Crock Pot Buffalo Chicken Tacos
Taco night gets a makeover with these easy Buffalo Chicken Tacos! Like Birria Tacos but made with shredded buffalo chicken and cheese instead of beef!
A SIMPLE CROCKPOT CHICKEN TACO RECIPE
These Buffalo Chicken Tacos take inspiration from the rich, flavor-packed birria tacos but with a bold and buffalo flavored twist! Tender, shredded chicken that’s slow cooked in a zesty buffalo sauce mixture, then tucked into crispy, buffalo sauce coated cheese-seared tortillas for the best tacos. Each bite is a perfect balance of heat, crunch, and melted cheesy goodness, making these tacos a must-make for game day or those busy weeknight dinners.
FREQUENTLY ASKED QUESTIONS:
No, browning the tortillas in the butter and cheese is not required. If you prefer, plain, simple tacos with a normal soft tortilla, you can just use them. I would recommend heating them for a few seconds in the microwave so they’re more pliable, but, that can be skipped too, if needed.
No worries, you can make these on the stovetop instead. Instead of using the Crockpot, toss the chicken breast in a skillet with some butter and cook. Add butter, wing sauce, chicken stock, onion, and dried seasonings to the skillet. Simmer chicken in the sauce until chicken is fully cooked through. Shred the chicken in the sauce.
These Buffalo Chicken Tacos are so yummy. But they’re even better when you enjoy them with some tasty side dishes. You can go the traditional route and serve these with Mexican Rice and Slow Cooker Refried Beans. But, I also think these tacos would be fabulous with Cole Slaw, French Fries, Mac and Cheese, and Corn on the Cob.
Yes, in place of the spice mixture, you could just use a packet of taco seasoning if desired. Leave out the oregano, paprika, garlic and onion powders and substitute those for one packet of taco seasoning.
Place the tacos in an airtight container and store them in the refrigerator for up to 3 days. For best results, store the filling and tortillas separately to maintain freshness and make them as you enjoy them. Reheat in a skillet, air fryer or oven to heat them up and get the shells a little crispy again.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- mayonnaise
- sour cream
- milk
- buffalo wing sauce– you can use mild or hot sauce, whatever you prefer
- ranch packet– Grab a packet at the store or make some Homemade Ranch Seasoning.
- boneless, skinless chicken breasts– or you can use chicken tenderloins or even chicken thighs, if desired.
- unsalted butter
- chicken stock – if you need to keep the sodium down, try using a low or no sodium chicken stock.
- yellow onion
- dried oregano
- paprika
- garlic powder
- salt and black pepper
- street taco flour tortilla shells– these are smaller than the regular taco sized tortilla shells, usually around 4.5 inches. You Can use larger ones, it will just make less tacos obviously.
- shredded cheddar cheese – use any combination of cheeses you enjoy!
- Monterey jack cheese
- chopped cilantro– if you don’t care for cilantro, feel free to leave it out.
HOW TO MAKE BUFFALO CHICKEN TACOS:
To a bowl add the sauce ingredients. Stir until combined. Cover and transfer the bowl to the fridge until ready to serve.
In a crockpot add the chicken, butter, wing sauce, chicken stock, onion, and dried seasonings. Cook on low for 4-5 hours or on high for 2-3 hours.
Shred the chicken. Stir the chicken in the sauce.
Transfer the chicken to a plate. Heat a skillet over low to medium heat with 1 teaspoon of oil.
Place one tortilla shell at a time in the sauce so both sides are coated. Place the coated tortilla shell in the skillet. Cook for 30-60 seconds or until the shell is golden brown. Flip the shell over.
Top the whole shell with 3 Tablespoons of cheese. Top half of the shell with 3 Tablespoons of chicken.
Cook for 30-60 seconds or until the shell is golden brown. Flip the shell onto itself to create the taco.
Transfer to your serving dish. They will crisp up more as they cool. Repeat and add a teaspoon of oil before adding each tortilla shell. Transfer the sauce from the crockpot into a small dish for serving. Serve the tacos with the chicken sauce, dipping sauce, and cilantro.
CRAVING MORE RECIPES?
Crock Pot Buffalo Chicken Tacos
Ingredients
Buffalo Ranch Sauce Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ⅛ cup milk
- 3 Tablespoons buffalo wing sauce
- 1 teaspoon ranch packet
Taco Ingredients
- 2 pounds boneless, skinless chicken breasts (can use chicken thighs)
- ½ cup 1 stick unsalted butter
- 1 cup buffalo wing sauce mild or hot
- ¼ cup chicken stock
- ¼ cup finely diced yellow onion
- 1 Tablespoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- ⅛ cup olive oil
- 10 street taco flour tortilla shells (these are smaller – 4.5 inches)
- 2 cups shredded cheddar cheese
- 2 cups Monterey jack cheese
- 2 Tablespoons chopped cilantro (optional)
Instructions
- To a bowl add the sauce ingredients. Stir until combined. Cover and transfer the bowl to the fridge until ready to serve.
- In a crockpot add the chicken, butter, wing sauce, chicken stock, onion, and dried seasonings.
- Cook on low for 4-5 hours or on high for 2-3 hours.
- Shred the chicken.
- Stir the chicken in the sauce.
- Transfer the chicken to a plate.
- Heat a skillet over low to medium heat with 1 teaspoon of oil.
- Place one tortilla shell at a time in the sauce so both sides are coated.
- Place the coated tortilla shell in the skillet.
- Cook for 30-60 seconds or until the shell is golden brown.
- Flip the shell over.
- Top the whole shell with 3 Tablespoons of cheese.
- Top half of the shell with 3 Tablespoons of chicken.
- Cook for 30-60 seconds or until the shell is golden brown.
- Flip the shell onto itself to create the taco.
- Transfer to your serving dish. They will crisp up more as they cool.
- Repeat and add a teaspoon of oil before adding each tortilla shell.
- Transfer the sauce from the crockpot into a small dish for serving.
- Serve the tacos with the chicken sauce, dipping sauce, and cilantro.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Delicious!
When I saw these we definitely had to try them and OMG , so delicious. Thank you these are amazing.