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Buffalo Chicken Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 72 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 4-6 hours (slow cooker low) or 2-3 hours (slow cooker high)
  • Total Time: 4 hours 10 minutes to 6 hours 10 minutes
  • Yield: 18-20 tacos
  • Category: Slow Cooking
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Buffalo Chicken Tacos are a delicious and flavorful twist on the classic taco, featuring tender shredded chicken cooked in a creamy buffalo sauce, served in crispy corn tortillas with melted pepper jack cheese and fresh cilantro. Perfect for game day or any casual meal, this recipe combines the spicy tang of buffalo sauce with the coolness of ranch seasoning for a crowd-pleasing dish.

Ingredients

Units Scale

Main Ingredients

  • 2 lbs Boneless skinless chicken breasts or thighs
  • 1 packet (1 oz) Dry Ranch Dressing Seasoning
  • 8 oz Cream Cheese
  • 4 oz Can of Diced Chilies or Jalapenos (optional)
  • 1 cup Buffalo Sauce

For the Tacos

  • 18-20 Corn Tortillas
  • 4-5 tablespoons Butter
  • 16 oz Grated Pepper Jack Cheese
  • 1 bunch Fresh Cilantro, chopped (optional)

Instructions

  1. Prepare the Chicken: Add the chicken breasts or thighs, dry ranch dressing seasoning, cream cheese, diced chilies or jalapenos (if using), and buffalo sauce into a crockpot. Stir gently to combine the ingredients evenly.
  2. Cook the Chicken: Cook on low for 4-6 hours or on high for 2-3 hours, depending on your crockpot. Cooking times may vary slightly based on appliance and chicken thickness. The chicken is done when it is tender enough to shred easily.
  3. Shred and Mix: Once the chicken is cooked, shred it thoroughly inside the crockpot using two forks. Stir well to evenly distribute the buffalo sauce and cream cheese mixture throughout the shredded chicken.
  4. Heat the Tortillas: In a large non-stick skillet over medium heat, melt about 1/4 tablespoon of butter. Add the corn tortillas one at a time to warm them slightly before assembling.
  5. Assemble the Tacos: Place a heaping spoonful of grated pepper jack cheese over the entire tortilla, then add a heaping spoonful of the buffalo chicken mixture on one half of the tortilla. Fold the tortilla in half carefully.
  6. Cook Until Crispy: Cook the folded taco on both sides in the skillet until the tortilla is golden brown and crispy, and the cheese inside is melted. This usually takes about 2-3 minutes per side.
  7. Serve: Remove the tacos from the skillet and garnish with freshly chopped cilantro if desired. Serve with ranch or bleu cheese dressing for dipping to enhance the flavors.

Notes

  • You can use either chicken breasts or thighs depending on preference; thighs tend to be juicier and more flavorful.
  • If you prefer less heat, omit the diced chilies or jalapenos.
  • Use corn tortillas for a gluten-free option and crisp them gently to avoid breakage.
  • The recipe can be adapted to the oven by baking the assembled tacos at 375°F for 10-12 minutes instead of skillet toasting if desired.
  • Leftover shredded chicken can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

  • Serving Size: 1 taco
  • Calories: 280
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 70mg

Find it online: https://evelynseats.com/buffalo-chicken-tacos-recipe/