Cool Ranch Shredded Chicken Tacos (Crockpot Recipe)

  • Author: Kelly McNelis
  • Yield: 6 servings 1x


Cook fresh or freeze and cook later. Serve on soft tortillas, rice, or lettuce with your favorite taco toppings.


  • 2 pounds boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 taco seasoning packet (or this homemade version: 1T chili powder, 1tsp pepper, and 1/2tsp of each of the following – salt, ground cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder)
  • 1 dry ranch seasoning packet (or this homemade version: 1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, and 1/2 tsp salt.  Traditional ranch seasoning packets also include 1T dried buttermilk but I omitted it because I don’t keep it on-hand.)


  1. Combine all ingredient in crockpot and cook on “low” setting for 6-8 hours.
  2. Shred chicken and mix with sauces and spices left in crockpot.

To Freeze and Cook Later

  1. Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to to three months.
  2. When ready to cook, thaw overnight in refrigerator or in morning in water.
  3. Follow cooking directions above.