Buffalo Chicken Tacos

Name: Buffalo Chicken Tacos
Prep time: 15 min
Cook time: 4 h 5 min
Total time: 4 h 20 min
Yield: 12 serving
Ingredients: 2 pounds boneless skinless chicken breasts*; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon pepper; 2 cups buffalo sauce; 12 small flour tortillas; 1 ½ cups mild cheddar cheese; 3 green onions

User Reviews

4.9

27 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 20 mins
Servings
12
Calories
350 kcal
Course
Main Course, Dinner

Buffalo Chicken Tacos

Iris Hanson

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Buffalo Chicken Tacos are made by dipping flour tortillas in buffalo sauce, then filled with chicken that has been cooked in buffalo sauce, along with shredded cheese, and pan-fried until browned. There is a kick from the buffalo sauce in every delicious and messy bite!

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Ingredients

Servings

2 pounds boneless skinless chicken breasts*
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon pepper
2 cups buffalo sauce
12 small flour tortillas, about 6-inches in size
1 ½ cups mild cheddar cheese, shredded
3 green onions, diced (about 4 tablespoons)

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Instructions

Season both sides of each chicken breast with garlic powder, salt, and pepper.
In the bowl of your slow cooker add chicken and buffalo sauce.
Cover and cook on low for 4 hours or high for 1 ½ hours, or until the chicken is fully cooked. Chicken is fully cooked when it reaches an internal temperature of 165°F.
When ready, remove the chicken from the slow cooker and use two forks to shred it. You should have about 4 cups of shredded chicken. Add the shredded chicken back to the juices in the slow cooker.
Preheat a nonstick skillet to medium-high heat. Spray with nonstick cooking spray.
Once hot, working one at a time, dip a tortilla into the buffalo sauce in the crockpot. (You may have to push the chicken down a bit.) Add the tortilla to the hot skillet. While it is cooking, top half with about ⅓ cup shredded chicken, 2 tablespoons cheese, and about a teaspoon of green onion. Cook for 1-2 minutes. Using a spatula, fold the taco and flip, cooking another minute or until browned. Remove from the skillet and repeat with the remaining tacos.
Serve with ranch or blue cheese dressing and extra buffalo sauce for dipping.

Notes

*If you already have cooked shredded chicken or leftover shredded rotisserie chicken, simply add that to the slow cooker with the buffalo sauce to heat it up to 165°F. Or, heat up the chicken with buffalo sauce on the stovetop, no slow cooker is needed! (Make sure you have enough buffalo sauce in the pan to cook the chicken in as well as dip the tortillas.)