Chicken Ranch Tacos
An unexpected benefit of meal planning and preparing freezer meals is when we have an ice storm I don’t have to worry about getting to the grocery store. As luck would have it I had Chicken Ranch Tacos freezer to crock pot style on the menu for this Taco Tuesday. I didn’t even have to adjust my menu.
This was an untried recipe for my little group; however I had made the recipe for one of the make ahead meals for Daughter Number One and SIL for Christmas. They were huge fans, so when I was doing my planning and prepping for this batch of weeks I added it.
Another bonus for the Chicken Ranch Tacos is that it just might be the easiest meal to make. Rather than make it unprocessed using my own seasonings I used store bought Ranch seasoning and Taco seasoning. Generally when I make a recipe for the first time I follow it. I will probably use my homemade taco seasoning the next time to stay away from some of the sodium and preservatives.
The family enjoyed the Chicken Ranch Tacos more than they seem to enjoy my regular chicken tacos. They might have enjoyed them more than traditional ground beef tacos, also. The ranch seasoning must be the difference.
The shredded meat was served in soft shells for the girls and hard shells for the hubs. To top the tacos I had shredded cheese, shredded cabbage, sliced pickled jalapeño, sour cream. The side dishes were homemade vegetarian refried beans and taco rice.
Chicken Ranch Tacos
- 1 ½ - 2 pounds chicken breast
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 2 cups chicken or vegetable broth or combination of broth and water to equal 2 cups
Place all ingredients including broth into crock pot. Cover.
Cook on low for 8 hours.
Remove lid and using 2 forks shred chicken. Continue cooking on low or warm for 15-20 minutes.
Use shredded meat as filling for tacos.
Top as desired.
For freezer to slow cooker meal: Place all ingredients except broth in a labeled gallon zippered storage bag. Remove air and freeze. Remove from freezer and place in refrigerator overnight. Follow the remaining directions for slow cooker cooking. pot and cook on low for 8 hours.