I absolutely love how this Buffalo Chicken Tacos Recipe brings together spicy, creamy, and cheesy flavors in one irresistible bite. It’s one of those recipes that’s super simple to throw together, yet feels like a fun treat you’d order in a taco joint. Whether it’s a casual weeknight dinner or a weekend game day snack, these tacos deliver big on comfort and flavor with minimal fuss.
When I first tried this recipe, what really wowed me was how the crockpot does all the heavy lifting — you just dump in the ingredients, walk away, and come back to perfectly tender, shredded chicken swimming in buffalo goodness. You’ll find that the mix of pepper jack cheese and a buttery tortilla crisp gives these tacos a delightful crunch and melty kick that my family absolutely goes crazy for every time.
Why You’ll Love This Recipe
- Effortless Slow Cooker Magic: Just five main ingredients in the crockpot and a few hours later, dinner practically makes itself.
- Perfect Blend of Flavors: Cream cheese balances the heat from buffalo sauce, while pepper jack adds a spicy cheesy layer.
- Family-Friendly and Versatile: Kids and adults both love it, and it’s easy to customize with toppings or spice level.
- Great For Entertaining: Make a big batch for game nights or casual gatherings that everyone will rave about.
Ingredients You’ll Need
These ingredients come together beautifully, giving you that familiar buffalo chicken flavor with a creamy twist. When shopping, look for quality chicken and fresh tortillas — they really make a difference in the final tacos.
- Boneless skinless chicken breasts or thighs: Thighs stay juicier but breasts work great too — choose what you prefer.
- Dry Ranch Dressing Seasoning: Adds that classic zesty, herby kick with almost no effort.
- Cream Cheese: This is the secret that makes the chicken extra creamy and mellow.
- Diced Chilies or Jalapenos: Totally optional, but I love the little pop of heat and texture they bring.
- Buffalo Sauce: The heart of that signature spicy tang — pick your favorite brand or homemade sauce.
- Corn Tortillas: Corn tortillas crisp up beautifully in the skillet and have a great flavor for buffalo chicken.
- Butter: Melting this in the pan gives your tacos a golden, crispy finish with great flavor.
- Grated Pepper Jack Cheese: Spicy and melty, this cheese elevates every bite.
- Fresh Cilantro (optional): It brightens the tacos and adds a lovely fresh herby note.
Variations
I love mixing things up depending on what I have on hand or who I’m cooking for. This Buffalo Chicken Tacos Recipe is basically a blank canvas, and you can tweak it easily to suit any taste or dietary need.
- Make it milder: Cut the buffalo sauce with a little BBQ sauce or add extra cream cheese to tame the heat for kids or sensitive palates.
- Dairy-free version: Use dairy-free cream cheese and omit cheese on top, then add avocado slices for creaminess.
- Extra crunch: Add shredded lettuce or crispy slaw inside the tacos for refreshing texture contrast.
- Spiced up with extras: Add more diced jalapenos or a sprinkle of cayenne powder if you’re feeling daring.
How to Make Buffalo Chicken Tacos Recipe
Step 1: Slow Cook the Chicken
Start by tossing the chicken, ranch seasoning, cream cheese, diced chilies, and buffalo sauce into your crockpot. Give everything a gentle stir so it starts to blend. I like to cook mine on low for about 4 to 6 hours, which lets the chicken become perfectly tender and juicy. If you’re tight on time, the high setting for 2 to 3 hours works too, but just keep an eye to avoid drying out the chicken. Remember, every slow cooker is different, so adjust accordingly.
Step 2: Shred and Mix
Once the chicken is done cooking, use two forks to shred it right in the crockpot. This is one of my favorite parts — the chicken shreds effortlessly and absorbs all those saucy flavors. Then, stir everything together well to evenly coat the chicken in that creamy buffalo sauce mixture.
Step 3: Prepare the Tacos in a Skillet
Heat a non-stick skillet over medium heat and melt a little butter — about a quarter tablespoon — so you get that wonderful crispy, golden finish. Lay a corn tortilla flat in the skillet, then sprinkle a generous spoonful of the grated pepper jack cheese all over it. Next, add a heaping spoonful of the buffalo chicken on one half of the tortilla. Fold it over and let it cook a couple of minutes on each side until the cheese melts and the tortilla crisps up nicely. It’s like a little cheesy taco quesadilla combo.
Pro Tips for Making Buffalo Chicken Tacos Recipe
- Use Thighs for More Moisture: When I tried boneless skinless thighs, the chicken stayed juicier and more flavorful after slow cooking.
- Don’t Skip the Butter: Butter in the skillet crisps tortillas perfectly and adds richness that pairs brilliantly with buffalo sauce.
- Shred Chicken While Warm: Shredding chicken while still warm helps it soak up all that buffalo ranch creamy goodness better.
- Avoid Overcrowding the Skillet: Cook tortillas one at a time or two at most to ensure they crisp up evenly without steaming.
How to Serve Buffalo Chicken Tacos Recipe
Garnishes
I usually top these tacos with plenty of fresh chopped cilantro because it adds a bright, herbaceous lift to the spicy creamy filling. And don’t forget a good drizzle or side of ranch or bleu cheese dressing — dipping the crispy edge makes every bite even better. If you want even more crunch, diced red onions or shredded lettuce work great too.
Side Dishes
I love serving these Buffalo Chicken Tacos with a cool cucumber salad or some roasted sweet potato fries. A simple coleslaw with a vinegar-based dressing also pairs wonderfully and helps balance out the richness. For game day, popcorn or tortilla chips with guac always hit the spot alongside these tacos.
