WW Slow Cooker Cheesy Ranch Chicken Tacos

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The WW Slow Cooker Cheesy Ranch Chicken Tacos are delicious. Make this dish in 6 hours and ten minutes. This time has hours because you will use a slow cooker in this recipe. The calories for this are 215 kcal per serving. Serve your WW Slow Cooker Cheesy Ranch Chicken Tacos to guests, family gatherings, events, occasions, parties, lunch, or a meal for yourself. Also, pair these tacos with salad, steamed vegetables, cauliflower rice, cucumber slices, black beans, or maybe fruit. The steps to make your tacos are not hard. Here, we will use boneless & skinless chicken breasts, low-sodium dry ranch seasoning, reduced-fat cream cheese, reduced-fat shredded cheddar cheese, and low-point taco shells to make these tacos.

STATS:

  • Number of calories: 215 kcal
  • Preparation time: 10 minutes
  • Serving size: 2 tacos
  • Cook time: 6 or 7 hours
  • Cuisine: American
  • Total time: 6 hours & 10 minutes
  • Course: Main
  • Diet: Weight Watchers
  • Servings: 6

EQUIPMENT:

  • Spoon
  • Forks
  • Measuring cups
  • Slow cooker

INGREDIENTS:

  • 2 pounds boneless & skinless chicken breasts
  • 1 packet low-sodium dry ranch seasoning
  • 4 ounces reduced-fat cream cheese
  • Half cup reduced-fat shredded cheddar cheese
  • 12 lower-point taco shells

INGREDIENT NOTES:

CHICKEN BREAST:

  • Here, we will use boneless & skinless chicken breast because it is a light ingredient. Your tacos will become fulfilling from using them. You will gain protein from including this chicken. Another light idea for your use can be skinless and boneless chicken tenderloins.

LOW-SODIUM DRY RANCH SEASONING:

  • We will use this dry ranch seasoning in this taco recipe because it is the main flavor. You will feel a little tanginess from adding it. Also, you will get a herb taste from using it as well. You can also mix black pepper, dried dill, dried parsley, onion powder, and garlic powder to make an alternative.

REDUCED-FAT CREAM CHEESE:

  • This cream cheese will give your tacos a creamy filling. Also, using the reduced-fat cream cheese is a better option. The texture of your taco filling will also become smoother from using it. Add plain nonfat Greek yogurt if you need another choice.

REDUCED-FAT SHREDDED CHEDDAR CHEESE:

  • You are making cheesy tacos, so cheese is a basic component in your recipe. Here, we will use reduced-fat shredded cheddar cheese, so the recipe is not heavy. An alternative for this can be reduced-fat Mexican blend cheese.

LOW-POINT TACO SHELLS:

  • Taco shells are the main ingredient for your taco meal. Here, we will use the low-point ones so your dish does not become too heavy. Use small corn tortillas, or maybe lettuce wraps if you require another idea.

INSTRUCTIONS:

  1. First, take your slow cooker and then add the chicken breast to it.
  2. Include low-sodium dry ranch seasoning over the chicken, so it covers it properly.
  3. Then add the reduced-fat cream cheese to the chicken and close your slow cooker.
  4. Cook the ingredients on low so they cook for six or seven hours.
  5. You may cook it for three or four hours as well if you cook it on high.
  6. Then take two forks so you can shred the cooked chicken & then mix it with the mixture.
  7. Now add reduced-fat shredded cheddar cheese to the slow cooker and close it.
  8. Let the cheese melt in the chicken mix for 10 minutes.
  9. Warm your low-point taco shells and add this filling to them to complete your recipe.

SERVING SUGGESTIONS:

SIDES:

  • Salad
  • Cauliflower rice
  • Roasted zucchini
  • Steamed broccoli
  • Cucumber slices

DINNER:

  • Black beans
  • Corn salad
  • Fruits
  • Tortilla chips

TIPS:

  • You can include a liner in the slow cooker if you want to clean it easily afterwards.
  • Don’t cook the chicken for too long because it can get dry for your tacos.
  • It’s important that you shred the chicken when it is in its warm form for your ease.
  • Heat your low-point taco shells so the filling stays in them properly.

STORAGE INFORMATION:

FRIDGE:

  • Chill the chicken filling in a tight vessel for up to four days.

FREEZER:

  • Cool the taco filling entirely, and then add it to a freezer container for two months max.

FAQs:

Should I prepare the chicken filling earlier than any event?

  • Yes, you can chill or freeze your taco filling ahead of preparing for an event.

Is it necessary for me to use taco shells?

  • No, you can also use lettuce wraps, or add this filling to rice bowls for another idea.

What will happen if I reduce the use of cream cheese in my dish?

  • Your taco filling will still be creamy if you use less cream cheese in it.

NUTRITIONAL INFORMATION:

Total carbs: 11 g

Calories: 215 kcal

Iron: 1.1 mg

Vitamin A: 250 IU

Calcium: 120 milligrams

Net carbs: 9 grams

Potassium: 450 milligrams

Protein: 29 g

Sodium: 480 mg

Fiber: 2 grams

Weight Watcher Points: 4 to 5 points