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buffalo chicken tacos on a plate

Crockpot Buffalo Chicken Tacos

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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!
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 10 servings
Calories 143

Ingredients

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

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!

Video

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.

Nutrition

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