It’s been eons since I’ve written about anything buffalo chicken. We all know that buffalo chicken is a food group, so it was time to rectify that omission.
When I get a craving for buffalo chicken, I become single-minded. It’s all I can think about.
It’s happening right now.
This recipe is fun because you can add as much or as little hot sauce as you want. Then, top it with a variety of things that may traditionally go on tacos or not. I only use a little hot sauce in the actual cooking process, as one son does not like anything “spicy.” I can just add more as a topping on my individual serving.
I like these with flour tortillas, but you can also use corn. I like sour cream, but my son will top his with ranch dressing. I also like to mince celery for a bit of a crunch. Cilantro is also a great complement to this taco. I love it with crumbled bleu cheese; other people in my family prefer cheddar.
These are fun for a Friday night at home!
Slow Cooker Buffalo Chicken Tacos
1 1/2 lbs chicken breasts
8 oz Frank’s Hot Wing Buffalo Sauce
1 tsp minced garlic
1 pkg dry ranch salad dressing mix
Spray the liner of your slow cooker with nonstick cooking spray. Place chicken in crock. In a small bowl, whisk hot sauce, garlic and ranch dressing mix. Pour over chicken. Cook on low for 6 to 8 hours or on high for 4 hours.
Remove chicken from slow cooker; shred with a fork. Add chicken back to slow cooker. Stir until blended with juices.
Using a slotted spoon, scoop chicken onto tacos. Top with cheese, sour cream, avocado and other toppings of choice.
Nutritional Information: Calories Per Serving: 335, Calories from Fat: 116, Fat: 13 g (4 g Saturated Fat), Cholesterol: 151 mg, Sodium: 1725 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 1 g, Protein: 50 g.
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