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INGREDIENTS

• 3-4 boneless skinless chicken breasts

• 1/2 cup water

• 1 packet of taco seasoning

• 1 packet ranch seasoning

• 8-10 street taco-sized flour tortillas

• ranch dressing, to taste

• 2-3 cups cole slaw mix, without sauce

• ½ tablespoon minced garlic

• Cooking spray

• 1/2 red onion, thinly sliced

• ½ cup corn

• ½ cup black beans

• Ranch dressing, to taste

• optional: shredded cheese, diced avocado, diced tomato

 

INSTRUCTIONS

• Place chicken breasts in slow cooker. Pour in water, then sprinkle chicken 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.

• About 5 minutes before serving, spray a small skillet with the cook spray. Add the garlic, onion, corn and black beans. Cook over med heat until aromatic and garlic has browned.This is your South Western mix.

• When ready to serve,  fill tortillas with shredded chicken and southwestern mix, then drizzle with ranch dressing. Top with slaw and any additional desired toppings such as shredded cheese, avocado, or tomatoes. Serve immediately.