Cool Ranch Chicken Tacos Recipes

COOL RANCH CHICKEN TACOS

Steps:

• Add all ingredients except toppings to a slow cooker. Cook on low 6 hours or on high 4 hours. Shred chicken. Serve in tortillas with desired taco toppings.
• Add all ingredients except toppings to an Instant Pot® along with 1/2 cup water. Lock lid. Set valve to sealing. Program for manual-high and 12 minutes. When cook time ends, either let it NPR (natural pressure release) or QR (quick release) depending on how much time you have. Shred chicken. Serve in tortillas with desired taco toppings.
• Combine all ingredients except tortillas and toppings in a large freezer bag. Freeze until ready to use.
• To cook after freezing, add frozen meal to slow cooker or Instant Pot®.
• To cook in the slow cooker, cook on low 8 hours or on high 6 hours. Shred chicken, and serve in tortillas with desired taco toppings.
• To cook in the Instant Pot®, add 1/2 cup water to frozen meal and lock lid. Set valve to sealing. Program for manual-high and 12 minutes. When cook time is ends, either let it NPR (natural pressure release) or QR (quick release) depending on how much time you have. Shred chicken. Serve in tortillas with desired taco toppings.

COOL RANCH SHREDDED CHICKEN TACOS (CROCKPOT RECIPE)

Steps:

• Combine all ingredient in crockpot and cook on "low" setting for 6-8 hours.
• Shred chicken and mix with sauces and spices left in crockpot.

RANCH CHICKEN TACOS

Steps:

• Preheat the oven to 350 degrees F.
• For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.
• Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.
• For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.
• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
• Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
• Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
• Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
• In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

RANCH CHICKEN TACOS

Steps:

• Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
• Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
• Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

CHIPOTLE RANCH CHICKEN TACOS

Steps:

• Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through., Spoon chicken mixture into taco shells. Top with remaining ingredients.