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.

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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!).

Step-By-Step Instructions

1. 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. 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. 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.
4. To make the tacos, 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).
5. 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).
6. Bake for 8-10 minutes, or until the tortillas are crispy and the cheese is melted and bubbly.
7. Top with chopped cilantro, green onion, avocado, and the creamy ranch sauce (see below).

Recipe Tips & Notes

• Don’t overcook the chicken. Chicken breasts can dry out if left too long. Cook just until tender and easy to shred, then switch to warm if needed.
• Thighs vs. breasts. Chicken thighs stay juicier and are more forgiving, but breasts work great if that’s what you have.
• For the best flavor, shred the chicken and stir it back into the sauce so it soaks everything up before serving.
• Buffalo sauce can vary—start with less, then add more after shredding if you want it spicier.

Storage & Reheating

Store the buffalo chicken and any toppings separately in airtight containers in the refrigerator for up to 3–4 days. Keeping everything separate helps the tacos stay fresh and prevents soggy tortillas. Warm the chicken in the microwave in 30-second intervals or in a skillet over medium-low heat until heated through. Add a splash of chicken broth if needed to keep it from drying out.

Heat tortillas in a dry skillet or directly over a flame for a few seconds per side until warm and pliable. Assemble tacos just before serving for the best texture—warm chicken + fresh toppings makes all the difference.

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 6 votes

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Bake Time 8 minutes mins

Total Time 3 hours hrs 13 minutes mins

Course Main Dish

Cuisine American

Servings 12 tacos

Calories 276 kcal

Equipment

• 1 Crock-pot

Ingredients

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

Instructions

• 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

Notes

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

Nutrition

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