Description
Savor the vibrant flavors of Slow Cooker Mexican Ranch Chicken, featuring tender chicken and a delightful mix of spices—perfect for tacos, rice, or salads.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- 1. Prepare the Chicken: Place boneless skinless chicken breasts at the bottom of the slow cooker.
- 2. Add Flavorful Layers: Sprinkle taco seasoning and ranch dressing mix evenly over the chicken. Add canned diced tomatoes (with juices), black beans, and frozen corn on top. Stir gently to combine.
- 3. Set It and Forget It: Cover the slow cooker and set it to cook on low for about 6 hours or high for 3 hours.
- 4. Shred Time: Once cooked through, use two forks to shred the chicken directly in the slow cooker. Stir to distribute flavors evenly.
- 5. Serve Up Deliciousness: Spoon onto warm tortillas or over rice. Top with shredded cheese, chopped cilantro, or your favorite toppings.
- 6. Enjoy Every Bite: Transfer portions to plates and savor this comforting dish.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
Keywords: Customize by adding bell peppers for crunch or a splash of lime juice for extra zing. For milder flavor, reduce taco seasoning. Leftovers can be stored in an airtight container in the fridge for up to three days; they often taste even better the next day!