Slow-Cooker Cilantro Ranch Chicken Tacos
Slow-Cooker Cilantro Ranch Chicken Tacos is a gluten free main course. One portion of this dish contains around 17g of protein, 10g of fat, and a total of 210 calories. For $2.06 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. 137 people have made this recipe and would make it again. Several people really liked this Mexican dish. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up ground cumin, chili powder, skinless boneless chicken breasts, and a few other things to make it today. It is brought to you by Heather Likes Food. Overall, this recipe earns a solid spoonacular score of 49%. Similar recipes include Slow Cooker Ranch Chicken Tacos, Slow Cooker Cilantro Lime Chicken Tacos, and Slow Cooker Cilantro Lime Chicken Tacos.
Servings: 6
Ingredients:
1 C chicken broth
1 tbsp chili powder
1/2 C chopped fresh cilantro
1 small can diced green chiles
2 tsp ground cumin
Juice from 1/2 lime
2 envelopes ranch dressing mix (do NOT use the dip mix, must be for salad dressing )
4 boneless, skinless chicken breasts
1 C sour cream
Equipment:
pot
Cooking instruction summary:
In a slow-cooker, combine chicken breasts ( doesn’t have to be thawed, cut-up or anything else that sucks up your time), ranch dressing mix, chicken broth, chili powder, cumin, and green chiles. Stir around until chicken is coated and there aren’t any big lumps of dressing mix. Cover and cook on low for 4-6 hours; chicken should be cooked through and easily shred. Remove chicken from pot, shred, return to pot and stir in sour cream and chopped cilantro. Serve in tortillas with lettuce, cheese, avocado, and pico de gallo.
Step by step:
1. In a slow-cooker, combine chicken breasts ( doesn’t have to be thawed, cut-up or anything else that sucks up your time), ranch dressing mix, chicken broth, chili powder, cumin, and green chiles. Stir around until chicken is coated and there aren’t any big lumps of dressing mix. Cover and cook on low for 4-6 hours; chicken should be cooked through and easily shred.
2. Remove chicken from pot, shred, return to pot and stir in sour cream and chopped cilantro.
3. Serve in tortillas with lettuce, cheese, avocado, and pico de gallo.
Nutrition Information:
covered percent of daily need
