Slow Cooker Buffalo Chicken Tacos

A delicious Slow Cooker Buffalo Chicken taco recipe that can go low carb, keto, and paleo for an awesome taco day!


  • 1 lb boneless, skinless chicken breasts
  • 1 cup Buffalo sauce
  • 8 8-inch flour tortillas
  • 2 cups shredded Iceberg lettuce
  • 1/2 cup Ranch dressing
  • 1/2 cup Blue cheese crumbles


  1. 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.
  2. Once the chicken is cooked through, shred the meat with two forks and toss to coat with the sauce.
  3. Prior to serving, warm the tortillas.
  4. To assemble, place shredded lettuce onto a tortilla, top with buffalo chicken, a drizzle of ranch, and blue cheese crumbles.