Crock Pot Buffalo Chicken Tacos

Looking down on a few Buffalo Chicken Tacos with a small cup of dipping sauce.

Crock Pot Buffalo Chicken Tacos

Taco night gets a makeover with these easy Buffalo Chicken Tacos! Made with shredded chicken coated in buffalo sauce and shredded cheese wrapped in a crispy tortilla!

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 2 10

Total Time 2 20

Servings

Calories 585kcal

Author Brandie Skibinski

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.

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