Transform your ordinary taco night into an extraordinary culinary adventure with these incredibly easy Buffalo Chicken Tacos! Forget the usual beef; we’re taking inspiration from the beloved Birria style, but instead, we’re filling crispy, cheese-seared tortillas with tender, shredded buffalo chicken. It’s a fiery, cheesy, and utterly satisfying twist on a classic that promises to become a new family favorite. Get ready for a flavor explosion that’s perfect for game day gatherings, busy weeknights, or any time you crave something truly special.
The Ultimate Easy Slow Cooker Buffalo Chicken Taco Recipe
These Buffalo Chicken Tacos aren’t just a meal; they’re an experience. They ingeniously take cues from the rich, deeply savory Birria tacos, famous for their saucy, tender meat and griddled, cheese-infused tortillas, but infuse it with a bold, tangy buffalo flavor that will tantalize your taste buds. Imagine succulent, shredded chicken, slow-cooked to perfection in a vibrant, zesty buffalo sauce mixture. This flavorful filling is then nestled into tortillas that are dipped in the savory cooking liquid, seared to a crispy golden brown, and melted with a generous amount of cheese. The result? Each bite delivers an impeccable balance of spicy heat, satisfying crunch, and irresistible melted cheesy goodness. This makes our Buffalo Chicken Tacos an absolute must-make for any game day celebration, a lively family dinner, or those busy weeknights when you need something quick yet impressive.
The beauty of this recipe lies in its simplicity, thanks to the magic of the slow cooker. It allows the chicken to slowly simmer and absorb all the incredible flavors of the buffalo sauce and seasonings, creating a melt-in-your-mouth texture that’s simply unmatched. No last-minute rush, no complicated steps – just set it and forget it, then come back to perfectly cooked, ready-to-shred chicken that’s bursting with flavor. The hands-on time is minimal, making this a fantastic option for even the busiest of schedules, proving that gourmet flavors can indeed be achieved with ease.
Frequently Asked Questions: Your Guide to Perfect Buffalo Chicken Tacos
While browning the tortillas in the savory butter and cheese mixture is highly recommended for that authentic Birria-style crispiness and an extra layer of flavor, it is not strictly required. This step elevates the texture, transforming a soft tortilla into a delightfully crunchy, cheese-seared shell. However, if you prefer a more traditional, simple soft taco, you can absolutely skip this step. For softer tortillas, I’d suggest warming them briefly in the microwave or a dry skillet for a few seconds to make them more pliable and easier to fold, though this too can be omitted if you’re truly short on time. The crispy texture adds an incredible dimension, making each bite an experience, but the filling alone is fantastic in any tortilla.
Absolutely no worries! These Buffalo Chicken Tacos can easily be adapted for the stovetop. Instead of using a Crockpot, simply toss your chicken breasts in a large skillet with a tablespoon of butter over medium heat. Cook them until they are lightly browned on all sides. Then, add the buffalo wing sauce, chicken stock, finely diced onion, and all the dried seasonings to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let the chicken cook in the sauce for about 20-30 minutes, or until it’s fully cooked through and incredibly tender. Once cooked, use two forks to shred the chicken directly in the flavorful sauce. This method yields equally delicious, tender, and saucy buffalo chicken, ensuring you don’t miss out on these fantastic tacos even without a slow cooker.
These Buffalo Chicken Tacos are undeniably yummy on their own, but they truly shine when paired with complementary side dishes. For a traditional Mexican-inspired feast, serve them alongside fluffy Mexican Rice and creamy Slow Cooker Refried Beans. However, their bold flavor also makes them versatile enough to go with a variety of American comfort foods. Consider crisp and refreshing Southern Coleslaw, golden homemade French Fries, rich and creamy Baked Mac and Cheese, or sweet and juicy Corn on the Cob for a more casual, crowd-pleasing spread. A simple green salad with a ranch dressing would also provide a nice, fresh contrast to the rich tacos.
Yes, absolutely! If you’re looking to simplify the seasoning blend for the chicken, a packet of your favorite taco seasoning is a fantastic and convenient substitute. Instead of the individual dried oregano, paprika, garlic powder, and onion powder, you can simply use one standard packet of taco seasoning. This will still provide a delicious and well-rounded flavor profile for your buffalo chicken, saving you time and pantry space. Just be mindful of the sodium content in pre-packaged seasonings and adjust any additional salt accordingly.
For optimal freshness and taste, we recommend storing the leftover buffalo chicken filling and the tortillas separately. Place the shredded chicken in an airtight container and store it in the refrigerator for up to 3 days. Store any unused tortillas in a separate sealed bag or container at room temperature or in the fridge. When you’re ready to enjoy your leftovers, simply reheat the chicken filling gently in a skillet or microwave. For the tortillas, follow the searing instructions again in a lightly oiled skillet, air fryer, or oven until they are warm and crispy, then assemble your fresh tacos. This prevents the tortillas from becoming soggy and ensures a delightful texture every time.
