Monster Tacos
Monster Tacos for Halloween! These crock pot ranch chicken tacos feature blue corn taco shells and spooky sour cream eyes!
Servings: 7 people
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 seasoning
- 1 tablespoon taco seasoning
- 4 pounds chicken breasts
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.
- Shred the chicken. Use 2 forks to shred the chicken in the slow cooker.
- 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.
Notes
Storage Instructions:
Leftovers? No problem! Ensure that the chicken is fully cooled prior to sealing it in an airtight container. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Any prepared toppings should be stored separately (also in airtight containers) in the fridge. Do not try to freeze the toppings. They won’t thaw well.
Allow the chicken to thaw in the fridge before reheating, if applicable. Next, distribute the shredded chicken evenly on a baking sheet lined with aluminum foil. Cook the chicken in the oven at 350 degrees for approximately 10 minutes or until it is heated through. Short on time? Transfer the chicken to a microwave-safe bowl and heat it in 30-second intervals, stirring between each, until heated through.
Once the chicken is warm, go ahead and assemble the tacos as you normally would.
