How long can you keep taco meat warm in a slow cooker?

You can keep taco meat warm in the slow cooker on the “warm” setting for up to 2 hours after cooking. Stir occasionally to prevent drying.

How do you add ranch seasoning to taco meat?

Just sprinkle a packet of ranch seasoning directly over the meat before or during cooking. It blends easily with the juices, adding a zesty flavor.

What to serve with crockpot ranch chicken?

Try it with Mexican rice, a corn and black bean salad, or even a crisp coleslaw. I also love pairing it with Easy Slow Cooker Chicken Pot Pie on weekends for a fun combo dinner night.

Can you overcook chicken in a slow cooker?

Yes, especially on the high setting. Stick to the time range and use low for the best, juiciest texture.

Slow Cooker Ranch Chicken Taco Recipe

Name: Slow Cooker Ranch Chicken Tacos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 1 ½ tsp chili powder; 1 tsp ground cumin; ½ tsp dried oregano; ½ tsp smoked paprika; ¼ tsp cayenne pepper (optional); 2 (15-oz) cans black beans, drained and rinsed; ½ cup vegetable broth (or water); Kosher salt & freshly-ground black pepper, to taste; 10 corn tortillas; 1 ½ cups shredded Mexican cheese blend (or plant-based cheese for vegan); Cooking spray or neutral oil for brushing; Optional toppings: sour cream, guacamole, salsa, chopped cilantro

Description

Crispy vegetarian tacos made with seasoned black beans, spices, and melty cheese, then baked until golden and served with your favorite toppings.

Ingredients

Scale

2 tbsp olive oil

1 medium yellow onion, finely diced

4 cloves garlic, minced

1 ½ tsp chili powder

1 tsp ground cumin

½ tsp dried oregano

½ tsp smoked paprika

¼ tsp cayenne pepper (optional)

2 (15-oz) cans black beans, drained and rinsed

½ cup vegetable broth (or water)

Kosher salt & freshly-ground black pepper, to taste

10 corn tortillas

1 ½ cups shredded Mexican cheese blend (or plant-based cheese for vegan)

Cooking spray or neutral oil for brushing

Optional toppings: sour cream, guacamole, salsa, chopped cilantro

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Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.

2. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5–6 minutes.

3. Stir in garlic, chili powder, cumin, oregano, smoked paprika, and cayenne; cook for 30 seconds until fragrant.

4. Add black beans and broth; simmer 6–8 minutes, mashing some beans with a spoon for texture.

5. Season with salt and pepper. Remove from heat and allow to cool slightly.

6. Microwave tortillas for 20–30 seconds to soften.

7. Assemble tacos by spreading a spoonful of bean mixture and cheese on each tortilla. Fold in half.

8. Arrange tacos on baking sheet. Lightly spray or brush tops with oil.

9. Bake 10–12 minutes until crispy and golden, flipping halfway through.

10. Serve hot with optional toppings.

Notes

Easily vegan by using plant-based cheese.

Double the filling for meal prep or freezing.

Optional to add canned chipotle peppers for extra smokiness.

Use flour tortillas for softer texture or if preferred.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Dinner Recipes
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 241
Sugar: 1g
Sodium: 409mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 7g
Protein: 10g
Cholesterol: 10mg