If you are anything like me, weekday dinner planning sometimes feels like scaling a sheer rock face—totally exhausting by 5 PM! That’s why my slow cooker is basically my best friend, and this recipe for Shredded Buffalo Chicken Tacos has saved my sanity more times than I can count. Honestly, getting that huge burst of spicy, tangy flavor without lifting a finger for hours? It’s magic, I tell you! I started making this game-changing dish almost every Tuesday last year because the crunch of the lettuce, the creaminess of the ranch, and that perfect buffalo heat just scream comfort food.
It’s so simple, even if you’re usually intimidated by anything spicier than lukewarm tap water. This filling becomes an absolute staple in our rotation, especially when weeknights get slammed. Trust me, you’re going to want this recipe locked away for your own easy dinner rotation!
Why You Will Love These Shredded Buffalo Chicken Tacos
- It’s dump-and-go cooking! Active prep time is under 10 minutes, I swear.
- That classic, tangy buffalo flavor develops perfectly low and slow.
- The shredded filling freezes like a dream for instant future meals.
- It’s incredibly versatile—use the filling for rice bowls or nachos too!
- The blue cheese and ranch topping is non-negotiable perfection.
See? It’s genuinely that easy. You put minimal effort in, and wow, the payoff is huge!
Essential Ingredients for Flavorful Shredded Buffalo Chicken Tacos
You don’t need a mile-long grocery list for these tacos, which is another reason why I love them so much! But listen, using quality sauce here makes a huge difference. Don’t grab the cheapest bottle; find one you genuinely love the flavor of because that sauce is doing all the heavy lifting for us while the slow cooker works its magic.
For the Shredded Buffalo Chicken Tacos
When building the filling, just make sure your chicken breasts are nice and even so they cook at the same rate. We’re relying on the liquid to keep everything tender.
- 1.5 lb boneless, skinless chicken breasts
- 1 cup buffalo wing sauce (the hero ingredient!)
- 1/2 cup water
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Toppings
These toppings are my preferred way to serve them—the cool ranch and salty blue cheese are essential to cut through the heat. However, feel free to swap out the cheese if blue cheese isn’t your jam!
Plus, you’ll need about 12 small corn or flour tortillas. I usually go with flour for these because they hold up really well with the saucy filling, but either one works just fine.
- 12 small corn or flour tortillas
- Toppings: blue cheese crumbles, ranch dressing, shredded lettuce
Step-by-Step Instructions for Perfect Shredded Buffalo Chicken Tacos
This is where the beauty of the slow cooker comes in, because after five minutes of work, you can seriously forget about it until dinner time! Seriously, if you can dump things into a pot, you can make these Shredded Buffalo Chicken Tacos. I always use my big oval slow cooker for this because it lets the chicken lay flat, which I think helps it absorb the sauce better. Once the chicken is done, it’s just a matter of assembly! I actually had a friend trying to make iced tea while waiting for her chicken to finish once, and that whole disastrous experience taught me that when you rely on slow cooking, you have to stay patient, unlike what can happen when you mess up something quick like tea—you won’t have that problem here though, since this is hands-off! Check out my guide on avoiding the fatal mistake in iced tea if you need a quick lesson on patience while waiting for dinner!
Preparing the Slow Cooker Shredded Buffalo Chicken Tacos Base
First things first, toss those beautiful chicken breasts right into the bottom of your cooker. Don’t worry about trimming or seasoning them yet! In a separate bowl—and this is important—whisk together your buffalo wing sauce, that half cup of water, the garlic powder, salt, and pepper. Make sure that garlic powder is fully incorporated so you don’t end up with weird pockets of spice. Then, pour that whole saucy mixture evenly over the chicken. Make sure both sides get a good coating!
Cooking and Shredding the Shredded Buffalo Chicken Tacos Filling
Now, walk away! Cook this on LOW for about 6 to 8 hours, or if you’re having a hurried day, HIGH works in about 3 to 4 hours. The chicken is done when you can poke it easily with a fork and it just falls apart. Once it’s done, take the chicken out—I usually put it onto a large cutting board—and shred it up using two forks. Just pull it apart until it’s stringy. Then, put that beautifully shredded chicken right back into the slow cooker and stir it really well so every piece is coated in that glorious sauce. If you’re in a rush, my Instant Pot friends, you can get similar results by cooking on high pressure for 12 minutes and doing a 10-minute natural release—it’s super fast, just like following the steps for great slow cooker pot roast!
Warming Tortillas and Assembling Your Shredded Buffalo Chicken Tacos
We are almost there! Don’t skip warming the tortillas, seriously. Cold tortillas make for sad tacos. I prefer heating mine in a dry skillet over medium heat for about 30 seconds per side until they puff up just a little bit—it gives them such better flavor than the microwave does. Once warm, fill them up generously with that juicy shredded buffalo chicken filling. Then top them happily with your ranch drizzle, some blue cheese crumbles, and a little sprinkle of lettuce for crunch. Serve these right away while everything is hot!