Absolutely! This recipe is excellent for meal prepping. You can make the buffalo ranch dipping sauce up to 3-4 days ahead of time and store it covered in the refrigerator. The slow-cooked buffalo chicken filling can also be prepared a day or two in advance. Simply cook the chicken as directed, shred it, and store it in its sauce in an airtight container in the fridge. This way, when taco night rolls around, all you have to do is reheat the chicken, quickly crisp up the tortillas, and assemble your delicious tacos!
Tailoring the heat to your preference is easy! If you prefer a milder taco, opt for a mild buffalo wing sauce. For those who love extra heat, choose a hot buffalo wing sauce, or even add a pinch of cayenne pepper to the chicken mixture while it cooks. You can also control the spice by adjusting the amount of buffalo wing sauce you use in the chicken and the dipping sauce. Adding a little extra sour cream or mayonnaise to your dipping sauce can also help mellow the heat.
Essential Ingredients for Your Mouthwatering Buffalo Chicken Tacos:
Crafting these delectable Buffalo Chicken Tacos requires a thoughtful selection of ingredients that build layers of flavor. From the creamy ranch sauce to the perfectly seasoned slow-cooked chicken and the crispy, cheesy tortillas, each component plays a crucial role. Below is a comprehensive list of what you’ll need. For precise measurements and the full, detailed recipe, be sure to check the dedicated recipe card further down this page.
- For the Creamy Buffalo Ranch Dipping Sauce:
- Mayonnaise: Provides a rich and creamy base for the dipping sauce.
- Sour Cream: Adds tanginess and further creaminess, balancing the buffalo kick.
- Milk: Helps achieve the perfect pourable consistency for the sauce.
- Buffalo Wing Sauce: The star of the show for flavor. Choose mild or hot, based on your preferred spice level.
- Ranch Packet Seasoning: Elevates the sauce with classic ranch flavors. Feel free to use a store-bought packet or make your own Homemade Ranch Seasoning for an even fresher taste.
- For the Flavorful Slow Cooker Buffalo Chicken Filling:
- Boneless, Skinless Chicken Breasts: The ideal cut for shredding easily after slow cooking. Chicken tenderloins or even chicken thighs can also be used for a slightly richer flavor, if desired.
- Unsalted Butter: Adds richness and helps carry the flavors through the chicken.
- Chicken Stock: Provides moisture and depth to the slow-cooking liquid. Opt for low or no sodium chicken stock if you are mindful of your salt intake.
- Yellow Onion: Finely diced, it adds a foundational aromatic sweetness to the chicken filling.
- Dried Oregano: Offers an earthy, slightly peppery note that complements the buffalo sauce.
- Paprika: Contributes a mild, sweet pepper flavor and a beautiful color to the chicken.
- Garlic Powder: Essential for its pungent, savory depth.
- Salt and Black Pepper: Basic seasonings to enhance all the other flavors. Adjust to taste.
- For Assembling the Tacos:
- Olive Oil: Used for searing the tortillas, ensuring a golden, crispy finish.
- Street Taco Flour Tortilla Shells: These smaller tortillas (typically around 4.5 inches) are perfect for individual, easy-to-handle tacos. Larger tortillas can be used, but will yield fewer tacos.
- Shredded Cheddar Cheese: Melts beautifully and adds a sharp, familiar cheesy flavor.
- Monterey Jack Cheese: Offers a milder, creamier melt that pairs wonderfully with cheddar and buffalo chicken. Feel free to use your favorite cheese blend.
- Chopped Cilantro: An optional garnish that adds a burst of fresh, herbaceous flavor. If you’re not a fan of cilantro, simply omit it.
Step-by-Step Guide: Crafting Your Own Irresistible Buffalo Chicken Tacos
Follow these detailed instructions to create the most flavorful and satisfying Buffalo Chicken Tacos. This recipe is designed for ease, leveraging the slow cooker for tender chicken and a simple skillet for perfectly crispy tortillas.
Step 1: Prepare the Creamy Buffalo Ranch Dipping Sauce
In a medium-sized bowl, combine the mayonnaise, sour cream, milk, buffalo wing sauce, and ranch packet seasoning. Stir all the ingredients vigorously until they are thoroughly combined and the sauce is smooth and creamy. Once mixed, cover the bowl and transfer it to the refrigerator. Chilling the sauce allows the flavors to meld beautifully and ensures it’s perfectly cool and refreshing when served alongside your hot tacos.
