Slow Cooker Ranch Chicken

Three chicken tacos with shredded cheese and diced tomatoes, served with lime wedges on a white plate.

5 from 1 vote

Delicious chicken and bell peppers cooked in the slow cooker with taco seasoning and dry ranch dressing mix. This simple shredded chicken is the perfect base for Chicken Tacos or Chicken Fajitas.

Prep Time10

Cook Time6

Course: Main

Cuisine: American, Mexican

Servings: Servings

Calories: 193kcal

Author: Keri

Ingredients

2- pounds Chicken Breasts boneless and skinless
1 packet Ranch Dressing 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 cup Water

Instructions

Spray the cooker base with nonstick cooking spray.
Place the chicken breasts in the bottom of the slow cooker dish. Sprinkle with half of the taco seasoning and ranch dressing mix. Flip over and coat the chicken with the rest of the taco and ranch seasonings.
2- pounds Chicken Breasts, 1 packet Ranch Dressing Mix, 1 packet Taco Seasoning
Add the chicken bouillon cubes to the slow cooker.
2 Chicken Bouillon Cubes
Add the sliced onions and bell peppers on top of the chicken.
1 Onion, 1 Green Bell Pepper, 1 Red or Orange Bell Pepper
Pour in the water.
1 cup Water
Cover the slow cooker and cook on low for 6-8 hours (or high 4-6 hours), until the chicken is thoroughly cooked.
Shred the chicken with a couple of forks.
Serve with your favorite taco or fajita shells and favorite toppings.

Notes

This recipe still works if you start with frozen chicken breasts. You just might need to add a little bit more cooking time. Chicken is cooked when it reaches 165 degrees Fahrenheit.

For easier cleanup, I always start by spraying my slow cooker bowl with nonstick cooking spray.

Chicken broth may be used in place of the water and bouillon cubes.

Nutrition