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This ridiculously easy Crockpot ranch chicken tacos recipe makes juicy shredded chicken for taco night. The combo of taco seasoning and cooling ranch is irresistible!

I think you’ll enjoy my Fish Tacos or One Pot Taco Spaghetti next.

three ranch chicken tacos

Why you’ll love it

Taco seasoning and zesty ranch are my new favorite duo. They go so well together! I absolutely love to top these tacos with ranch dressing for an all-out ranch-y experience. These Crockpot shredded chicken tacos are so simple. Like, super duper easy.

It doesn’t get much easier than throwing chicken in the Crockpot along with a few pantry seasonings for this hands-off slow cooker chicken tacos recipe. Let it work its magic, and you end up with juicy chicken with ranch that’s ready to shred for tacos.

What you’ll need

  • Chicken – we’re using four large chicken breasts
  • Chicken broth – for the base of the sauce and depth of flavor
  • Ranch seasoning and taco seasoning – we’re using those convenient little packets!
ingredients for crockpot ranch chicken tacos on a marble counter

Helpful tip

  • Slow cookers can vary in how hot they run, so it’s a good idea to try a few different recipes and check for doneness at the lower end of cooking time until you know how your slow cooker behaves. For this recipe, the chicken should shred easily with two forks.

How to make Crockpot ranch chicken tacos

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

a crockpot with ranch chicken before and after cooking

Place the chicken in your Crockpot, and pour in the broth. Sprinkle on the seasonings. Cook on high or low depending on preference. Shred the chicken, prep your tortillas and toppings, and assemble the tacos.

What to serve with chicken ranch tacos

  • Serve this ranch shredded chicken with corn or flour tortillas and all your favorite toppings (lettuce, tomatoes, cheese, cilantro, red onions, etc.)! I highly recommend a drizzle of ranch dressing. Use store-bought, or make my Homemade Ranch Dressing.
  • You can also skip the tortillas and make lettuce wraps/cups instead.
  • Serve my restaurant-style Guacamole and chips to round out the meal.

Substitutions and variations

  • You could use boneless skinless chicken thighs instead if you wish. Chicken thighs tend to hold up better to slow cooking as they are less lean, so feel free to swap them, especially if you plan on using the higher end of cooking time (e.g., 8 hours on low).
  • If you’d rather make everything from scratch, try this Homemade Ranch Seasoning and my Simple Homemade Taco Seasoning.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • Don’t already own a Crockpot? Grab yours here.
  • I find it’s easiest to serve up shredded chicken for tacos using kitchen tongs.
  • Here’s the handy taco holder I use.

Leftovers and storage

  • Store leftover chicken for 3-4 days in the fridge in an airtight container.
  • You can freeze if you need to, but then they’ll be a bit less “saucy”. Store in the freezer for up to 3 months.
a slow cooker with shredded chicken and kitchen tongs

If you made these cool ranch chicken tacos, leave a star rating and review below! Tag me #saltandlavender on Instagram with any recipes of mine you make.

three ranch chicken tacos
5 from 1 vote

Crockpot Ranch Chicken Tacos

This ridiculously easy Crockpot ranch chicken tacos recipe makes juicy shredded chicken for taco night. The combo of taco seasoning and cooling ranch is irresistible!
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Servings: 4



  • 4 large chicken breasts
  • 1 cup chicken broth
  • 1 (1 ounce) packet ranch seasoning mix
  • 1 (1 ounce) packet taco seasoning
  • For serving: corn/flour tortillas, ranch dressing, lettuce, tomatoes, onions, etc.


  • Add the chicken breasts to your slow cooker side-by-side and pour in the chicken broth.
  • Sprinkle the ranch and taco seasoning packets over top. Cook for 3-4 hours on high or 6-8 hours on low.
  • Shred the chicken in the Crockpot using two forks. Let it sit in the juices while you prep the toppings.
  • Serve in warmed tacos and top as desired (I highly recommend using ranch dressing for your taco sauce!).


  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 294kcal, Carbohydrates: 8g, Protein: 48g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 146mg, Sodium: 1583mg, Potassium: 847mg, Fiber: 1g, Sugar: 2g, Vitamin A: 734IU, Vitamin C: 6mg, Calcium: 14mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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    1. Hi I haven’t tested it in the Instant Pot, but I don’t see why not. Maybe 8 min on high pressure? I do find it’s quite easy to dry out chicken breasts in the IP, though, so you may want to swap for chicken thighs.