Chicken Ranch Tacos

Let me say this.. I want to eat these every day for the rest of my life.. Another Pinterest find and boy am I glad I found them! So easy and just satisfying in a major way.. You know you want to try em... go ahead... I promise you'll love them!


Ingredients
3 chicken breasts
1 packet Ranch dressing mix
1 packet Taco seasoning
1 can chicken broth
Shredded Cheddar cheese
Taco shells
Tomatoes
Lettuce
Avocado
Pre made ranch dressing ( I made it from a packet)


Put your chicken in the crock pot
Combine your packets along with the chicken broth and pour over the chicken
Set to low and wait about 4-6 hours
Or put in high for like 3-5 hrs

Shred the chicken and put back in the crock pot along with all the left over juice.
Add about 1/2 C ( or however much you like) of the made Ranch Dressing and mix around and then sprinkle cheese all over.
I just put it on warm and put the lid back on and then got all my toppings ready and heated up the taco shells..

I put the chicken in the taco shell then added lettuce, tomato, avocado, cheese and then here's the kicker.. You pour ranch dressing on top! Its OH SO GOOD!!

Tangy chipotle pulled pork with Asian slaw

I made this a while ago and have been meaning to post the recipe ever since.. I am a big fan of slow cooker pulled pork, it's easy and really really yummy. This time when I made it I used a bottle of Kraft ( I'm classy like that) chipotle BBQ sauce and it was super tangy and just good. The night before I had made this Asian slaw that is a take on something similar that my mom in law makes that I LOVE. I looked at the two sitting next to each other on my plate and quickly realized they must be joined together as one. It was soooo to-die
Think I'll make it again like ASAP.

Pulled Pork
1 1-2 lb pork loin
1 large bottle Chipotle BBQ sauce ( reserve a little)
Good bakery buns .. I also like potato buns.
Just put the pork and BBQ sauce together in a slow cooker on low for 6-8 hrs.. Or until shreddable.
I shred the meat with 2 forks and pile up on a plate.. Then I take out like half of the sauce left in the slow cooker. I put the meat back in and add the reserved BBQ sauce.

Asian slaw
1/3 cup rice vinegar
1 tbsp sugar
1 tbsp sesame oil (toasted)
1 tbsp soy sauce
4 cups napa cabbage (finely shredded)
2 cups red cabbage (finely shredded)
1 cup shredded carrots
1/4 cup green onions (thinly sliced)
1/4 cup fresh cilantro (chopped
1.Whisk together rice vinegar and next 3 ingredients in a large bowl. Add napa cabbage and next 4 ingredients; toss to mix.
2.Cover and refrigerate 2 hours to soften cabbage.