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Hi friends! Today I’m sharing our family’s favorite crockpot buffalo chicken tacos, made with just a few simple ingredients. I first tasted buffalo chicken tacos at a friend’s house a couple of years back. She served it for our lunch, and I thought I had died and gone to Heaven. I had never tasted anything like it, and I knew I had to have the recipe. It has since become part of our family’s dinner rotation and is beloved by all (kids included).

This is a go-to for me any time of year, but especially when I’m craving big flavor that is incredibly easy. The recipe is incredibly easy, but wildly flavorful and tastes like something you ordered at a five star restaurant! While this recipe is medium heat, the best part about it is that the heat level can be adjusted to suit the whole family by simply adding or taking away the recommended amount of hot sauce.

*We love to pair this with a homemade ranch dressing. In my opinion, the homemade ranch takes the recipe up to a completely different level. Sprinkle in shredded cheese, fresh lime juice, and top with fresh shredded cabbage. This recipe is absolutely magical and gives taco night a fun twist 🙂

WHAT INGREDIENTS ARE NEEDED FOR CROCKPOT BUFFALO CHICKEN TACOS?

Skinless chicken thighs (or boneless chicken breasts)

Hot Sauce (we prefer Frank’s Red Hot Sauce)

Onion Powder

Unsalted Butter

Shredded cabbage (or coleslaw mix)

Tortillas (we prefer flour tortillas, but corn tortillas or hard taco shells would work as well!)

Cilantro (optional)

Limes (optional)

Homemade Ranch Dressing or store-bought ranch (optional)

Fresh Cilantro (optional)

HOW TO MAKE CROCKPOT BUFFALO CHICKEN TACOS:

This is an easy weeknight dinner that could not be more simple. We love to use chicken thighs for this recipe – for a few different reasons, actually. The meat is more flavorful and juicier in my opinion, and as a bonus, cheaper! But of course, chicken breasts can absolutely be used in place of chicken thighs.

You will simply place your skinless chicken thighs (or chicken breasts) at the bottom of your crock pot and pour your whopping TWO ingredients overtop – hot sauce and onion powder. Turn crockpot on low and cook for 5 hours.

Caution, these will smell like heaven cooking and everyone will be asking when dinner will be ready.

STEP-BY-STEP INSTRUCTIONS:

1. Place skinless chicken thighs (or chicken breasts) at the bottom of crockpot.

2. Pour hot sauce over top.

Remember you can adjust the heat by adjusting the recommend hot sauce. I use 1/4 of a cup of hot sauce, and this does produce medium-level spice (it’s not mild). I would cut this amount in half to adjust for non-spice lovers.

3. Sprinkle onion powder.

4. Set crockpot on low setting for 4 – 5 hours. Your cooking time may vary a tad. The chicken thigh meat should fall off the bone when ready.

5. Transfer shredded chicken and any remaining juice to a foil-linked baking sheet. Shred chicken and spread it over the entire pan.

6. Top shredded chicken with sliced butter. I like to sprinkle it all over so that when it melts down, it will coat every piece.

7. Broil for 10 – 15 minutes (or until chicken has started looking brown and crispy). Don’t worry, the butter and remaining juice from the crockpot will keep it from burning.

8. Assemble your perfect taco! For an extra spicy kick, top with additional hot sauce.

There are many different ways to enjoy these tacos. Shredded cabbage, avocado, shredded cheese, ranch, fresh lime juice, green onion, cilantro, sour cream, extra sauce. The sky is the limit!

Pair with tortilla chips for the perfect taco Tuesday dinner! Leftover chicken can be stored in the fridge in an airtight container for up to a week.

I hope you and yours enjoy the delicious flavors of crockpot buffalo chicken tacos as much as we do!

Until next time,
Courtney