Crockpot Buffalo Chicken Tacos Food
BUFFALO CHICKEN TACOS
Make and share this Buffalo Chicken Tacos recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 20m
Yield 8 tacos
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, stir together the hot sauce and butter until the butter melts and emulsifies into the hot sauce. Add the shredded chicken and stir to coat. Heat it in the sauce for a few minutes, stirring constantly, just until the chicken is heated through. Don't over cook or the sauce will separate.
- Serve the shredded Buffalo chicken filling with warmed taco shells or corn tortillas, lettuce, green onions, celery and/or crumbled blue cheese or blue cheese dressing, as desired.
Nutrition Facts : Calories 68.6, Fat 4.3, SaturatedFat 2, Cholesterol 5.7, Sodium 245.2, Carbohydrate 6.8, Fiber 0.7, Sugar 0.3, Protein 0.9
CROCKPOT BUFFALO CHICKEN TACOS
These are SO good! Great game day food -- each person can add their own taco toppings to their liking. :) The chicken would even be yummy over salad!
Provided by megs_
Categories Chicken
Time 7h2m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put chicken, sauce, and butter in crockpot. Cook on LOW for 5-7 hours.
- Shred chicken, let simmer in crockpot for another 15-30 minutes.
- Serve on taco shells with cheese and ranch.
Nutrition Facts : Calories 175.6, Fat 12.5, SaturatedFat 5.6, Cholesterol 61.7, Sodium 96.4, Protein 15.2
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- Place chicken breasts in the crockpot with the Buffalo Wing sauce. Make sure chicken is fully covered with the sauce. Cook on LOW for 4-5 hours or HIGH for 6-8 hours until meat can be shredded easily.
- While the chicken is cooking, assemble the celery "slaw." Whisk together sour cream, lime juice, milk and salt. Add in celery, onion and cilantro. Toss well and refrigerate until you're ready to assemble the tacos.
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- Transfer the cooked chicken to a cutting board. Shred with two forks, then return to the slow cooker. Stir to combine well with the sauce, and return to the warm setting until ready to serve.
- Warm a skillet over medium heat. Add tortillas one at a time and heat for about one minute, turning halfway through. Or, reheat tortillas in the microwave between damp paper towels, until they are warm and pliable.
- Spoon about 1/2 cup of chicken onto each tortilla. Add additional hot sauce if desired. Sprinkle with crumbled blue cheese, onion, lettuce, and celery. Serve immediately.
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- Place chicken breasts in the bottom of your crockpot. Sprinkle with ranch seasoning then pour buffalo wing sauce over the top, reserving 2 Tablespoons of sauce for later. Cook chicken on low for 6-8 hours or on high for 4-5 hours. Shred chicken with two forks and stir to combine with the sauce.
- In a small bowl combine ranch dressing and the reserved 2 Tablespoons of buffalo wing sauce. Stir to combine, then refrigerate until ready to use.
- To assemble tacos, fill tortillas with the buffalo chicken, then sprinkle with coleslaw mix, blue cheese crumbles, and drizzle with the buffalo ranch dressing. Enjoy!
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