Crockpot Buffalo Chicken Tacos
Servings: 6 people
Ingredients
- 1 lb chicken breast
- 1/2 tsp each salt and pepper
- 1 tsp each smoked paprika, garlic powder, onion powder, parsley
- 1 tbsp minced garlic
- 1 onion chopped
- 1/2 cup of mild buffalo sauce
- 14 white corn tortillas
- 8 oz mozzarella cheese shredded
- 1/2 cup oil divided
Instructions
- Add chicken to a slow cooker. Season with salt, pepper, paprika, garlic powder, onion powder, and dried parsley. Add minced garlic, chopped onions, and buffalo sauce to the crockpot and stir everything together.
- Cook on low for 4-6 hours or on high for about 3 hours, or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the slow cooker and place it in a bowl. Shred the chicken using a hand mixer or two forks. Add more buffalo sauce to taste if you want more of the buffalo sauce flavor.
- Add 1/4 cup of oil to a skillet and heat over medium-high heat.
- Add a couple of white corn tortillas to your skillet. Top them with shredded mozzarella cheese and a scoop of the buffalo chicken.Fold the tortillas over and cook on both sides until golden brown and crispy. Flip them multiple times if needed while frying them.
- Work in batches repeating these steps until all of your tacos are made. If your skillet gets dry you can add another 1/4 cup of oil if needed. While frying the tacos you can place them on a wire rack on a sheet pan to help drain the grease and place them in the oven to keep them warm.
- Serve the Buffalo Chicken Tacos with ranch, sour cream, or blue cheese. Enjoy!
Notes
See my Frequently Asked Questions section for more tips!
- I like making the buffalo chicken in the crockpot, so it can cook in the background, but you could start this recipe with cooked shredded chicken or rotisserie chicken! I would either omit the onions or cook them down in a pan.
- I use a mild buffalo sauce to keep this recipe from getting too spicy. With mild buffalo sauce and serving them with ranch and sour cream my kids can still enjoy these tacos.
- For spicier tacos, use a spicier buffalo sauce! Medium Buffalo sauce will give them a nice kick!
- I think the fried tacos are delicious, but to save time you could serve these in soft flour tortillas or even store-bought crunchy taco shells if you don't want to fry tortillas.
- Serve these tacos with any of your favorite toppings. Ranch, blue cheese, sour cream, shredded lettuce, and diced tomatoes are all great options.
- While frying the tortillas use just enough oil to coat the bottom of the pan and add more as needed if your skillet gets dry.
- As the tacos are done, place them on a wire rack on a sheet pan in the oven to help drain the grease and keep all of the tacos warm.
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