Crockpot Rancho-Taco Chichen

Delish....

Y'all heard me say this before; this is one of my go recipes! No lie...I cook this just about every other week. I kick off my Sunday routine starting this in the crock pot. I usually start this right after breakfast and cook it slow. My sister introduced me to this recipe. I can't remember the original recipe name but I believe she came across it on Pin.  So I dubbed it the Crock Rancho-Taco chicken.

We eat it through the week; I make tacos with it. This recipe can be done in so many different ways. I've used the tortilla boats (find these at wally-world) and top it with black beans, tomatoes and cheese. Then bake them till cheese is golden. I do this with left overs because it's perfect for lunch.

Crock Rancho-Taco Chicken

• 1.5-2 lb. Chicken thighs (Chicken breasts are good too!)
• 1 pkg Fiesta Ranch season mix - fyi..most times I use regular Ranch season.
• 1 pkg taco season mix
• 1/2 C chicken broth

Place chicken in crock pot; single layer.

Sprinkle Ranch and Taco seasoning over chicken.

Pour chicken broth over. Cover and cook in crock pot on low for 6 hours of high for 3-4 hours. Pull apart and cook on low for a little bit longer; 1/2 hour. I like to pull it and let it cook low and slow while I start the rest of the dinner.

Here is a variation of this recipe I used the next day;

• Rancho-Taco Chicken
• 2 pkg Crescent Rolls
• Colby Jack cheese
• 1 egg

Heat oven to 350. Separate crescent rolls and place a spoon full of the chicken in the center of the dough.

Sprinkle with cheese. Place another crescent roll on top and seal with a fork.

Brush with egg and sprinkle with more cheese. Cook for 12-15 minutes, till golden brown. Its a wonderful thing!