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Monster Tacos for Halloween! These crock pot ranch chicken tacos feature blue corn taco shells and spooky sour cream eyes! Serve up these spooky tacos all Halloween season!
We absolutely LOVE crock pot ranch chicken tacos. The chicken is so flavorful, tender, and tasty! The slow cooker does most of the work making this a fun and easy meal in October! These tacos can be enjoyed any time of year. Just skip the eyes!
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Ingredients:
- Sour cream
- Cream cheese
- Ranch seasoning – Ranch dip would work as well. Use ½ cup in place of the Ranch seasoning. You could also use our homemade ranch seasoning as well.
- Taco seasoning
- Chicken breasts – Chicken thighs or tenders would work equally well.
- Blue corn taco shells – This is just a suggestion. You could also use original taco shells, soft taco shells, or even green spinach taco shells.
- Toppings (optional). I used diced tomato, shredded lettuce, avocado slices, cheddar cheese, olives, and sour cream but feel free to get creative.
Instructions:
Make the sauce. Mix together 1 cup sour cream, cream cheese, ranch seasoning, and taco seasoning in a medium bowl.
Cook the chicken. Put the chicken in a 6-8 quart slow cooker, stir in the sauce, cover, and cook on high for 3-4 hours.Â
Shred the chicken. Use 2 forks to shred the chicken in the slow cooker.Â
Assemble the tacos. Divide the shredded chicken between the taco shells. Add whatever toppings you would like. Finish each taco off with 2 dollops of sour cream, cut olive slices into small black circles, and place one in the center of each sour cream dollop.
Substitution
Not a fan of olives? Consider using a black bean instead!
Oven Baked Recipe
No slow cooker? Short in time? You can easily make this flavorful shredded chicken in the oven. Toss the chicken in the sauce, and arrange it in a single layer in a casserole dish. Bake at 375 degrees F for 30 minutes or until the chicken is cooked through.Â
Make-Ahead Freezer Recipe
Combine the sauce and the chicken in a Ziplock bag and store it in the freezer for up to 3 months. Allow the chicken to thaw in the refrigerator before popping it in the slow cooker and cooking on high for 3-4 hours.
You can also cook the saucy chicken directly from frozen. Just transfer the contents of the bag to the slow cooker and cook on low for 8 hours. Shred the chicken and assemble the tacos as you normally would.
More Halloween Recipes
Monster Tacos for Halloween
Monster Tacos
Equipment
- 6-8 quart slow cooker
- Mixing bowl
- stirring spoon
- Forks
Ingredients
For the Tacos
- 1 cup sour cream
- 1 cup diced cream cheese, softened
- 2 tablespoons ranch seasoningÂ
- 1 tablespoon taco seasoning
- 4 pounds chicken breastsÂ
Taco Toppings
- blue corn taco shells
- diced tomato
- shredded lettuce
- shredded cheese
- sliced avocado
- sliced olives
- sour cream
Instructions
- Make the sauce. Mix together 1 cup sour cream, cream cheese, ranch seasoning, and taco seasoning in a medium bowl
- Cook the chicken. Put the chicken in a 6-8 quart slow cooker, stir in the sauce, cover, and cook on high for 3-4 hours.Â
- Shred the chicken. Use 2 forks to shred the chicken in the slow cooker.Â
- Assemble the tacos. Divide the shredded chicken between the taco shells. Add whatever toppings you would like. Finish each taco off with 2 dollops of sour cream, cut olive slices into small black circles, and place one in the center of each sour cream dollop.
