Name: Crockpot Crispy Buffalo Chicken Tacos
Prep time: 15 min
Cook time: 4 h 20 min
Total time: 4 h 35 min
Yield: 6 servings
Ingredients: 2 pound boneless skinless chicken breasts (or thighs); ¾ cup buffalo wing sauce (such as Frank's RedHot); 2 tablespoon unsalted butter; 1 tablespoon honey; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon smoked paprika; 12 small flour tortillas (6-inch); 1 ½ cup shredded Monterey Jack cheese; 1 tablespoon vegetable oil; 2 cup shredded romaine lettuce; ½ cup ranch dressing; 2 celery ribs (thinly sliced); ¼ cup crumbled blue cheese (optional); 2 scallions (thinly sliced)

Instructions

Load the crockpot
Load the crockpot:
Place 2 pounds chicken breasts in a 6-quart crockpot. Pour ¾ cup buffalo wing sauce over the chicken and add 2 tablespoons butter, 1 tablespoon honey, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon smoked paprika.
Slow cook
Slow cook:
Cover and cook on LOW for 4 hours or on HIGH for 2 to 2½ hours, until the chicken reaches 165°F and shreds easily.
Shred
Shred:
Shred the chicken right in the crockpot with two forks and stir it into the sauce. Let it soak for 5 minutes, then use a slotted spoon to lift it out so the tacos don't get soggy.
Crisp the tacos
Crisp the tacos:
Heat a large skillet over medium heat and brush with some of the 1 tablespoon vegetable oil. Lay 3 or 4 tortillas in the skillet, sprinkle one half of each with 2 tablespoons Monterey Jack and about ⅓ cup buffalo chicken, and fold them closed. Cook for 2 to 3 minutes per side, until golden and crispy. Repeat with the remaining tortillas.
Top and serve
Top and serve:
Open each crispy taco slightly and fill with shredded lettuce, sliced celery, blue cheese, and scallions. Drizzle about 2 teaspoons ranch dressing over each buffalo chicken taco and serve 2 per person.

Tips

Chicken thighs stay juicier in the crockpot, while breasts shred into neater strands; both work. For extra heat, add 1 minced jalapeño to the crockpot or drizzle more buffalo sauce on top. Make a quick jalapeño ranch by stirring 1 tablespoon pickled jalapeño brine and 1 minced pickled jalapeño into the ranch.

Storage

Store the shredded buffalo chicken in its sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Crisp the tacos fresh each time.

Serving suggestions

Serve buffalo chicken tacos with carrot and celery sticks, tortilla chips, or a crunchy slaw. Leftover buffalo chicken is great in wraps, salads, and quesadillas.