Step 2: Slow Cook the Buffalo Chicken Filling
Place the boneless, skinless chicken breasts (or chosen chicken cut) into your slow cooker. Add the unsalted butter, a cup of buffalo wing sauce, chicken stock, finely diced yellow onion, dried oregano, paprika, garlic powder, salt, and black pepper. Stir gently to ensure the chicken is well-coated with the sauce and seasonings. Cover the slow cooker and cook on the low setting for 4-5 hours, or on the high setting for 2-3 hours, until the chicken is incredibly tender and easily shreddable.
Step 3: Shred the Chicken
Once the chicken is fully cooked and tender, use two forks directly in the slow cooker to shred it into bite-sized pieces. The chicken should pull apart effortlessly. Stir the shredded chicken thoroughly into the rich buffalo sauce that has accumulated in the Crockpot. This ensures every strand of chicken is coated in the flavorful liquid, making it juicy and delicious. The sauce also acts as the flavorful broth for dipping your tortillas later.
Step 4: Prepare for Tortilla Searing
Carefully transfer the shredded buffalo chicken filling from the slow cooker to a separate plate or bowl, leaving the flavorful cooking sauce in the Crockpot. This sauce will be used for dipping the tortillas. Heat a large skillet over low to medium heat, then add approximately 1 teaspoon of olive oil to coat the bottom of the pan evenly. You can add a small pat of butter for extra richness if desired.
Step 5: Sear the Tortillas and Assemble the Tacos
Take one street taco flour tortilla shell at a time and gently dip both sides into the buffalo chicken sauce left in the slow cooker. Ensure it’s fully coated. Place the coated tortilla shell into the heated skillet. Cook for about 30-60 seconds, or until the first side turns a beautiful golden brown and begins to crisp. Flip the tortilla over to cook the other side.
While the second side is cooking, generously sprinkle about 3 tablespoons of the shredded cheddar and Monterey Jack cheese blend over the entire surface of the tortilla in the skillet. Immediately spoon approximately 3 tablespoons of the shredded buffalo chicken filling onto one half of the cheese-covered tortilla. Continue to cook for another 30-60 seconds, or until the bottom of the tortilla is golden brown and the cheese is melted and bubbling.
Using a spatula, carefully fold the empty half of the tortilla over the filling to create your taco. Press down gently to help the cheese and tortilla adhere. Cook for a few more seconds on each side if needed to ensure extra crispiness and melty cheese.
Step 6: Serve and Enjoy!
Transfer the freshly cooked taco to your serving dish. As they cool slightly, the tortillas will continue to crisp up, enhancing their delightful texture. Repeat the process for the remaining tortillas and chicken filling, adding a fresh teaspoon of oil to the skillet before cooking each new tortilla to maintain that perfect sear. Before serving, transfer the remaining buffalo chicken sauce from the Crockpot into a small, heatproof dish; this makes an excellent dipping sauce for the tacos. Serve the Buffalo Chicken Tacos immediately with the warm chicken sauce, the chilled creamy buffalo ranch dipping sauce, and a sprinkle of fresh chopped cilantro for an extra burst of flavor and color. Prepare for rave reviews!
Tips for Achieving the Perfect Buffalo Chicken Tacos
To ensure your Buffalo Chicken Tacos are absolutely phenomenal every single time, keep these key tips in mind:
- Don’t Overcrowd the Skillet: Cook only one or two tortillas at a time, depending on your skillet size. Overcrowding can lower the pan temperature, leading to steamed rather than crispy tortillas.
- Keep the Heat Consistent: Maintain a steady low to medium heat. Too high, and your tortillas might burn before the cheese melts; too low, and they won’t get that coveted crispness.
- Use Good Quality Cheese: A blend of cheddar and Monterey Jack provides both flavor and an excellent melt. Freshly shredded cheese melts better than pre-shredded varieties, which often contain anti-caking agents.
- Don’t Skimp on the Dipping Sauce: The buffalo ranch dipping sauce adds a crucial cooling and tangy element that perfectly complements the spicy chicken.
- Adjust Spice to Your Liking: As mentioned in the FAQ, feel free to use mild or hot buffalo sauce, or add a pinch of cayenne for an extra kick.
- Serve Immediately: While they crisp up more as they cool, these tacos are best enjoyed hot and fresh from the skillet when the cheese is gooey and the tortillas are at their crispiest.
Why You’ll Fall in Love with These Buffalo Chicken Tacos
These aren’t just any tacos; they’re a revelation. The combination of succulent, slow-cooked buffalo chicken, creamy ranch sauce, and perfectly seared, cheesy tortillas creates a symphony of flavors and textures that is truly addictive. They offer the comfort of classic buffalo wings in a fun, handheld taco format, making them an instant crowd-pleaser for all ages. Whether you’re hosting a party, looking for an exciting new weeknight meal, or simply craving something packed with bold flavor, these Buffalo Chicken Tacos deliver every time. Their ease of preparation in the slow cooker makes them a stress-free option, while the customizable spice level ensures everyone can enjoy them exactly how they like. Get ready to add this incredible recipe to your permanent rotation!
