Ranchero Chicken

barbara lentz


This is a great recipe for a filling for tacos, nachos, enchiladas, tostadas or empanadas. excellent


☆☆☆☆☆ 0 votes

8 -12
20 Min
7 Hr
Slow Cooker Crock Pot



  • 1 Tbsp
    olive oil
  • 1 medium
    onion minced
  • 1 medium
    green bell pepper minced
  • 2 small
    jalapeno pepper minced
  • 4 clove
    garlic minced
  • 1 Tbsp
  • 2 c
    chicken stock
  • 15 oz
    can crushed tomatoes
  • 8 oz
    tomato sauce
  • 2 Tbsp
    tomato paste
  • 1/4 c
    brown sugar
  • 1 tsp
    red pepper flakes
  • 1/2 c
    fresh cilantro chopped

  • 2 lb
    chicken breasts
  • 1 c
    chicken stock
  • 1 tsp
  • ·
    juice of 1 lime

How to Make Ranchero Chicken


  1. For the sauce
    Tip: I use a food processor to mince the onion, peppers, and garlic. Heat the oil in a large pot.
  2. Add the processed vegetable to the oil and saute about 5 minutes. Add the remaining ingredients except cilantro and bring to a boil. Reduce to a simmer and simmer about 20 minutes. Stir in the cilantro.
  3. For the chicken
    Place the chicken breast in a slow cooker. Cover with salt, chicken stock, lime juice and half of the ranchero sauce. Cook on low for 6 hours. Remove the chicken and shred. Return the chicken to the slow cooker add the remaining ranchero sauce. cook 1 more hour.
  4. use it for fillings for tacos, enchiladas, nachos or tostadas

Printable Recipe Card

About Ranchero Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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