Crockpot meals are my go-to these days, especially since I have a much busier schedule with my kids’ ever-growing list of activities and school. I love being able to quickly drop ingredients into the slow cooker in the morning and just forget all about the meal cooking until right before dinner. This is one of those glorious, busy-day dishes!
These chicken tacos start with chicken tenderloins or chicken breast. I have been using chicken tenderloins more frequently lately, but both options will taste great! Then, there are the slightly unusual but amazing additions of black beans and corn. The other ingredients of ranch seasoning, cream cheese, and taco seasoning give this dish a similar taste to my chicken chili but in taco form!
After the chicken cooks all day, you simply shred it and mix the chicken back in with all its cooking sauces and the corn and beans. Scoop into taco shells or street taco tortillas, add taco toppings, and enjoy! This dish is my 1st grader’s absolute favorite taco dish, as well as my husband’s. I hope your family loves this meal as much as mine!
Creamy Ranch Chicken Tacos
Ingredients
- 3 to 4 chicken breasts, or 7 to 8 chicken tenderloins
- 3 tbsp ranch seasoning (1 packet)
- 2 tbsp taco seasoning (1 packet)
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies (such as Rotel)
- 4 oz cream cheese
Instructions
- Spray the slow cooker with nonstick spray (you may also want to use a slow cooker liner).
- Add the chicken to the slow cooker.
- Add the remaining ingredients on top of the chicken.
- Cover and cook on low for 6 to 8 hours.
- Remove the chicken from the slow cooker and shred or cut it into bite-sized pieces.
- Return the chicken to the slow cooker and stir to mix until the cream cheese is fully combined and all of the chicken is coated in the cooking sauces.
- Serve with crunchy or soft taco shells and top with your favorite taco toppings.