Tips for Making the Best Shredded Buffalo Chicken Tacos
Okay, so you’ve got the chicken cooked, but if you want to take these from “good” to “call-the-neighbors-over” amazing, you need a couple of little tricks I’ve picked up. First up, let’s talk sauce thickness. If you like your chicken filling to cling a little tighter and not drip everywhere—especially if you are taking them to a party—you should reduce that leftover liquid at the end. Just pull the chicken out before shredding, and then simmer that sauce on the stove over medium heat until it thickens up nicely. It only takes about 10 minutes!
Also, for maximum moisture, make sure you let the chicken rest in the sauce for at least 15 minutes after shredding it back in. That soaking time really lets the chicken soak up all that tangy flavor. If you are planning to use this filling in another recipe, like a buffalo chicken cobb salad later in the week, you might want to go easy on the water measurement initially. Less liquid means a thicker base filling right out of the gate! These little touches make all the difference, trust me.
Shredded Buffalo Chicken Tacos: Ingredient Substitutions and Variations
One of the best things about a slow cooker recipe like this is how easy it is to switch things up! We rely on chicken breasts because they shred so nicely, but if you have boneless, skinless thighs on hand, absolutely use those instead. The darker meat will add a bit more richness, which I personally love, though it might take an extra half-hour to get fully tender.
When it comes to the heat, you totally have control here. If you’re making these for kids or people who really can’t handle the heat, try mixing half buffalo sauce with half melted butter or even plain BBQ sauce to mellow things out. On the flip side, if you like things seriously spicy, just stir in a teaspoon of cayenne pepper or a dash of your favorite hot sauce right along with the buffalo sauce.
And for toppings? If blue cheese makes you cringe, ranch dressing is often enough on its own, or you can swap that crumble out for some shredded Monterey Jack or crumbled Cotija cheese. It’s your taco night, so make it yours!
Serving Suggestions for Your Shredded Buffalo Chicken Tacos
You’ve got this amazing, spicy, tangy chicken filling, and that means you need something on the side to cool things down a little bit! These tacos are so bold that you don’t want a side dish competing with them; you want something refreshing that acts like a little palate cleanser between bites of heat.
When I make these Shredded Buffalo Chicken Tacos for the family, I usually stick to something super easy because, let’s be honest, the slow cooker did most of the work already! Here are my favorites for balancing out that buffalo punch:
- Cool, Creamy Slaw: Forget heavy mayo-based slaws. I make a quick, vinegar-based coleslaw that’s heavy on the cabbage and carrot crunch. It stays light and tart, which is just the perfect counterpoint to rich, spicy meat.
- Simple Cilantro Lime Rice: You can’t go wrong with fluffy white rice mixed with fresh lime juice and tons of chopped cilantro. It’s a great buffer for the sauce and makes the meal feel much more substantial. If you’ve ever wondered about making really excellent rice dishes, sometimes the simplest preparations, like a good flavorful drink, share secrets with savory mains; you should check out this recipe for creamy mango lassi just to see how important balancing flavors is!
- Roasted Street Corn (Elotes Style, but light): If you have an extra 20 minutes, roast some corn on the cob and then just drizzle it lightly with a tiny bit of lime and maybe some Cotija cheese. Skip the heavy sauces. The sweetness of the corn is amazing against the spice.
Whatever you choose, having a slightly cool or slightly sweet component means everyone at the table stays happy, even the ones who start sweating after just one bite of that buffalo chicken!
Storage and Reheating for Leftover Shredded Buffalo Chicken Tacos
If you’re anything like me, you probably made way too much of that delicious shredded buffalo chicken filling because it’s just so good! Always store the chicken filling in an airtight container in the fridge—it lasts happily for about four days. Please, keep the tortillas and your fresh toppings like lettuce and cheese separate; nobody wants soggy taco shells!
When you reheat the chicken, skip the microwave if you can, because it can make the sauce separate a little. I find that reheating it gently on the stovetop in a skillet over medium-low heat, maybe adding a tiny splash of water or extra sauce if it looks dry, brings it right back to life perfectly. Then just warm your tortillas fresh right before you build your next batch of tacos!
Frequently Asked Questions About Shredded Buffalo Chicken Tacos
It’s funny how many questions pop up once you start getting into the rhythm of a new recipe! I always get asked about making these if someone doesn’t have their trusty slow cooker ready to go, or how to tame the spice level. Don’t worry your head about it!
Can I make Shredded Buffalo Chicken Tacos in an oven or skillet instead of a slow cooker?
