Crockpot Buffalo Chicken Tacos

This delicious meal of Crockpot Buffalo Chicken Tacos can be thrown together in literally minutes in the morning and completely ready when you come home from a busy day.

Crockpot Buffalo Chicken Tacos

Christina with FoodApparel.com here. With three little gals and still trying to squeeze work and a little bit of sanity into my day, well, I’ve been trying to find more and more slow cooker recipes. Especially for Mondays. You know, because, well, it’s Monday and I’m still trying to wrap my head around how I’m going to get through my eternal list of to-do’s that week.

These crockpot buffalo chicken tacos have become a fast favorite. And I mean fast. I mean, literally the other day, I did put these together in less than 5 minutes. Then 5 more minutes of prep before time to serve, and ready! Now there’s a quick and tasty meal.

Crockpot Buffalo Chicken Tacos

I love to serve them up with a little shredded cabbage and carrots (I either just shred my own or a buy a package of slaw without the dressing) and blue cheese dressing on either a tostada or some warmed corn tortillas. My husband, who thinks blue cheese is the grossest thing around (what a shame!) likes ’em plain or with a little Ranch dressing. They are really flexible, and seriously, SO EASY. I hope that you give them a try on your next busy day!

Crockpot Buffalo Chicken Tacos

Ingredients

  • (Can easily double/triple/quadruple recipe)
  • 1 pound chicken (2-3 chicken breasts)
  • 2-3 garlic cloves, minced
  • 1 medium onion, minced
  • 1/2 cup Buffalo Sauce (I like Frank's or Sweet Baby Ray's), or more, to taste
  • To serve:
  • 1 bag of prepackaged coleslaw, without the dressing (or just buy and shred 1/2 head of cabbage and 1 large carrot)
  • 8-10 tostadas or small corn tortillas, warmed
  • Blue cheese or Ranch dressing
  • green onions, sliced, for garnishing

Instructions

  1. Place chicken, garlic, onion, and hot sauce in a slow cooker.
  2. Turn to high heat for 2-3 hours (or you may do low heat approx 4-5 hours).
  3. Take two forks and shred chicken. It should come apart easily. If it does not, it needs to cook a little longer first. (If you don't have time for this step, no prob, you can just shred right when time to eat. I just like to shred a little in advance to help the flavors distribute a little bit more.)
  4. Let chicken cook 30-60 minutes more, or until nice and tender. If chicken is done and you are not quite ready to eat, turn slow cooker to warm setting.
  5. Serve with coleslaw, dressing, and green onion garnishment on a tostada or warmed corn tortilla.
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