InspirationLaaLoosh Crock Pot Chicken Ranch Tacos
I did my standard substitution of chicken thighs instead of breasts. I don't think the chicken stock is necessary for this recipe when you cook dark-meat thighs since they're jucier than white meat, but I went with it anyway since I had a can of chicken stock.
- 2 lbs. chicken
- 1 packet dry ranch seasoning mix
- 1 packet taco seasoning mix (I used Penzey's)
- 14.5 oz. chicken stock
|Simple ingredients (plus the chicken thighs|
are already in the slow cooker)
|raw chicken swimming in the mixture|
|Cooked and shredded meat returned to the strained liquid|
I served this with soft corn tortillas, slaw mix for crunch, black olives, cheese, avocado, tomatoes, taco sauce, etc.
VerdictMild flavor, not really worth the effort.
The meat was tender and good, but the flavor wasn't amazing. There was a softness that the ranch seasoning added to counteract the pungent sharpness of the taco seasoning, but it wasn't anything special. I don't regret making it, but I don't think I need to make this again.
The can of chicken stock was fine, but I was right, you really don't need that liquid when cooking thighs. You could probably thicken the liquid by adding some cornstarch and cooking it down. That would create a nice sauce that would cling to the meat, otherwise you need to strain the meat out of the liquid when you add it to your tacos.
Husband Jeff liked it so much that he ate at least three tacos. Sonny D had two servings of meat as well. He doesn't usually care for Mexican flavors much, so maybe the softer taste made it more appropriate for him.