Crockpot ranch tacos are one of our go to foods for feeding large crowds. We love the taste and flavor of them. They are mild enough to serve to a large crowd. People who want a spicier flavor can add different toppings to add some heat and those who love it mild can do the same.
We served these at an event for my daughter not too long ago as she is a meat and beans and rice lover. She was adamant we served these!
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What Kind of Meat Do You Use?
90% of the time we use chicken. But I think that pork would work fine. You could try it with steak or other meats too and see how it would work.
What Kind of Tortillas Do You Use?
We’ve used all different types of tortillas! Sometimes I’ll opt for gluten free tortillas. We also use corn and/or flour for feeding larger crowds. I think I’m even going to try my hand at these cauliflower tortillas for a low carb version.
Could You Use Tortilla Chips?
Absolutely! We use this chicken for nachos. It’s delicious! I’ve started to tolerate certain corn products less so I use Siete tortilla chips for me. We are huge fans of Tostitos Scoops as they work well picking up the chicken. We also use just regular old corn chips. Whatever you want!
Could You Make a Salad?
Yes! I made a salad for the picture right before eating. Just place your meat and toppings on top of a bed of shredded lettuce.
What Kind of Toppings Do You Use?
Almost anything works! Some of our favorites we use include avocado, guacamole, shredded cheese, black or pinto beans, salsa, pico de gallo, tomatoes, lettuce, cilantro, jalapenos and ranch or cilantro ranch tomatillo dressing.
Slow Cooker Ranch Taco Meat
- 1 1/2 lbs (3-4 chicken breasts) uncooked
- 1 package taco seasoning (use gluten free taco seasoning for those with allergies)
- 1 package ranch dressing mix (Hidden Valley is the most commonly known brand but we love and use Simply Organic Ranch dip. For dairy free we love this brand. Use 1/2 bottle per 1 1/2 lbs of chicken.
- 1/2 cup chicken broth or water
Place all ingredients in a slow cooker and stir. Cook for 6-8 hours on low heat or 3-4 hours on high heat. Remove from heat, shred and stir. Serve.
Place meat on tortillas or lettuce and add toppings. Additional toppings can include: avocado, guacamole, shredded cheese, black or pinto beans, salsa, pico de gallo, tomatoes, tortilla strips, lettuce, cilantro, jalapenos and ranch or cilantro ranch tomatillo dressing.
This recipe can easily be doubled or tripled for larger crowds.