Buffalo Chicken Tacos

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Fair warning you guys, this is an Instagram post turned blog post, so it’s going to be different. But trust me—this one’s worth sharing regardless. So let’s do this! I make these Crock-Pot buffalo chicken tacos several times a month; it’s a mystery to me why I’ve only ever shared them (and photographed them) for Instagram.

When I first shared these easy buffalo chicken tacos about a year ago, they were such a huge hit. I got message after message about the recipe, so I figured it was more than time to solidify their place in my heart by posting them here on the blog for all of eternity.

Two buffalo chicken tacos sitting on a white plate, topped with ranch sauce, chopped avocado, and cilantro.
Photo from my Instagram story

All About the Buffalo Chicken

The key to THE perfect buffalo chicken is in the balance of flavors and the tenderness of the meat. Cooking the chicken in a Crock-Pot is literally a game-changer for this recipe. It makes the chicken incredibly tender and allows all the flavors to blend together perfectly (without much effort, ha!).

  1. Prep the Crock Pot: Place the chicken breasts in the bottom of the Crock Pot. Pour in the buffalo sauce, add the butter (cut into slices), and sprinkle with sea salt and black pepper.
  2. Cook: Set your Crock Pot to low and cook for 4 hours, or on high for 2-3 hours. You’ll know it’s ready when the chicken is super tender and easily shreddable.
  3. Shred and Sauce: Once cooked, shred the chicken using two forks and return it to the sauce in the Crock-Pot and let the chicken absorb the sauce.

Chicken taco lovers, you’ve got to try these Pollo Asada Tacos too!

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The Perfect Tortilla

Of course, no taco is complete without the perfect tortilla. For this recipe, I love using corn tortillas, specifically white ones. They add a delightful crunch and hold up well to the hearty buffalo chicken filling. Here’s how to prep them:

  1. Warm Up: Preheat your oven to 425 degrees. Warm the corn tortillas in the microwave for about a minute to make them pliable (so the won’t crack).
  2. Oil and Stuff: Lightly oil both sides of the tortillas with olive oil or avocado oil. Stuff each tortilla with the shredded buffalo chicken and a blend of shredded cheddar and pepper jack cheese. Fold in half and place on a lined baking sheet or in a glass 9×13 pan (or see the tip below for a taco rack to make this part even easier).
  3. Bake: Bake for 8-10 minutes, or until the tortillas are crispy and the cheese is melted and bubbly.


If you are a cooking gadget lover, you’ll want to invest in this taco rack. It makes cooking these tacos (and tacos in general) really easy.

Toppings Galore

The toppings are where you can get creative and add your personal touch. Here are my go-to toppings for these buffalo chicken tacos:

  • Chopped cilantro: Brings a fresh, vibrant touch.
  • Green onion: Provides a subtle oniony crunch.
  • Avocado: Creamy avocado balances out the heat from the buffalo sauce.
  • Ranch sauce: The creamy ranch sauce is the perfect complement to the spicy buffalo chicken.
  • Be sure to check out the full ingredient list and recipe instructions below.

Bringing It All Together

Once your tacos are done baking, it’s time to assemble. Top each taco with a generous drizzle of ranch sauce, then sprinkle on the finely chopped cilantro, green onion, and avocado. Serve immediately and watch as these tacos disappear.

Three Things You’ll Love About These Crock-Pot Buffalo Chicken Tacos

  • Convenient: The Crock-Pot does most of the work, making this recipe quick and easy, perfect for busy weeknights.
  • Flavorful: The combination of buffalo sauce, creamy ranch, and fresh toppings creates a light, but bold meal.
  • Customizable: You can easily switch up the toppings to your favorites or make the tacos spicier by adding hot sauce, incorporating jalapeños or peppers, or adding cayenne to the spices.

So, what are you waiting for my friend? Grab your Crock-Pot, gather your ingredients, and get ready to enjoy these delicious Crock-Pot buffalo chicken tacos. These tacos are sure to become a new favorite in your house, just like they are here.

Two tacos sitting on a white plate with chopped avocado and cilantro on top.

Crock-Pot Buffalo Chicken Tacos

By: Kristine Underwood
These Crock-Pot buffalo chicken tacos are made with tender shredded chicken that's cooked in buffalo sauce and spices, all nestled in crispy corn tortillas. They're topped with a cool, creamy ranch sauce, fresh cilantro, green onions, and avocado. They're perfect for a quick and delicious meal that really packs a punch.
5 from 1 vote
Prep Time 10 minutes
Cook Time 3 hours
Bake Time 8 minutes
Total Time 3 hours 13 minutes
Course Main Dish
Cuisine American
Servings 12 tacos
Calories 276 kcal



For the chicken:

  • 2 pounds boneless chicken breasts
  • 1 cup buffalo sauce (I really like the Primal Kitchen Buffalo Sauce or the Kinders Buttery Buffalo Sauce)
  • 2 TBS butter
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 12 corn tortillas (may use store-bought hard shells instead)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • Chopped cilantro, green onion, and avocado (for topping)

For the ranch sauce

  • 1/4 cup sour cream or plain Greek yogurt (I usually do Greek yogurt)
  • 1/4 cup mayonnaise (I really like avocado mayonnaise)
  • Splash of milk if needed to thin out the sauce.
  • 2 tsp dried parsley
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt


  • Place chicken, buffalo sauce, butter (cut in slices), salt and pepper in the bottom of the Crock Pot and cook on low for 4 hours or on high for 2-3 hours (until chicken is shreddable).
    2 pounds boneless chicken breasts, 1 cup buffalo sauce, 2 TBS butter, 1 tsp sea salt, 1/2 tsp black pepper
  • After cooking, shred the chicken and return to sauce.
  • Preheat oven to 425 degrees, warm the corn tortillas slightly in the microwave (about 1 min), gently oil both sides of the tortilla with olive oil or avocado oil, stuff the chicken and cheese inside the tortilla and fold in half and place it on a lined baking sheet or in the bottom of a glass 9 x13 pan.
    12 corn tortillas, 1/2 cup shredded cheddar cheese, 1/2 cup shredded pepper jack cheese
  • Bake tacos for 8-10 minutes, until tortillas are hard and crunchy.
  • While tacos are baking whisk together all of the ingredients for the ranch sauce in a small jar or bowl.
    1/4 cup sour cream or plain Greek yogurt, 1/4 cup mayonnaise, Splash of milk if needed to thin out the sauce., 2 tsp dried parsley, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp sea salt
  • When tacos are done baking, top with chopped cilantro, green onion, avocado, and ranch sauce. Serve immediately.
    Chopped cilantro, green onion, and avocado


*The nutritional information does not include cilantro, green onion, or avocado, as the amount preferred is variable. 


Serving: 2 tacosCalories: 276kcalCarbohydrates: 12gProtein: 20gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 64mgSodium: 1069mgPotassium: 236mgFiber: 2gSugar: 0.4gVitamin A: 214IUVitamin C: 0.1mgCalcium: 106mgIron: 1mg
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Recipe Rating


  1. Hi Kristine! I just came here to say that I made these tacos when you posted them on IG and they were some of the best tacos we’ve ever had at home. This recipe is really great!5 stars

    1. Okay, I’m blushing! Thank you Kaylee, this makes me so happy to hear! I appreciate the review, SO MUCH!