Buffalo Chicken Tacos with Blue Cheese Coleslaw
User Reviews
5
2 reviews
Excellent
Buffalo Chicken Tacos with Blue Cheese Coleslaw
Report
These tacos are made with shredded chicken that's coated in buffalo sauce and topped with a creamy blue cheese coleslaw.
Share:
Ingredients
Buffalo Chicken Tacos
- 2 pounds chicken breast boneless skinless
- salt Kosher, to taste
- black pepper Kosher, to taste
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1/2 yellow onion diced
- 1 carrot peeled and diced, large
- 2 cups chicken broth low sodium
- 1/3 - 1/2 cup buffalo sauce
- 16 corn tortillas
Blue Cheese Coleslaw
- 1/2 red cabbage shredded, of a small head
- 1/2 green cabbage shredded, of a small head
- 3 carrot peeled and shredded
- 1/2 cup yogurt plain, Greek
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon celery seed
- salt Kosher, to taste
- black pepper Kosher, to taste
- 1 ounce blue cheese plus more for topping the tacos, crumbled
Instructions
Buffalo Chicken Tacos
- Set your slow cooker to low or medium heat.
- Season the chicken with salt, pepper, celery seed and garlic powder. Place the chicken in the slow cooker and add in the diced onion and carrot. Pour in the chicken broth and cover with the lid.
- Cook the chicken for 3-6 hours depending on the size and how fast or slow your slow cooker cooks. Once the chicken is tender and cooked through remove it from the slow cooker onto a plate and shred it with two forks.
- Pour the broth from the chicken into a glass measuring cup, straining out the vegetables and keeping them in the slow cooker.
- Place the shredded chicken back in the slow cooker and add in the buffalo sauce and approximately a 3/4-1 cup of the reserved broth. Stir everything together until combined and keep warm until ready to serve.
- Serve the tacos in warmed corn tortillas topped with the blue cheese coleslaw and more crumbled blue cheese.
Blue Cheese Coleslaw
- Shred the cabbages and carrots in a food processor or with a box grater and place them in a large bowl.
- Stir together the remaining ingredients in a glass measuring cup then pour all over the cabbage and carrots. Stir together until combined, then cover and refrigerate until ready to serve.
Nutrition Information
Show Details
Serving
2tacos
Calories
435kcal
(22%)
Carbohydrates
35g
(12%)
Protein
52g
(104%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
106mg
(35%)
Sodium
854mg
(36%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 435kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 52g | 104% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 106mg | 35% |
| Sodium | 854mg | 36% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
