Chicken Ranch Tacos

I was trying to find a way to spice up "Taco Tuesday." My family loved these Chicken Ranch Tacos!

Chicken Ranch Tacos
2 pounds boneless, skinless chicken breasts
4 tbsp. Southwestern Seasoning (recipe below)
1/2 cup Greek yogurt
6 tablespoons milk
splash of white vinegar
1/4 tsp. onion powder
1/2 tsp. dried dill
1/2 tsp. dried parsley
1/2 tsp. dried chives
1/2 tsp. salt
ground black pepper

Southwestern Seasoning
3 tbsp. chili powder
6 tsp. ground cumin
3 tsp. coriander
1.5 tsp. onion powder
1.5 tsp. garlic powder
1.5 tsp. dried oregano
1.5 tsp. paprika
3 tsp. salt

Rub the Southwestern Seasoning all over the chicken breasts. Place chicken breasts into a slow cooker and cook on low for 4-6 hours. Once chicken is cooked through, remove from slow cooker and shred with two forks (or shred using a stand mixer fitted with the paddle attachment).

Whisk together remaining ingredients in a small bowl. pour the mixture over the shredded chicken and stir to combine. Briefly heat through in the microwave or in a saute pan.

Serve chicken over corn tortillas or use as the meat for taco salad.

If you are following the Portion Fix nutrition plan, just measure out your chicken mixture into your red container.