Description
Easy creamy ranch chicken tacos made with tender shredded chicken, cheddar cheese, and crispy beef strips. A simple slow cooker dinner perfect for busy nights.
Ingredients
- 2 pounds boneless skinless chicken fillets
- 1 cup chicken broth
- 1 packet ranch seasoning mix
- 8 ounces cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- 8 slices beef strips, cooked until crisp and crumbled
- 10 to 12 small flour or corn tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 quarter cup sliced green onions
- 1 jalapeño, sliced
- 1 half cup sour cream
- 1 lime, cut into wedges
Instructions
- Place the chicken fillets in the bottom of a slow cooker and pour the chicken broth over the top.
- Sprinkle the ranch seasoning evenly over the chicken.
- Scatter the cubed cream cheese over everything.
- Cover and cook on low for 4 to 5 hours or on high for 2½ to 3 hours until the chicken is fully cooked and tender.
- Remove the chicken and shred it using two forks while still hot.
- Return the shredded chicken to the slow cooker and stir until the sauce becomes smooth and creamy.
- Stir in the shredded cheddar cheese until fully melted.
- Fold in the crispy beef strips.
- Warm the tortillas in a skillet or microwave until soft and flexible.
- Fill each tortilla with the creamy chicken mixture and add desired toppings. Serve immediately with a squeeze of lime if desired.
Notes
- Make sure chicken reaches an internal temperature of 165°F before shredding for safe consumption.
- Prep Time: 10 min
- Cook Time: 4 hours 10 min
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American