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.
Not sure where I may have gone wrong, but mine turned out to be no more than four dried out tasteless chicken breasts. Disappointing.
I’m so sorry to hear that, Peggy! Is it possible you cooked the chicken in high instead of low?
I had 2 poached chicken breasts that I used for this recipe. I shredded the chicken in my Ninja and made the Ranchero sauce. I preferred a smoother texture, so I puréed the sauce afterwards. The flavor is OUTSTANDING! I married the chicken and sauce and we had amazing Chicken Tacos ????
Hey! This sounds amazing, I couldn’t find the nutritional info. Is that available, specifically calories/servings? Thank you!
bomb.com. I make this recipe at least twice a month. its soooooo good and pretty easy to make. picky fiance loves it and so do i . easy to adjust the spicy level to fit your taste.
This way to prepare chicken was a bit hit in my house! It was a very nice flavor…to save a little time in the crockpot, I used cutlets instead of whole chicken breasts. Thanks, Iowa Girl, for another great recipe!
Any ideas on how to make this in the instantpot? I already made the sauce. I’m guessing you place the ingredients like you would in the crock pot but instead put it in the instant pot and cook in high pressure for 10-15 min? But then I don’t know how long to cook it in the instantpot after shredding the chicken. Just got the instantpot and I’m wanting to take advantage…
This is so great!! I’ve been scouring these pages for make ahead sauces that you can freeze for make ahead meals. Can’t wait to try this!! Thanks.
Having a little bit of an issue getting the sauce to thicken. Followed everything to a T and it just seems too brothy still. I dunno. It’s for sure reduced some but doesn’t look anything like the pictures you posted :(
Hi Caitlin! I would keep simmering and maybe turn the heat up slightly – the sauce will eventually get there after a majority of the liquid evaporates.
This was fantastic! I did the tostadas with lime and salt corn tortillas and your guacamole as well. It couldn’t have turned out any better. Thanks for the great recipe.
So glad to hear it, Sarah! Thanks for leaving feedback!
This looks really good & I’m looking forward to making it this week. I know you mentioned leaving out the red chili flakes & halving the jalapeño pepper for those who don’t like spicy food, but if I omitted all 3 spicy ingredients (jalapeño pepper, cayenne pepper, and red chili flakes) do you think the sauce would still be good? I can’t handle spicy food at all, and neither can my son.
Hi Heather! I think it might lose a little dimension but overall should still be good. Maybe just more plain tasting vs Tex-Mex flavored!
Hey there, I tried this recipe and it is absolutely amazing!!! One of my new favorites. My sauce does not seem to get thick at all though. I’m following the recipe exactly (I’ve made it twice now) and the sauce is pure liquid. Am I doing something wrong? I even tried simmering it longer and it is still liquid. Any suggestions?
Hi Deanna! Hmm, that is strange! I wonder if you turned the heat up to medium-high vs medium or medium-low for the 20 minute simmer if it would reduce down faster?
Thank you for sharing such a delicious recipe! After falling in love with your turkey sweet potato & quinoa chili recipe I came back looking for another great recipe to try – and what a score! The Ranchero sauce is savory and warm and the chicken is packed with flavor and incredibly tender and delicious! I subbed the bell pepper with zucchini in the Ranchero sauce (bell peppers just don’t agree with me) and the flavor is still great. Thanks again for sharing simple, clean recipes. I can’t wait to try out more!
I’m so glad to hear you loved the recipe, Steph! Thanks for the great feedback! :)
Your round up sent me over here and now I am planning on this meal for the weekend. I cannot wait!