Crockpot Buffalo Chicken Tacos

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 7

Total Time 7 15

Servings

Calories 272kcal

Author Nichole

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

Storing:
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