Description
These Crockpot Crispy Buffalo Chicken Tacos are a flavor-packed mashup of spicy, creamy, and crunchy. Juicy shredded chicken simmers in a tangy homemade buffalo sauce, then gets mixed with melty cheese, stuffed into tortillas, and baked until golden and crisp. Drizzle with a zesty jalapeño ranch for the perfect balance of heat and cool. It’s a crave-worthy, hands-off dinner that delivers on every level.
Ingredients
For the Chicken:
2 lbs boneless, skinless chicken breasts or thighs
¾ cup buffalo hot sauce (like Frank’s RedHot)
2 tbsp butter
1 tbsp honey or brown sugar (for balance)
1 tsp garlic powder
1 tsp onion powder
For the Tacos:
1½ cups shredded cheddar or Monterey Jack cheese
8–10 flour tortillas (6-inch)
Olive oil or cooking spray (for brushing)
For the Jalapeño Ranch:
½ cup ranch dressing
1 small jalapeño, chopped (seeds removed for less heat)
¼ cup fresh cilantro
1 tbsp lime juice
Instructions
Slow cook the chicken: Add chicken, buffalo sauce, butter, honey, garlic powder, and onion powder to the crockpot. Cook on low for 6–7 hours or high for 3–4 hours. Shred chicken once tender.
Mix in cheese: Stir in shredded cheese until melted and creamy.
Assemble tacos: Spoon buffalo chicken mixture into each tortilla. Fold over and place on a baking sheet. Brush tops lightly with oil.
Bake: Bake at 425°F for 10–12 minutes, flipping halfway, until golden and crisp.
Make jalapeño ranch: Blend ranch, jalapeño, cilantro, and lime juice until smooth.
Serve tacos hot with a drizzle of jalapeño ranch and extra cilantro if desired.
- Prep Time: 15 mins
- Cook Time: 6–7 hours (slow cooker) + 12 minutes (oven)
- Category: Dinner