Oh yes, totally! If your slow cooker is busy or you just need dinner faster, a Dutch oven or heavy-bottomed pot works like a charm. You’d start by sautéeing the chicken breasts quickly in that tablespoon of olive oil on the stovetop to brown them slightly. Then, you add all your sauce ingredients, bring it to a gentle simmer, cover it tight, and let everything cook low and slow (but quicker than the Crockpot!) until the chicken is falling apart. It’s not quite as hands-off, but you still get that wonderful, moist shredded buffalo chicken filling.
How spicy will these Shredded Buffalo Chicken Tacos be?
That honestly depends 100% on what brand of buffalo wing sauce you buy! Some are made with cayenne, some with vinegar-heavy peppers, and they all taste different. If you are worried about too much heat, the easiest solution is to stretch that sauce. Mix half buffalo sauce with half melted butter or chicken broth. That way, the flavor is still there, but the kick is definitely easier to handle. You can always add a dash more hot sauce at the end, but you can’t easily take heat away later!
What is the best way to keep the tortillas soft when serving a large batch of Shredded Buffalo Chicken Tacos?
This is a huge game-changer, especially when I host taco night and everyone is grabbing food at different times. Once you warm your tortillas—I love a dry, hot skillet for the best texture—stack them up and immediately wrap the entire stack tightly in aluminum foil. Then, wrap that foil package inside a clean kitchen towel. Pop that whole bundle into the turned-off oven (make sure the oven is well cooled down first!) or even a dedicated warming drawer if you have one. They stay perfectly pliable and steamy for a good half hour while everyone digs into the buffalo chicken!
Nutritional Estimates for Shredded Buffalo Chicken Tacos
Listen, I’m not a nutritionist, I’m just a person trying to get dinner on the table without feeling guilty about it! These estimates are just ballparks based on using lean chicken breast and standard low-fat ranch and blue cheese crumbles. If you go heavy on the cheese or use a really high-fat wing sauce, things are going to change, so keep that in mind!
These numbers are calculated per serving size, which we calculated as about 3 tacos. It’s honestly a pretty balanced meal when you think about the protein punch you get here. Here’s the quick rundown based on the standard recipe:
- Serving Size: 3 tacos
- Calories: 380
- Protein: 35g (Wow, look at that protein!)
- Fat: 15g (Broken down into 4g Saturated Fat and 11g Unsaturated Fat)
- Carbohydrates: 30g
- Fiber: 2g
- Sodium: 850mg (It is a little high, remember that buffalo sauce is salty!)
- Cholesterol: 110mg
- Trans Fat: 0g
- Sugar: 4g
I always try to offset that sodium with a side that’s low in salt, like the vinegar-based slaw I mentioned earlier. Remember, these figures don’t include the tortilla itself, as wrapper choices (corn vs. flour) really change that carbohydrate count, so you should always adjust based on what you choose to serve them on or with. Cook smart, eat happy!
Share Your Experience Making These Shredded Buffalo Chicken Tacos
Now that you’ve been equipped with my favorite, super-easy strategy for getting dinner on the table fast, I really want to hear what you think! These Shredded Buffalo Chicken Tacos are one of those recipes that seems almost too good to be true, but they never fail me. Did you stick with the classic ranch and blue cheese combination, or did you try something totally wild?
I’m always looking for new ways to twist up our favorite meals. Drop a rating below—was it a five-star dinner savior for your week? And more importantly, if you have a topping combination that you swear by, please share it in the comments! I’m especially interested if you try this with a different style of hot sauce. For any confusing bits or lingering questions about timing, feel free to send them my way through the contact page—I try to pop in and answer everyone!
Happy taco-making, friends. Enjoy that spicy, hands-off dinner!
Print
Shredded Buffalo Chicken Tacos
- Total Time: 4 hours 10 min
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Simple recipe for spicy shredded buffalo chicken served in tacos.
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 1 cup buffalo wing sauce
- 1/2 cup water
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 small corn or flour tortillas
- Toppings: blue cheese crumbles, ranch dressing, shredded lettuce
Instructions
- Place chicken breasts in a slow cooker.
- In a bowl, mix buffalo sauce, water, garlic powder, salt, and pepper. Pour the mixture over the chicken.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
- Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker and stir to coat.
- Warm the tortillas according to package directions (e.g., in a dry skillet or microwave).
- Fill each tortilla with the shredded buffalo chicken.
- Top with blue cheese crumbles, a drizzle of ranch dressing, and shredded lettuce. Serve immediately.
Notes
- You can use an Instant Pot: cook on high pressure for 12 minutes, then natural release for 10 minutes.
- If you prefer a thicker sauce, remove the chicken and simmer the remaining liquid on the stovetop until reduced.
- Prep Time: 10 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 3 tacos
- Calories: 380
- Sugar: 4
- Sodium: 850
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 35
- Cholesterol: 110
Keywords: buffalo chicken, shredded chicken, tacos, spicy chicken, slow cooker