Ingredients
Scale
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:
- Whisk together the hot sauce, chicken stock, and half the dressing in the bottom of a slow cooker until everything is well combined.
- Add in the chicken breasts and turn to coat in the sauce.
- Cover and cook on LOW for 6 hours.
- Once the chicken is cooked through and easily shreddable, shred or chop the chicken and then return it to the pot.
- Stir in the butter and the remaining dressing. Keep warm until you are ready to serve.
For the Creamy Slaw:
- Using a food processor shredding attachment, shred all the veggies.
- In a large mixing bowl, combine the mayo, yogurt, vinegar, sugar, a pinch each of salt and pepper, and cheese (if using).
- Whisk until smooth and incorporated. Taste and adjust the seasoning, if needed.
- Add the shredded veggies into the dressing and toss to combine. Cover and refrigerate for 15-20 minutes prior to serving.
To Serve:
- 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!