4 boneless skinless chicken breasts
1 cup chicken stock – low sodium if you prefer
2 tablespoons low sodium taco seasoning – (or 1 packet of taco seasoning)
1 packet ranch seasoning
8-10 small taco-sized flour tortillas or corn tortillas
Shredded lettuce or Shredded cabbage
Red onion – thinly sliced
Cilantro leaves – chopped
Place chicken breasts in the bottom of the slow cooker.
Pour in the chicken stock, then sprinkle the chicken breasts with taco seasoning and ranch seasoning. Cover and cook on high for 3-4 hours or on low for 6-7 hours.
About 20 minutes before serving, use a slotted spoon to transfer chicken to a bowl, shred with 2 forks, then return to slow cooker and stir.
When ready to serve, fill tortillas with shredded chicken and let each person choose their toppings.