Crock Pot Ranchero Chicken is slow cooked chicken in a zesty Ranchero Sauce. Use for tacos, enchiladas, nachos, or tostadas!
Honestly, a lot of crock pot chicken recipes worry me. I’ve made a couple where the chicken has turned out so try it’s like eating dust. Has that ever happened to you? Crock Pot Ranchero Chicken is anti-crock pot chicken dust.
Juicy, tender, full of flavor, and healthy, too!
Boneless skinless chicken breasts are slow cooked in homemade Ranchero Sauce then shredded and stuffed into everything from tacos and enchiladas, or piled high onto nachos and tostadas, like I’m showing here today. This is an awesome low-fat crock pot recipe!
What is Ranchero Sauce?
Ranchero Sauce is a thick, simmered salsa made with sauted onions, bell peppers, jalapenos, and spices simmered with chicken broth and tomato sauce until thick and concentrated in flavor.
Have you heard of Huevos Rancheros? This is the sauce that’s used in that dish. That being said, I can 100% confirm that Ranchero Sauce spooned over eggs and bacon will totally change breakfast as you know it.
How to Make this Recipe
Start the Ranchero Sauce by adding shallot or onion, green bell pepper, and a jalapeno that’s been seeded and minced to extra virgin olive in a large skillet over medium heat. Season with salt and pepper then saute until the vegetables are tender, 5 minutes.
Add minced garlic, cumin, and cayenne pepper then saute for 1 more minute.
Next add chicken broth and crushed tomatoes then bring the liquid to a boil. Turn the heat down just slightly then simmer until the mixture has reduced by half (about 3 cups,) which will take around 20 minutes.
A splatter screen is really handy especially towards the end when the Ranchero Sauce gets very thick.
Finally, stir in chopped fresh cilantro. Now, you can use the Ranchero Sauce right away, or stash in the fridge for up to 3 days.
When you’re ready to make the Crock Pot Ranchero Chicken, to a 6 quart crock pot add chicken breasts, chicken broth, lime juice, salt and pepper, and a couple good shakes of red chili pepper flakes.
Add 2 cups Ranchero Sauce then place a lid on top and cook on low for 4 hours or until the chicken shreds very easily.
Shred the chicken then slide back into the cooking liquid and cook for 1 more hour on low. It should shred with just the tap of a fork!
Strain the chicken out of the cooking liquid then mix with the remaining Ranchero Sauce and use it in everything from tacos and enchiladas, to nachos and tostadas. Got leftovers? Scoop into a freezer bag then freeze flat!
These photos show using the chicken to make super simple tostadas. Spray corn tortillas with nonstick spray then drizzle with fresh lime juice and a sprinkling of salt, and then bake at 350 degrees for 4-5 minutes. Top with Ranchero Chicken and shredded Monterrey Jack cheese then broil until melted. Top with a thwack of Lazy Girl’s Guacamole (fresh avocado mashed with garlic salt and lime juice y’all) then dig in! Enjoy!
More Crock Pot Recipes You’ll Love
- Slow Cooker Pulled Pork
- Crock Pot Salsa Chicken
- Crock Pot White Chicken Chili
- Crock Pot Chicken and Wild Rice Soup
- Crock Pot Mojo Pork
- Crock Pot Cheeseburger French Fries
- Crock Pot Buffalo Chicken Dip
- Crock Pot Italian Beef Sandwiches
- Crock Pot Sausage and Peppers
Equipment
Ingredients
- 2 lbs chicken breasts
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- pinch red chili pepper flakes
- 1/2 lime
For the Ranchero Sauce:
- 1 Tablespoon extra virgin olive oil
- 1 large shallot or 1/2 onion, chopped
- 1 green bell pepper, seeded then chopped
- 1 jalapeño pepper, seeded then minced
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper, or more
- 4 cups chicken broth
- 15 oz can crushed tomatoes
- 1/3 cup chopped fresh cilantro
Directions
For the Ranchero Sauce:
- Heat olive oil in a large skillet over medium-high heat. Add shallot, bell pepper, and jalapeno pepper, season with salt and pepper, then saute until vegetables are tender, 5 minutes. Add garlic, cumin, and cayenne pepper then saute for 1 more minute. Add chicken broth and crushed tomatoes then turn heat to high to bring liquid to a boil. Reduce heat slightly then boil, stirring often, until sauce reduces by half (3 cups,) about 20 minutes. (A splatter screen is very helpful, especially near the end.) Taste then add salt and pepper if necessary, and then stir in fresh cilantro.
- To a large, 6 quart crock pot add the chicken breasts, chicken broth, salt, pepper, red pepper flakes, lime juice, and 2 cups Ranchero Sauce. Cover then cook on low for 4 hours or until chicken shreds easily with two forks. Shred chicken then place back into the juices and cook on low for 1 more hour. Scoop chicken into a bowl then mix with remaining Ranchero Sauce. Use chicken as filling for tacos, enchiladas, nachos, or tostadas.
Notes
- Ranchero Sauce can be made up to three days ahead of time.
- A splatter screen is helpful to make sure sauce doesn't splatter on the stove. If you don't have a splatter screen, place a lid partially on top of the skillet.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Lookin forward to making more of your recipes
I kept clicking on the thai chicken recipe and this one kept showing up. I changed “ranchero” to “thai” in the URL an the ranchero one still came. Weird.
Hi there! Can you tell me the full name of the recipe you’re trying to access, and where you clicked on the link that didn’t work? Eager to help!