Is taco night a weekly occurrence in your house? If so, you may have to kick it up a notch with these spicy ranch chicken tacos. Make the chicken in your slow cooker for an even easier weeknight meal!
We generally don’t have specific food “nights” at our house, but with the start of Spring activities (soccer for us this year) and the craziness of the end of the school year, we might have to jump on that bandwagon. Tacos are one of our favorites during the week for both ease and leftovers.
I was pretty excited when the fine folks at Hidden Valley® offered to send me one of their new ranch flavors to try out. I’m a bit of a ranch addict and always order it “on the side” in restaurants. I’m not a fan of pretty much any other condiments. Ketchup – nope. Mustard – never. Mayo or sour cream – only to make dips. I think you get the picture. I thought it was fitting too that this week we had practice at a soccer complex called Hidden Valley AND tomorrow is Cinco de Mayo. What are the chances?
I’ve been making the chicken for my tacos in the crockpot most of the time lately. It’s easy and with summer approaching, you don’t have to stand over a hot stove or heat up your kitchen.
Ingredients
- 1 cup chicken stock (you can sub water if you don’t have chicken stock)
- 1 lb chicken breasts
- 3 tbsp Taco seasoning
- 1 tbsp dried ranch dressing mix.
- Tortillas
- Taco toppings of your choice (cheese, avocado, tomato, lettuce, etc.)
- Hidden Valley® Sriracha Ranch®
Pour your chicken stock into your crockpot, add taco season and dried ranch dressing, mix well. Add chicken breasts. Cook on high 1.5-3 hours, depending on size of your chicken breasts. I used chicken tenders, so they cooked through in a little over an hour. For larger breasts, 2.5-3 hours is typical on high (6-8 hours on low). By the way, I’m loving my casserole style crock pot!
When chicken is cooked through, remove from slow cooker and shred. (I use my KitchenAid mixer to shred – life changing!)
Put shredded chicken back into slow cooker with taco/ranch liquid still remaining in slow cooker. Turn to low/medium and cook for another 20-30 minutes. Most of the liquid should be absorbed. Don’t overcook.
Layer your tortilla with your seasoned chicken and your preferred taco toppers. Then drizzle on Hidden Valley® Sriracha Ranch® as a sauce. You can also spread it on your tortilla first if you prefer not to drizzle.
Hidden Valley® Sriracha Ranch® is right up my flavor alley, it combines the classic creamy goodness of their original ranch with the sweet heat of Sriracha. It really kicked up my tacos for just the right amount of spice.
I’ve also now used theHidden Valley® Sriracha Ranch® as a dipper for sweet potato fries and as a sauce for a knock off of Bang Bang Shrimp. I’m still perfecting the cooking method on that one, but the sauce was bangin’! (see what I did there? okay, moving on…). I’ll share that one soon. It’s safe to say we’re likely going to have more than one bottle of ranch in our refrigerator from now on.
Ingredients
- 1 cup chicken stock
- 1 lb chicken breasts
- 3 tbsp taco seasoning
- 1 tbsp dried ranch dressing mix.
- Tortillas
- Taco toppings of your choice (cheese, avocado, tomato, lettuce, etc.)
- Hidden Valley Sriracha Ranch
Instructions
- Pour your chicken stock into your crockpot, add taco season and dried ranch dressing, mix well. Add chicken breasts. Cook on high 1.5-3 hours (low 6-8 hours), depending on size of your breasts.
- When chicken is cooked through, remove from slow cooker and shred.
- Put shredded chicken back into slow cooker with taco/ranch liquid still remaining in slow cooker. Turn to medium and cook for another 20-30 minutes. Most of the liquid should be absorbed. Don’t overcook.
- Layer your tortilla with your seasoned chicken and your preferred taco toppers. Then drizzle on Hidden Valley Sriracha Ranch as a sauce.
This is a sponsored conversation written by me on behalf of Hidden Valley. The opinions and text are all mine.