Creative Ways to Present
For parties, I’ve laid out the shredded buffalo chicken in a slow cooker on the table, alongside warmed tortillas, cheese, and all the toppings so everyone can build their own tacos. It turns the meal into a fun interactive experience. Also, serving these with mini corn tortillas makes perfect bite-sized appetizers for entertaining.
Make Ahead and Storage
Storing Leftovers
I store leftover buffalo chicken in an airtight container in the fridge for up to 3 days. It’s great to have on hand for quick lunches or tossed into a salad. Just keep tortillas separate and reheat fresh for best texture.
Freezing
I’ve frozen the shredded buffalo chicken mixture a few times without issue. Just cool it completely, portion into freezer bags or containers, and thaw overnight in the fridge before reheating. The texture holds up surprisingly well.
Reheating
For leftovers, I warm the buffalo chicken gently in a skillet or microwave until heated through. To crisp the tortillas again, a quick toast in a buttered pan revives that perfect crunch and melty cheese texture.
FAQs
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Can I use frozen chicken for this Buffalo Chicken Tacos Recipe?
Yes! You can use frozen chicken breasts or thighs straight in the slow cooker. Just increase the cooking time slightly to ensure the chicken cooks through safely — typically an extra hour on low or 30 minutes on high.
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What’s the best buffalo sauce to use?
I like to use a classic tangy buffalo wing sauce like Frank’s RedHot, but feel free to pick any brand or homemade recipe you enjoy. The key is balancing heat with a bit of vinegar tang.
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Can I make this recipe spicy or mild?
Absolutely! Adjust the heat by choosing a milder buffalo sauce, skipping jalapenos, or adding more cream cheese to mellow things out. For extra heat, add fresh diced chilies or cayenne powder.
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What’s the best way to reheat leftovers without drying them out?
Reheat buffalo chicken gently in a skillet over medium-low heat or microwave with a splash of water to keep it moist. Reheat tortillas separately in a buttered pan for crispness.
Final Thoughts
This Buffalo Chicken Tacos Recipe is one of those comfort foods I always keep in my back pocket — reliable, crowd-pleasing, and endlessly delicious. I hope you enjoy how easy it is to make, and that your family and friends rave about it just like mine do. Give it a try soon, and feel free to get creative with the toppings and spice level; it’s all about having fun and making something tasty together. Trust me, once you try these, they’ll quickly become a kitchen favorite!
Print
Buffalo Chicken Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours (slow cooker low) or 2 to 3 hours (slow cooker high) plus 10 minutes for assembling and frying
- Total Time: 4 hours 20 minutes to 6 hours 20 minutes
- Yield: 18-20 tacos
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
These Buffalo Chicken Tacos are a delicious and easy-to-make meal combining tender, slow-cooked buffalo chicken with creamy cheese and crispy tortillas. Perfect for a flavorful weeknight dinner, they feature spicy buffalo sauce, creamy ranch seasoning, and melty pepper jack cheese wrapped in warm corn tortillas for a satisfying twist on classic tacos.
Ingredients
Chicken Mixture
- 2 lbs Boneless skinless chicken breasts or thighs
- 1 packet (1 oz) Dry Ranch Dressing Seasoning
- 8 oz Cream Cheese
- 4 oz Can of Diced Chilies or Jalapenos (optional)
- 1 cup Buffalo Sauce
For Assembly
- 18-20 Corn Tortillas
- 4-5 tablespoons Butter
- 16 oz Grated Pepper Jack Cheese
- 1 bunch Fresh Cilantro, chopped (optional)
- Ranch or Bleu Cheese Dressing for dipping (optional)
Instructions
- Prepare the chicken mixture: Add the chicken breasts or thighs, dry ranch dressing seasoning, cream cheese, diced chilies or jalapenos (if using), and buffalo sauce into a crockpot. Stir gently to combine the ingredients.
- Cook the chicken: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender. Note that cooking times may vary based on your appliance.
- Shred and mix: Once cooked, shred the chicken directly in the crockpot using two forks. Mix the shredded chicken thoroughly with the creamy buffalo sauce mixture to evenly coat.
- Heat the tortillas: In a large non-stick skillet over medium heat, melt about 1/4 tablespoon of butter. Add one tortilla to the skillet to warm it slightly.
- Assemble the taco: Sprinkle a generous spoonful of grated pepper jack cheese evenly over the entire tortilla. Then place a heaping spoonful of the shredded buffalo chicken on half of the tortilla.
- Cook the taco: Fold the tortilla in half over the filling. Cook on each side until the tortilla is golden brown and crispy, and the cheese is melted, about 2-3 minutes per side. Repeat with remaining tortillas.
- Serve: Top the tacos with chopped fresh cilantro if desired and serve with ranch or bleu cheese dressing for dipping. Enjoy these spicy, creamy buffalo chicken tacos hot and fresh!
Notes
- Cooking times may vary depending on your crockpot model; check chicken doneness before shredding.
- The diced chilies or jalapenos are optional and add extra heat; omit if you prefer milder tacos.
- Butter can be adjusted to prevent tortillas from sticking and enhance flavor during skillet crisping.
- Tortillas can be warmed in batches and kept covered to stay soft while assembling multiple tacos.
- For a gluten-free option, ensure that your ranch seasoning and buffalo sauce are certified gluten-free.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
