Lettuce Taco ‘bout Dinner


Hey guys! I really hope you all are doing well and have been enjoying my writings. In trying times like we’re in I have really enjoyed connecting with all of you, so thank you for those who have been staying engaged!

Today I’m going to be giving you my super sacred taco meat recipe. This is a household favorite, even for my baby. I’ve seen versions of this recipe floating around online, but honestly I think I perfected it. What I’m about to share with you is the only way I make taco meat anymore, because not only is it delicious but its super easy to make which is always a goal of mine.


Even though I refer to this as a taco meat recipe, we use this meat for more than just that. We use this to make nachos, tacos, rice bowls, and burritos, and I’m sure there are a lot more ways we could utilize this recipe. My list is just what we’ve tried, but if you end up making this dish, reach out and let me know how you utilized it. I would love to have some other versions for us to try!

To get started you are going to need a pound to a pound and a half of some kind of boneless skinless chicken. I have used breast meat and I have used thighs. To me I’ve never been able to taste a difference. You will also need a ranch dressing packet, a taco seasoning packet, one cube of chicken bouillon, and one cup of water. This is where I tell you that you could use chicken broth instead of the cube and water, but personally I like the cube much better.


Step 1: Put the chicken in the crockpot and sprinkle ranch and taco packets evenly over chicken. It doesn’t matter the order just make sure both packets are in there.

Step 2: Pour water into crockpot. This step I do very carefully, as to not wash all the seasoning off the chicken. I don’t know if this is actually true, but in my mind the seasoning better soaks in that way. So pour the water on the side of the chicken.


Step 3: Put the bouillon cube into the crockpot (preferably in the water), and cook on low for six hours. If you rather cook it on high it will take about three-four hours, but make sure you periodically check in to make sure there is still water on the bottom of the crockpot. The first time I made this meal after Jordan bought me my new crockpot, I burnt the chicken because I didn’t realize that the new one was so much more powerful. So if you still decided to cook it on high, don’t say I didn’t warn you.


Step 4: Shed the chicken. I don’t know if this is a well know life hack, but if you haven’t heard of this you need to know. The best way to shred chicken or any cooked meat really is with a hand mixer. It takes a fraction of the time and is still a fairly easy clean up. I hope you guys try it out. It will save you so much time and energy!

Step 5: If there is an abundance of excess juice, drain it, and enjoy. I want to be super clear right now, if you follow this recipe you more than likely will not need to drain extra liquid. Occasionally I will have to do so, but usually it’s just a little moist which is what you want. There should be a little wetness to the chicken but it shouldn’t be dripping. If it is dripping off the taco meat, than you will need to drain it, but only then.


I did not have to drain this.


That is it! We usually make refried beans, corn, and/or rice to go with this as well, incase you want the full effect of how this is used in my house. Either way I hope you enjoyed my recipe, and if you have any easy, delicious recipes you’d like me to try and write about go to the “Connect” tab at the top of the page and fill out the form.

I hope that through my words, you receive encouragement and that you discover you are not alone in this mess we call adulthood. I’m rooting for you.


I opted for the rice bowl and Jordan had burritos.


Crockpot Taco Meat

  • 1 lb of chicken
  • 1 packet of ranch dressing seasoning
  • 1 packet of taco seasoning
  • 1 cup of water
  • 1 bouillon cube

  • Put the chicken in the crockpot and sprinkle the taco seasoning and ranch seasoning on it evenly.
  • Pour water into the crockpot.
  • Put the bouillon cube in and cook on low for six hours.
  • Shred the chicken.
  • Drain excess juice, if any, and enjoy!


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