Slow Cooker Buffalo Chicken Tacos

Slow Cooker Buffalo Chicken Tacos are a fast and flavorful dinner that calls for just a few simple ingredients. Flour tortillas filled with spicy shredded chicken, cheese, and whatever toppings you want!

As a rule, anything buffalo chicken is a hit in my house. I already have recipes for buffalo chicken sliders and crescent rolls so I knew tacos would be go over well.

These are so easy but so delicious! It's just chicken cooked in buffalo wing sauce and ranch seasoning mix, served in flour tortillas with your choice of toppings. You can get fancy with your toppings or keep it simple.

Ingredients

• Boneless, skinless chicken breasts - I wouldn't try using thighs. They are fattier and would cause your sauce to thin out.
• Buffalo wing sauce - use your favorite kind. I like the Buffalo Wild Wings one because it's thick and really sticks to the chicken.
• Ranch seasoning mix - the dry ranch seasoning, not the liquid dressing. You could use the spicy version if you want extra spicy tacos.
• Flour tortillas - I used the street size flour tortillas but the regular taco-size tortillas will also work. You just won't need all 12 that the recipe calls for. You'll probably only get 6 - 8 tacos.
• Toppings - I topped ours with cheddar cheese, chopped cabbage, and put ranch dressing on the side for dipping. You could do iceberg lettuce, finely chopped celery, blue cheese or blue cheese dressing, so many options!

How To Make Slow Cooker Buffalo Chicken Tacos

• Prep. Put chicken in slow cooker. Top with buffalo wing sauce and ranch seasoning mix.
• Cook. Cook on high for 3 - 4 hours or low for 6 - 7 hours.
• Shred. Remove chicken to a plate and shred. Return to the slow cooker and toss with the sauce.
• Assemble. Cover ½ of each tortilla with the shredded chicken. Top with cheese if using. Fold in half.
• Grill. Place folded tacos in a dry skillet over medium heat. Cook until toasted. Flip and toast the other side. Repeat with remaining tortillas and chicken.
• Top. Top with fresh toppings and dressing, if using.

How Long Is It Good For?

The chicken will be good for up to 3 days in the refrigerator. Make sure to store it in an airtight container. If you have leftover prepared tacos, they will also be good for up to 3 days but the tortillas may get soggy as they sit.

I recommend reheating the chicken in the microwave and then assembling the tacos as the recipe says. If reheating assembled tacos, I would try to do it in a skillet over low heat or the oven.

Can You Freeze It?

You can freeze the chicken or the assembled tacos for up to 3 months. Either way, make sure to let it cool completely and store in an airtight container.

When you are ready to serve it, let it defrost overnight in the fridge and then reheat as desired.

What To Serve With It

I think cole slaw is the perfect side dish for buffalo chicken tacos. It's cool and creamy so if the buffalo sauce gets too spicy, it can help cool you down. Also, I took some cabbage from my cole slaw mix and diced it up for a fresh crunch on the tacos.

Or you could go the traditional buffalo wing route and just serve it with sliced celery and carrot sticks.

More Slow Cooker Recipes

• Slow Cooker Beef and Broccoli
• Slow Cooker Meatballs Subs
• Slow Cooker Cheesy Potato Broccoli Soup
• Slow Cooker Ravioli
• Slow Cooker Cheeseburgers

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