It's been so long since I found this recipe that I can't seem to even track the original pin. Needless to say, this is simple and a win every!single!time! As a working mom, I typically have at most 30 minutes to get home and prepare dinner before my toddler has lost his mind throwing a tantrum that there's no longer Easter candy left around the house for munching.
So a crockpot recipe, especially for a Monday, is just the best.
Our family prefers this chicken served on a crunchy shell with extra guac (or even better: fresh avocado). I often save the left over chicken to serve over salads for my lunch the remainder of the week :)
I do believe, we'll be serving these with a side of Chuy's Copycat Creamy Jalapeño and a frozen margarita tonight! Ole!
Crockpot Ranch Chicken Tacos
4 frozen chicken breasts
1 packet ranch packet
1 packet taco seasoning
1 can chicken broth
Put frozen chicken breasts in crockpot. In separate bowl mix together chicken broth, ranch packet and one taco seasoning packet until blended. These ingredients won't completely mix, but just use your good judgment. Pour over the chicken in crockpot. Cook on low for 5 hours.
Shred chicken in crockpot and let sit another 30 minutes.
Serve with crunchy shells and avocado.
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