These delicious Buffalo Chicken Tacos are a cinch to put together! Cook up some shredded chicken in your slow cooker tonight, then whip up some of my homemade bleu cheese dressing!
Prep Time10 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs10 minutesmins
Course: Main Dish
Cuisine: American
Keyword: blue cheese, buffalo chicken, chicken, crock pot, dinner, Epicurious, main dish, slow cooker, tacos
In a large slow cooker, add chicken breast. Cover and cook on low for 6 hours (up to 8 hours if you don't open the lid).
In a small bowl, combine sour cream, mayo, pepper and salt, and blue cheese. Mix until combined and refrigerate one hour or more.
After 6 hours, remove chicken from cooker and shred (I use my kitchen aid mixer with paddle attachment on low). Return to the slow cooker and add in buffalo wing sauce. Mix until combined. Heat another 15 minutes.
To serve: add shredded buffalo chicken to tortilla. Top with shredded carrots and celery and spoonful of blue cheese dressing. ENJOY
Notes
Any chicken that doesn’t get devoured in taco form right away can go in the fridge in a tupperware container. It’ll keep for 3 or 4 days this way.
Reheat in the microwave or on the stove top. Leftovers also work well in burritos, sandwiches, and on salads for a hassle free lunch.