Crockpot Buffalo Chicken Tacos

Crockpot Buffalo Chicken Tacos- Juicy and delicious buffalo chicken cooked to perfection and made with only four ingredients! Stuff it into tortillas with a little coleslaw mix, blue cheese crumbles, and a drizzle of homemade Buffalo Ranch, and you have an easy and yummy dinner!

With all of the chilly weather this time of year, I love to turn to my good pal the crockpot. He never lets me down.

And if you love buffalo wings, then you need some of these Crockpot Buffalo Chicken Tacos in your life!

These are crazy easy to make. Making the chicken takes you less than a minute of prep, and then you let the crockpot do the rest.

When the chicken is done cooking, shred it up with a couple of forks, stuff it into some tortillas (or hard taco shells if you’d rather), add on some toppings, and bam, dinner is done!

Ingredients for Crockpot Buffalo Chicken

• boneless, skinless chicken breasts
• dry ranch dressing mix
• bottled buffalo wing sauce
• prepared ranch dressing

How to Make Crockpot Buffalo Chicken – Step by Step

Step 1: Prepare 

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.

Step 2: Cook

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.

Step 3: Serve

Tips and Notes

• I decided to spice my tacos up with a little bit of Buffalo Ranch, which again, is very easy to make. Just reserve a couple tablespoons of the buffalo wing sauce and stir it into your ranch dressing and you’re ready to roll. You could also use  regular ranch, or blue cheese dressing if you like that better.
• In addition to tacos, you can also serve this over rice, on buns or Hawaiian rolls, or over fresh salad greens for a low carb option.

How to Make Buffalo Chicken in the Instant Pot

On super busy nights, or when I forget to put everything in the crockpot in time, I like to make this in the Instant Pot. Add 1/2 a cup of chicken broth or water to the bottom of your Instant Pot, then add the rest of the ingredients on top. Cook on high pressure for 10 minutes, then allow the pressure to naturally release for 10 minutes. Release any remaining pressure, remove the lid, and shred chicken as directed.

Can I Use Chicken Thighs?

Yes! Chicken thighs work great in place of chicken breasts. All instructions and cook times remain the same for thighs.

Can I Use Frozen Chicken?

Yes! You can use frozen chicken in either the crockpot or Instant Pot version.  You might need to increase the cook time by about 1-2 hours in the slow cooker. For the Instant Pot, cook on high pressure for 20 minutes with a 10 minute natural release before manually releasing any remaining pressure.

Is Buffalo Chicken Gluten Free?

Yes, just make sure you choose a gluten-free ranch seasoning. Many of the kinds that you can buy at the store are gluten-free already, just double check the labels. You would also want to choose gluten free, or corn tortillas.

Is Buffalo Chicken Keto?

Yes! If you’re following a Keto plan, you are in luck! This recipe is very low in carbs, so it will fit right in with your diet. My one suggestion would be to serve it over keto friendly tortillas, cauliflower rice, or fresh salad greens.

Can I freeze Buffalo Chicken?

Yes! I like to make a big batch and freeze leftovers. Once your chicken is cooled, add small servings to individual ziplock bags and squeeze out the air. Lay flat and place in the freezer for up to 3 months. Thaw in the refrigerator overnight then reheat on the stove over low heat, or in the microwave.

More Easy Chicken Crockpot Recipes

• Crockpot Mississippi Chicken
• Slow Cooker Cilantro Lime Chicken Tacos
• Cream Cheese Chicken Chili
• Slow Cooker Thai Chicken

5 from 16 ratings

Crockpot Buffalo Chicken Tacos

Yield: 10 servings

Prep Time: 5 minutes mins

Cook Time: 8 hours hrs

Total Time: 8 hours hrs 5 minutes mins

Crockpot Buffalo Chicken Tacos- Juicy and delicious buffalo chicken cooked to perfection with the help of your crockpot and only four ingredients! Stuff it into tortillas with a little coleslaw mix, blue cheese crumbles, and a drizzle of homemade Buffalo Ranch, and you have an easy and yummy dinner!

Print Recipe Pin Recipe Leave a Review

Ingredients

½1x2x

Buffalo Chicken:

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 packet dry ranch dressing
• 1 12 oz bottle buffalo wing sauce (reserve 2 TB)

Buffalo Ranch Dressing:

• 1/2 cup prepared ranch dressing
• 2 Tablespoons buffalo wing sauce

Tacos:

• Small corn or flour tortillas
• Coleslaw mix
• Blue cheese crumbles

Cook ModePrevent your screen from going dark

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

• Serving Suggestions: I decided to spice my tacos up with a little bit of Buffalo Ranch, which again, is very easy to make. Just reserve a couple tablespoons of the buffalo wing sauce and stir it into your ranch dressing and you're ready to roll. You could also use  regular ranch, or blue cheese dressing if you like that better.
• In addition to tacos, you can also serve this over rice, on buns or Hawaiian rolls, or over fresh salad greens for a low carb option.
• How to make Buffalo Chicken in the Instant Pot: On super busy nights, or when I forget to put everything in the crockpot in time, I like to make this in the Instant Pot. Add 1/2 a cup of chicken broth or water to the bottom of your Instant Pot, then add the rest of the ingredients on top. Cook on high pressure for 10 minutes, then allow the pressure to naturally release for 10 minutes. Release any remaining pressure, remove the lid, and shred chicken as directed.
• Using chicken thighs: Chicken thighs work great in place of chicken thighs. All instructions and cook times remain the same for thighs.
• Using frozen chicken: You can use frozen chicken in either the crockpot or Instant Pot version.  You might need to increase the cook time by about 1-2 hours in the slow cooker. For the Instant Pot, cook on high pressure for 20 minutes with a 10 minute natural release before releasing any remaining pressure.
• Gluten Free: This recipe is gluten free, just make sure you choose a gluten-free ranch seasoning. Many of the kinds that you can buy at the store are gluten-free already, just double check the labels. You would also want to choose gluten free, or corn tortillas.
• Keto: If you’re following a Keto plan, you are in luck! This recipe is very low in carbs, so it will fit right in with your diet. My one suggestion would be to serve it over keto friendly tortillas, cauliflower rice, or fresh salad greens.
• Freezing leftovers: I like to make a big batch and freeze leftovers. Once your chicken is cooled, add small servings to individual ziplock bags and squeeze out the air. Lay flat and place in the freezer for up to 3 months. Thaw in the refrigerator overnight then reheat on the stove over low heat, or in the microwave.

*Nutrition information does not include toppings.

Cuisine: American

Course: Main

Author: Ashlyn Edwards | Belle of the Kitchen

Calories: 143kcal, Carbohydrates: 2g, Protein: 14g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 47mg, Sodium: 1557mg, Potassium: 259mg, Vitamin A: 20IU, Vitamin C: 1.2mg, Calcium: 7mg, Iron: 0.3mg

Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.