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Slow-Cooker Buffalo Chicken Tacos

Slow-Cooker Buffalo Chicken Tacos


  • Yield: 8-10 servings 1x
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Ingredients

For the Chicken:

  • 4 skinless, boneless chicken breasts
  • 1 cup buffalo wing hot sauce
  • ½ cup chicken stock
  • ⅓ cup ranch or blue cheese dressing, divided
  • 2 tablespoons unsalted butter

For the Creamy Slaw:

  • 2 cups shredded green cabbage
  • 2 cups shredded red/purple cabbage
  • 1 cup shredded or chopped carrot
  • 1 cup shredded or chopped celery
  • ¼ cup mayo
  • ½ cup plain Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • Salt and pepper, to taste
  • ½ cup crumbled blue cheese (optional, can also sub with feta)

For Serving:

  • Corn or flour tortillas, warmed or toasted
  • Sliced avocado
  • Lime wedges
  • Additional ranch or blue cheese dressing, for drizzling

Instructions

For the Chicken:

  1. Whisk together the hot sauce, chicken stock, and half the dressing in the bottom of a slow cooker until everything is well combined.
  2. Add in the chicken breasts and turn to coat in the sauce.
  3. Cover and cook on LOW for 6 hours.
  4. Once the chicken is cooked through and easily shreddable, shred or chop the chicken and then return it to the pot.
  5. Stir in the butter and the remaining dressing. Keep warm until you are ready to serve.

For the Creamy Slaw:

  1. Using a food processor shredding attachment, shred all the veggies.
  2. In a large mixing bowl, combine the mayo, yogurt, vinegar, sugar, a pinch each of salt and pepper, and cheese (if using).
  3. Whisk until smooth and incorporated. Taste and adjust the seasoning, if needed.
  4. Add the shredded veggies into the dressing and toss to combine. Cover and refrigerate for 15-20 minutes prior to serving.

To Serve:

  1. To each tortilla, add some of the shredded chicken and then top with some of the slaw, a couple slices of avocado, and spritz with fresh lime juice. Drizzle on additional dressing, if desired. Serve!