Cool Ranch Shredded Chicken Tacos
Who doesn’t love a Taco Tuesday? (Who are we kidding, a Taco Anyday is good for us!)
This recipe has a unique flavor, with homemade seasonings that are much tastier and cleaner for you than the big store packets we may be used to on Taco Tuesday. The chicken freezes great and will be ready when you are!
Ingredients:
2 pounds boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons red wine vinegar
Taco Seasoning (1 T chili powder, 1 tsp pepper, and ½ tsp of each of the following – salt, ground cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder)
Ranch Seasoning (1 T dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried onion flakes, ¾ tsp dill, ½ tsp pepper, and 1/2 tsp salt)
Pre-freezer Prep:
Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to to three months.
Slow Cooker:
When ready to cook, thaw overnight in the refrigerator or in the morning in water.
Combine all ingredients in a crockpot and cook on “low” setting for 6-8 hours.
Shred chicken and mix with sauces and spices left in the crockpot.
Serve with tortillas or in a bowl with rice and all your favorite toppings!
Instant Pot:
When ready to cook, thaw overnight in the refrigerator or in the morning in water.
Combine all ingredients in Instant Pot and add 1 cup of water.
Cook 9 min on high pressure with natural release of 10 min to make chicken shreddable.
Shred chicken and mix with sauces and spices left in the IP.
Serve with tortillas or in a bowl with rice and all your favorite toppings!
Recipe yields 6 servings!
Comentários