Craving More Buffalo or Taco-Inspired Recipes?
If you loved the zesty kick of these Buffalo Chicken Tacos, you’ll definitely want to explore these other fantastic recipes that bring bold flavors to your table:
- Buffalo Chicken Wraps: A lighter, quicker way to enjoy buffalo chicken.
- Buffalo Chicken Enchiladas: A hearty, cheesy, and spicy casserole for family dinners.
- Crock Pot Birria Tacos: The original inspiration, featuring deeply savory beef.
- Baked Tacos: Another easy-to-make taco recipe, perfect for a crowd.
- Crock Pot Buffalo Chicken Pasta: Comfort food meets spicy goodness.
- Crock Pot Buffalo Chicken Sliders: Perfect for appetizers or casual meals.
- Crock Pot Buffalo Ranch Chex Mix: A dangerously addictive snack with a spicy ranch twist.
Crock Pot Buffalo Chicken Tacos
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Ingredients
Buffalo Ranch Sauce Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ⅛ cup milk
- 3 Tablespoons buffalo wing sauce
- 1 teaspoon ranch packet seasoning
Taco Ingredients
- 2 pounds boneless, skinless chicken breasts (can use chicken tenderloins or thighs)
- ½ cup (1 stick) unsalted butter
- 1 cup buffalo wing sauce (mild or hot, to preference)
- ¼ cup chicken stock
- ¼ cup finely diced yellow onion
- 1 Tablespoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- ⅛ cup olive oil
- 10 street taco flour tortilla shells (these are smaller, approximately 4.5 inches)
- 2 cups shredded cheddar cheese
- 2 cups Monterey Jack cheese
- 2 Tablespoons chopped cilantro (optional, for garnish)
Instructions
- To a bowl, add the mayonnaise, sour cream, milk, buffalo wing sauce, and ranch packet ingredients for the dipping sauce. Stir until thoroughly combined. Cover and transfer the bowl to the fridge until ready to serve.
- In your Crockpot, add the chicken breasts, butter, 1 cup of wing sauce, chicken stock, diced onion, dried oregano, paprika, garlic powder, salt, and black pepper.
- Cook on low for 4-5 hours or on high for 2-3 hours, until chicken is very tender.
- Once cooked, use two forks to shred the chicken directly in the Crockpot.
- Stir the shredded chicken well to combine it with the savory sauce.
- Transfer the shredded chicken mixture to a plate or bowl, reserving the remaining sauce in the Crockpot for dipping tortillas.
- Heat a large skillet over low to medium heat with 1 teaspoon of olive oil.
- Place one tortilla shell at a time into the reserved buffalo chicken sauce, ensuring both sides are fully coated.
- Carefully place the coated tortilla shell into the heated skillet.
- Cook for 30-60 seconds, or until the shell is golden brown and crispy on the first side.
- Flip the shell over to cook the other side.
- Immediately top the entire shell with about 3 Tablespoons of the shredded cheese blend.
- Spoon about 3 Tablespoons of the shredded buffalo chicken onto half of the cheese-covered shell.
- Continue cooking for another 30-60 seconds, or until the bottom is golden and the cheese is melted and bubbly.
- Using a spatula, fold the empty half of the tortilla over the chicken and cheese to create the taco. Press gently.
- Transfer the finished taco to your serving dish. They will crisp up further as they cool.
- Repeat the process for the remaining tortillas and chicken filling, adding a fresh teaspoon of olive oil to the skillet before each new tortilla.
- Transfer any remaining buffalo chicken sauce from the crockpot into a small dish for serving as an additional dipping sauce.
- Serve the tacos warm with the reserved buffalo chicken sauce, the chilled buffalo ranch dipping sauce, and a sprinkle of fresh cilantro.
Nutrition Information (Estimated Per Serving)
Calories: 585kcal
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Carbohydrates: 18g
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Protein: 33g
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Fat: 42g
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Sodium: 1673mg
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Fiber: 1g
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Sugar: 2g
Nutritional Disclaimer
“The Country Cook” is not a registered dietician or nutritionist, and any nutritional information shared here is provided as an estimate only. If precise calorie counts and other nutritional values are important for your dietary needs, we strongly recommend running the ingredients through your preferred online nutritional calculator. Please note that actual calorie and other nutritional values can vary significantly depending on the specific brands of ingredients used and portion sizes.
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