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3-tacos on a metal taco stand sitting on a wood cutting board with a red onion and sliced limes in the back.
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Crockpot Creamy Ranch Chicken Recipe

5-ingredient dump-and-go Slow Cooker Ranch Chicken Tacos make for an easy dinner or freezer meal!
Course Main Dishes
Cuisine American, Southern
Keyword Crock Pot Chicken
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4
Calories 462kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 2 large chicken breasts (halved, boneless and skinless)
  • 8 ounces cream cheese
  • 2 tablespoons Ranch dressing mix
  • 1/2 cup chicken broth
  • 1 cup cheddar cheese (shredded)

Instructions

  • Place the chicken in the bottom of the crockpot. Then cut the cream cheese into two pieces and place each part on a piece of chicken.
  • Sprinkle the top with ranch dressing and pour the broth in the pan.
  • Sprinkle with the shredded cheese and place the lid on the crockpot.
  • Set on high for 4 hours or low for 6.
  • To shred the chicken, you can use 2 forks, or a hand mixer works wonderfully, just place in the pan and mix for a minute or 2.

Notes

Tips:
  • Taco Toppings - Feel free to use my suggestions for taco toppings or serve it with your favorite taco toppings instead.
  • Tortilla Options - Use your favorite tortillas, or wraps. These could be traditional four tortillas, corn tortillas, or green leaf lettuce for lettuce wraps.
  • Shred Chicken - An easy way to shred chicken is to use a hand mixer.
Storage:
  • Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 462kcal | Carbohydrates: 7g | Protein: 35g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1060mg | Potassium: 549mg | Sugar: 2g | Vitamin A: 1078IU | Vitamin C: 1mg | Calcium: 266mg | Iron: 1mg