Crockpot Buffalo Chicken Tacos
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 hrs
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Total Time
8 hrs 5 mins
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Servings
10 servings
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Calories
143 kcal
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Course
Main Course
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Cuisine
American
Crockpot Buffalo Chicken Tacos
Description
This recipe uses boneless, skinless chicken breasts cooked in a crockpot with dry ranch seasoning and buffalo wing sauce, infusing the meat with spicy and tangy flavors while keeping it moist. The cooking time of 4-8 hours slowly breaks down the protein to yield tender, shreddable chicken. Reserved buffalo sauce is mixed into prepared ranch dressing to make a buffalo ranch sauce for drizzling.
To assemble, warm small flour or corn tortillas are filled with buffalo chicken, then topped with fresh coleslaw mix for crunch and blue cheese crumbles for tangy richness. A drizzle of buffalo ranch dressing completes the tacos, adding a balance of creamy and spicy notes.
Besides tacos, the shredded buffalo chicken can be served over rice, on sandwiches using buns or Hawaiian rolls, or added to salad greens for a low-carb meal. The recipe includes instructions for making the chicken quickly in an Instant Pot, as well as tips for substituting chicken thighs and using frozen chicken safely. Leftover cooked chicken freezes well for up to three months and can be reheated gently.
Ingredients
Buffalo Chicken:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 Ranch dressing mix packet, dry
- 1 buffalo wing sauce 12 oz bottle; reserve 2 tbsp
Buffalo Ranch Dressing:
- 1/2 cup ranch dressing prepared
- 2 Tablespoons buffalo wing sauce
Tacos:
- corn tortilla small
- flour tortilla small
- coleslaw mix
- blue cheese crumbles
Instructions
- Place chicken breasts in the bottom of your crockpot. Sprinkle with ranch seasoning then pour buffalo wing sauce over the top, reserving 2 Tablespoons of sauce for later. Cook chicken on low for 6-8 hours or on high for 4-5 hours. Shred chicken with two forks and stir to combine with the sauce.
- In a small bowl combine ranch dressing and the reserved 2 Tablespoons of buffalo wing sauce. Stir to combine, then refrigerate until ready to use.
- To assemble tacos, fill tortillas with the buffalo chicken, then sprinkle with coleslaw mix, blue cheese crumbles, and drizzle with the buffalo ranch dressing. Enjoy!
Notes
- You can make buffalo ranch by mixing reserved buffalo wing sauce into prepared ranch dressing for a quick, flavorful sauce.
- Serve buffalo chicken not only in tacos but also over rice, buns, Hawaiian rolls, or on salad greens for variety.
- For faster cooking, use an Instant Pot with 10 minutes on high pressure and 10 minutes natural release; add ½ cup chicken broth or water.
- Chicken thighs may be substituted with same cooking times and method.
- Frozen chicken can be used but may require longer crockpot cooking or adjusted pressure cooking time.
- Check all seasonings and dressing labels for gluten-free options if needed.
- Freeze leftover cooked chicken in portioned bags for up to 3 months; thaw overnight and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 1557mg | 65% |
| Potassium | 259mg | 6% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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