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Cool Ranch Chicken Tacos

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

You know what’s cool?  These cool ranch chicken tacos!

If you are keto or gluten free, try these cheddar cheese shells instead.

If you have an Instant Pot, we’ve got you covered as well.

Cool Ranch Chicken Tacos
Cool Ranch Chicken Tacos

Cool Ranch Chicken Tacos

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Author: Heidi Boortz
Servings : 6

Ingredients

Tacos

  • 2 lbs boneless, skinless chicken breast
  • 1 Tbsp Chili Powder
  • 1 Tbsp cumin
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp oregano
  • 1/4 tsp paprika
  • 1/2 tsp pepper
  • 2 Tbsp dried chives
  • 2 Tbsp dried parsley
  • 2 Tbsp dried dill
  • 1 can green chiles
  • 1 Tbsp dried minced onion
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp apple cider vinegar

Taco Toppings

  • 2 cups cheddar cheese grated
  • 2 cups lettuce shredded
  • 2 tomato diced
  • 4 green onion thinly sliced
  • 1 cup salsa no sugar listed in ingredients
  • 1/2 cup sour cream optional
  • 1/2 cup cilantro chopped, optional
  • 12 each 100% whole grain soft flour tortilla soft taco size, see notes

Instructions

Slow Cooker

  • Add all ingredients except toppings to a slow cooker. Cook on low 6 hours or on high 4 hours. Shred chicken. Serve in tortillas with desired taco toppings.

Instant Pot®

  • Add all ingredients except toppings to an Instant Pot® along with 1/2 cup water. Lock lid. Set valve to sealing. Program for manual-high and 12 minutes. When cook time ends, either let it NPR (natural pressure release) or QR (quick release) depending on how much time you have. Shred chicken. Serve in tortillas with desired taco toppings.

To Freeze

  • Combine all ingredients except tortillas and toppings in a large freezer bag. Freeze until ready to use.
  • To cook after freezing, add frozen meal to slow cooker or Instant Pot®.
  • To cook in the slow cooker, cook on low 8 hours or on high 6 hours. Shred chicken, and serve in tortillas with desired taco toppings.
  • To cook in the Instant Pot®, add 1/2 cup water to frozen meal and lock lid. Set valve to sealing. Program for manual-high and 12 minutes. When cook time is ends, either let it NPR (natural pressure release) or QR (quick release) depending on how much time you have. Shred chicken. Serve in tortillas with desired taco toppings.

Notes

For Keto and gluten free, try these TACO SHELLS instead.
Tried this recipe?Let us know how it was!

Cool Ranch Chicken Tacos
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