These slow cooker Buffalo chicken tacos are the type of recipe you can prep in 5 minutes and come home to a delicious taco dinner that's practically ready for you!
Crockpot Buffalo Chicken Tacos
My love for tacos knows no limits, and I've even written The Taco Tuesday Cookbook! Because, like you, I want recipes that are simple, fast, and something my family will love. So with frozen chicken you just took out, you can make crockpot Buffalo chicken and assemble tacos!
Ingredients
This recipe combines chicken breasts with Buffalo sauce. Then, to assemble the tacos, you’ll need flour tortillas, shredded Iceberg lettuce, Ranch dressing, and Blue cheese crumbles.
How to make Slow Cooker Buffalo Chicken Tacos
Cook the chicken in the crockpot with the Buffalo sauce for 7 to 8 hours on low, or for 4 to 5 hours on high. Once done, shred the chicken with two forks. Warm the tortillas, serve yourself a Spicy Margarita, and assemble these delicious Buffalo chicken tacos with shredded lettuce, a drizzle of Ranch, and blue cheese crumbles.
Can You Freeze Buffalo Chicken?
Yes! You can freeze this cooked chicken and some of the Buffalo sauce in 1-serving portions (that tend to be between 4 and 6 ounces each) in a freezer bag. It will keep in the freezer up to 3 months. Sometimes, I build a buffalo salad with a single serving of this slow cooker Buffalo chicken to the office, and it's thawed by lunch.
More Slow Cooker Tacos
I make the most of my slow cooker with this Short Rib Taco recipe and these shredded beef tacos. My Thai Chicken Tacos recipe is another favorite. Fan of tender slow-cooked pork? Try these BBQ pulled pork tacos and these delicious pork carnitas tacos.
Slow Cooker Buffalo Chicken Tacos
Watch how it’s made:
Ingredients
- 1 lb chicken breasts, boneless, skinless
- 1 cup Buffalo sauce
- 8 flour tortillas, 8 inch
- 2 cups shredded Iceberg lettuce
- ½ cup Ranch dressing
- ½ cup Blue cheese crumbles
Instructions
Cook:
- Place the chicken breasts into the dish of a slow cooker. Pour the buffalo sauce over the chicken, and stir to combine. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.
Shred:
- Once the chicken is cooked through, shred the meat with two forks and toss to coat with the sauce.
Serve:
- Prior to serving, warm the tortillas.
- To assemble, place shredded lettuce onto a tortilla, top with buffalo chicken, a drizzle of ranch, and blue cheese crumbles.
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Lizzy says
I made these buffalo chicken tacos recipe in my crockpot last Taco Tuesday. Delicious!!!!
Nika says
Hi Laura
I really want to try this recipe but when I looked at the nutritional chart the sodium floored me and made it a loud no. How did you calculate the sodium? What in the world can I do to lessen (by leaps and bounds) the sodium? I have high blood pressure and slightly high cholesterol. This wouldn’t be a regular dish for me personally but I would love to be able to make this for my family and freeze for some easy lunches and/or dinner later.
Laura Fuentes says
So that would be because the recipe assumes that you will consume all ingredients listed; about 1/4 cup of the buffalo sauce per person -which you don’t and the store-bought tortillas. Each store-bought tortilla has nearly 20% of your sodium for the day. Here is the nutritional data for a popular brand. Clearly, you are not eating 1/4c of the buffalo sauce and if you change up the tortillas or choose a different brand it will change. I hope this helps!
Becky says
Hello! Can’t find the buffalo chicken recipe! Also, is there a way to make it a bit less-spicy? Thanks!
Laura Fuentes says
Hi Becky! The recipe is in the blog post for you to print. Enjoy!
Shelly says
Where is the recipe for the slow cooker buffalo chicken taco? Your site keeps going in circles and just shows me the video with no link to give me the recipe.
Laura Fuentes says
Shelly,
I’m very sorry about that! The complete recipe is now inserted in my Slow Cooker Buffalo Chicken Tacos post, along with nutritional information!