This recipe is in my regular rotation, because it’s so easy and so delicious. Truly a “set it and forget it” meal. A little note: I do not actually measure out the 2 Tbsp of chicken broth. I just splash a little bit in the bottom of the Crockpot, and use the remaining broth (instead of water) to prepare yellow rice for a side – (I like the Vigo brand). And if you’re looking for an easy salsa recipe to go with these chicken tacos, click here.
Crockpot Chicken Tacos
Servings: 8
Ingredients
- 2 Tbsp Reduced Sodium Chicken Broth (I do not actually measure this out. I just cover the bottom of the Crockpot with a "splash" of broth, and save the remaining broth to use -instead of water- when preparing my rice as a side dish).
- 5-6 Chicken Breasts
- ¼ Cup Taco Seasoning
- 2 Tbsp Ranch Seasoning
Instructions
- Cover the bottom of the Crockpot with the chicken broth.
- Trim the chicken breasts and place them in the Crockpot.
- Sprinkle the taco & Ranch seasonings on top of the chicken.
- Place the lid on the crockpot and cook for 8 hours on low.
(I usually shred the chicken with a fork and knife at the 6 hour mark so that the flavor soaks in every little piece).