August 30, 2019
Hey, everyone! Your mouth will be watering after you read about these crockpot buffalo chicken tacos.
No joke. This is probably one of the easiest (if not the easiest) crockpot recipes you will ever try. And it will most likely end up being your favorite way to prepare and eat chicken tacos. This recipe yields extreme flavor with a hint of spice. (This dish is far from what I would consider to be spicy.) Plus, if you really aren’t a spice girl or guy, the delicious Daisy Squeeze Sour cream you will squiggle on top of your completed tacos- You can’t eat just one- combats any unwanted spiciness.
You’ll need a whopping total of 4 ingredients for the cooking portion of the recipe. (And yes, I realize my crockpot is ancient, but it still does the job…and it is actually kind of charming, right?!)
- 1.5-2 pounds of boneless, skinless chicken breast (uncooked)
- Half a bottle of buffalo wing sauce (We like the brand Frank’s Red Hot.)
- 16 oz salsa (We use medium, but you could use mild or hot also.)
- 1 packet of Ortega Reduced Sodium Taco Seasoning (We have tried other brands, but this one tastes the best to me.)
- Daisy Squeeze Sour Cream
- Shredded lettuce
- Monterey/Colby Jack blend of shredded cheese (Cheddar also works.)
- Old El Paso Stand n’ Stuff Flour Tortilla Taco Boats
- Set the chicken in the bottom of the crockpot.
2. Sprinkle entire packet of taco seasoning on top of the chicken.
3. Pour half the bottle of buffalo wing sauce over the chicken.
4. Pour the salsa on top, and cover!
5. Cook on low for 6-8 hours.
6. Use two forks to pull apart chicken.
7. Mix so that sauce is evenly distributed throughout the chicken.
8. Sprinkle cheese in the bottom of your taco boats. (The cheese becomes extra gooey if you put it under the chicken, rather than on top.)
9. Spoon some of the chicken mixture into your boats.
10. Sprinkle on some shredded lettuce, and top with sour cream!
How good does that look?! If you’re not really into soft tortillas, you can use the chicken to make nachos or a salad. But in my opinion, you cannot go wrong with the soft taco boats.
My husband and I adapted this dish from a recipe shared by former Utah governor Jon Huntsman, which you can find here.
That’s what’s up and what’s for dinner! I hope you try it out. Please let me know how it goes and if you made any changes. I would love to hear! Enjoy!