Crockpot Buffalo Chicken Tacos are crispy, cheesy, spicy, and so easy to toss together! Boldly seasoned chicken is cooked until it’s ready to shred, then it’s tossed in a tortilla with cheese and pan-seared until melty and crispy.
Crockpot Buffalo Chicken Tacos
Want to take a wild guess about what my favorite thing about football season is? Spoiler – it’s the game day eats! With spicy buffalo sauce, tender chicken, melty cheese, and crispy pan-seared tortillas, these buffalo chicken tacos certainly fit the bill for Super-Bowl Sunday. With that being said, I’ve served these tacos as a fun weeknight dinner a time or two, and I never end up with leftovers. My whole family loves them, and it’s not hard to see why! Luckily, they’re wonderfully easy to make, so I’m always happy to fulfill the request. Chicken goes in the crockpot, gets shredded, then gets slapped into a tortilla with cheese and warmed in a hot pan. Speaking from experience – you can absolutely make these tacos without missing a second of the big game!
Check out more of my favorite slow cooker taco recipes like Crockpot Green Chili Chicken Tacos and Crockpot Taco Meat!
Are these tacos spicy?
Personally, I don’t find buffalo sauce to be too spicy. However, that’s really dependent on you and your preferences! If you’re more sensitive to heat, you may want to double up on the amount of cheese in your taco to help counteract the bold buffalo sauce. Also, feel free to serve your tacos with some ranch dressing and/or sour cream – that’ll really help cut back on the spice.
How to Make Crockpot Buffalo Chicken Tacos
- Slow cook. Add the broth, buffalo sauce, and all seasonings to a crockpot. Stir. Add the chicken, cover, and cook. You can either cook on low for 6 hours or high for 4 hours – it doesn’t make much of a difference.
- Shred. Remove the cooked chicken from the slow cooker. Shred it, then toss it back in the crockpot and give it a good stir. Add more buffalo sauce if desired.
- Assemble. Add a drizzle of oil to a warm skillet. Toss on the tortilla, add cheese, then a scoop of buffalo chicken.
- Cook. Once the cheese melts, fold the tortilla in half. Cook until crispy on both sides.
- Repeat. Repeat this process until you run out of chicken. Keep the cooked tacos warm by loosely tenting them with aluminum foil.
- Enjoy! Serve with ranch, buffalo sauce, sour cream, and some freshly chopped green onions.
Storing Chicken Tacos
Wait for your leftover tacos to fully cool to room temperature prior to storing in an airtight container. Properly stored in the fridge, these tacos will stay fresh for about 2-3 days. To keep them crispy, reheat the tacos by tossing them back into a hot pan with just a tiny bit of oil or butter. Once the tortilla crisps back up and the cheese is melty, you’re good to go!
I don’t recommend freezing buffalo chicken tacos.
Ingredient Notes for Crockpot Buffalo Chicken Tacos
- Chicken Broth – There’s already a hefty amount of sodium in this recipe from the buffalo sauce, ranch seasoning, and taco seasoning. I always use low-sodium chicken broth to help cut back on the salt level here.
- Buffalo Hot Sauce – Use your favorite brand!
- Seasonings – A blend of ranch seasoning, taco seasoning, garlic powder, and onion powder create a depth of flavor that perfectly compliments the buffalo sauce.
- Olive Oil – Avocado oil also works well, or any other neutral cooking oil you have on hand.
- Chicken Breast – You can skip the cooking process entirely with a rotisserie chicken, but you’ll be missing out on some flavor. When you slow cook the chicken breasts with all of the seasonings, you get a ton of savory goodness.
- Flour Tortilla – I like to use fajita size ones. Any brand works.
- Cheddar Cheese – Freshly shredded is the way to go! Feel free to change this up with Colby Jack, Pepper Jack, mozzarella, or whatever other cheese you like best.
Enjoy!
~Nichole
Crockpot Buffalo Chicken Tacos
Ingredients
- 1 Cup Low sodium chicken broth
- 1/3-1/2 Cup Buffalo hot sauce
- 2 Tbsp Ranch seasoning or 1 2.2oz packet
- 1 Tbsp Taco seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 Tbsp Olive oil
- 2 Pounds Boneless skinless chicken breast
- 10-12 Fajita size flour tortillas
- 2 Cups Freshly shredded cheddar cheese
Instructions
- Add the chicken broth, buffalo hot sauce, ranch seasoning, taco seasoning, garlic powder, and onion powder to a large crockpot and stir.
- Add the chicken and stir then cover with a lid and cook on low for 6 hours or on high for 4 hours or until cooked through and tender enough to shred.
- Remove the chicken from the pot and shred then add it back to the pot and stir.
- Add more buffalo sauce if you like and stir.
- Heat a drizzle of oil in a skillet, add the tortilla, add a handful of cheese or two to the tortilla, then add 1/4 cup of chicken.
- Once the cheese is melted, fold the tortilla in half and let it cook until crispy on both sides, about 2 minutes.
- Repeat with the remaining tortillas, cheese, and chicken, tenting the cooked quesadillas with foil to keep them warm.
- Serve with ranch, buffalo hot sauce, sour cream, and freshly sliced green onions for garnish if desired.
Video
Notes
These crockpot buffalo chicken tacos can be stored in an airtight container in the fridge for up to 3 days.
Reheat in a skillet with a bit of oil or butter until crispy and the cheese is melted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
