Today, I have another quick and easy slow cooker recipe to share. These chicken tacos are great for Sunday lunches, but we love them any night for dinner! Jim and I eat the shredded chicken in flour tortillas, with Mexican rice and chips and salsa. Drew loves it when I put the shredded chicken on nachos, and Maddie loves it in a bowl of rice with some sour cream. However you eat it, this chicken is delicious! Cinco de Mayo is coming this next week, so you have the perfect reason to try this recipe soon!
Chicken Ranch Tacos
4 or 5 boneless, skinless chicken breasts
1 package dry taco seasoning mix
1 package dry ranch dressing mix
2 cups water
2 chicken bouillon cubes
Place chicken, seasoning mixes, water, and bouillon cubes in slow cooker and cook for 6 to 8 hours on low or 4 hours on high. Shred chicken with two forks. Serve in flour tortillas (or on nachos, rice bowls, quesadillas, taco salad - however you'd like!), and top with taco toppings of your choice.
I'll have to try this, Meg.
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