Description
Simple recipe for spicy shredded buffalo chicken served in tacos.
Ingredients
Scale
- 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