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Two tacos sitting on a white plate with chopped avocado and cilantro on top.
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5 from 6 votes

Crock-Pot Buffalo Chicken Tacos

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Bake Time 8 minutes
Total Time 3 hours 13 minutes
Servings 12 tacos
Calories 276kcal
Author Kristine Underwood

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).
  • 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.
  • 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.
  • When tacos are done baking, top with chopped cilantro, green onion, avocado, and ranch sauce. Serve immediately.
Notes
  • The nutritional information does not include cilantro, green onion, or avocado, as the amount preferred is variable. 
Nutrition
Serving: 2 tacos | Calories: 276kcal | Carbohydrates: 12g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 1069mg | Potassium: 236mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 1mg