/10 NUTRITION
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Reviews 4Servings 6Cuisine Game Day, Mexican, TacosCategory Dinner, Main Dish
- Add all ingredients except toppings to a slow cooker. Cook on low 6 hours or on high 4 hours. Shred chicken. Serve in tortillas with desired taco toppings.
- Add all ingredients except toppings to an Instant Pot® along with 1/2 cup water. Lock lid. Set valve to sealing. Program for manual-high and 12 minutes. When cook time ends, either let it NPR (natural pressure release) or QR (quick release) depending on how much time you have. Shred chicken. Serve in tortillas with desired taco toppings.
- Combine all ingredients except tortillas and toppings in a large freezer bag. Freeze until ready to use.
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