Crack Chicken Tacos
These Creamy Cheddar Ranch Chicken Tacos are the ultimate easy family dinner. Famous as "Crack Chicken," this addictive shredded chicken filling combines cream cheese, ranch seasoning, and crispy bacon bits for a flavor explosion. It is a quick and delicious twist on Taco Tuesday that even picky eaters will love. Serve these creamy chicken tacos in soft flour tortillas or crunchy shells for a simple 30 minute meal. The best savory chicken recipe for busy weeknights.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup chicken broth
- 1 packet ranch seasoning mix
- 8 ounces cream cheese softened and cut into cubes
- 2 cups shredded cheddar cheese
- 8 slices bacon cooked and crumbled
- 10 to 12 small tortillas flour or corn
- Optional toppings: shredded lettuce diced tomatoes, sliced green onions, jalapeños, sour cream, extra cheese, lime wedges
Instructions
- Add the chicken breasts to the slow cooker and pour the chicken broth over the top.
- Sprinkle the ranch seasoning mix evenly over the chicken.
- Scatter the cubed cream cheese over the top.
- Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2½ to 3 hours, until the chicken is cooked through and shreds easily (165°F internal temperature).
- Remove the chicken to a bowl and shred with two forks.
- Return the shredded chicken to the slow cooker and stir until the sauce is smooth and creamy.
- Stir in the shredded cheddar cheese until melted, then fold in the crumbled bacon.
- Warm tortillas and fill with the creamy chicken mixture. Add toppings as desired and serve immediately.
Notes
For a thicker filling, cook uncovered on HIGH for 10 to 15 minutes after shredding, stirring occasionally.
Warm tortillas before filling so they stay flexible and don’t tear.
Store leftover filling separately from tortillas and toppings for the best texture.