Happy May!!! Cinco de Mayo is this Thursday. What kind of yummy stuff do you have planned for dinner? If you need some help, I have a bunch of really really good Mexican recipes in my Recipe Index. Or, you can always skip that and just make these tacos. I used my go-to 4-Ingredient Mexican Shredded Chicken for these tacos and loaded them with cheese, salsa, cilantro and ranch!!!! Wow, great decision, because the flavor of these will make your eyes roll to the back of your head and you'll be saying . . . mmm mmm mmm.
The chicken is so tender and juicy and the texture combination mixed with the crunchy taco shells and creamy ranch is like a perfect party in your mouth. You will love these. Serve with guacamole and rice.
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Ranch Shredded Chicken Tacos
3-4 large boneless, skinless, chicken breasts
1 (14.5 oz.) can low-sodium chicken broth
3 Tbl. taco seasoning, plus more if needed
1 (4 oz.) can diced green chiles, undrained
For the Tacos
crunchy taco shells
shredded Cheddar cheese
any other desired toppings
For the Shredded Chicken: Pour chicken broth into slow cooker. Add the chicken breasts and top with taco seasoning. Cover slow cooker with lid and cook on low for around four hours or until chicken is cooked through. Remove chicken from slow cooker and shred, adding some of the cooking liquid, so the chicken is juicy. Add the undrained can of green chiles and stir to combine. Taste and add a little more taco seasoning, if needed. Serve. Makes 3-4 cups of shredded chicken.
For the Tacos: Spoon shredded chicken into taco shells and top with ranch dressing, shredded cheese, salsa, cilantro and any other desired toppings. Serve.