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Crockpot Fiesta Ranch Chicken Tacos, Thm E
Mix the ingredients for the ranch seasoning together in a small bowl and set aside. In a large Crock-Pot, place the chicken, onions, tomatoes (with juice), paprika, cumin, chili powder, and 1 can of water (I use the tomato or bean can to measure, because no dishes) and set on medium-high for 4-6 hours, or on low for 8 hours. After the chicken is cooked through, leave the crock-pot on the "warm" se. . .
Prep Time: 00:05
Cook Time: 04:00
3 lbs chicken breast (frozen or fresh is fine)
15 oz can mild fire-roasted tomatoes with green chiles
15 oz can kidney or black beans, drained and rinsed
1/2 large onion, diced
1/2 tbsp smoked paprika
1 tsp cumin
1/2 tbsp chili powder
1 package gluten free corn tortillas
toppings of choice: lettuce, cheese, salsa, fat free sour cream, lime, etc.
for the ranch seasoning:
1 tbsp minced dried onion
2 tsp garlic powder
1/2 tbsp onion powder
1 tsp dried dill
2 tsp dried parsley
1 tsp salt
1/2 tsp pepper
1Mix the ingredients for the ranch seasoning together in a small bowl and set aside.
2In a large Crock-Pot, place the chicken, onions, tomatoes (with juice), paprika, cumin, chili powder, and 1 can of water (I use the tomato or bean can to measure, because no dishes) and set on medium-high for 4-6 hours, or on low for 8 hours.
3After the chicken is cooked through, leave the crock-pot on the "warm" setting and begin to shred the chicken between 2 forks. When it's shredded add the beans and 1-2 Tablespoons of the ranch seasoning mix.*
4Let the mixture stand on warm uncovered for about an hour prior to serving, so some of the water evaporates.
5Prior to serving, prep the tortillas by placing them in a dry skillet on low heat and warming them on both sides. Then pile in the chicken mixture and your favorite toppings and chow down!
*Note: It depends on how much ranch flavor you want here - I added about 1.5 Tsp and it was a strong flavor, but you can adjust for more or less. Whatever amount of the mix is leftover, put it in a zip-top bag to use later. Credit: Erin Murray, My Fling with Food
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