CROCKPOT BUFFALO CHICKEN TACOS
These are SO good! Great game day food -- each person can add their own taco toppings to their liking. :) The chicken would even be yummy over salad!
Provided by megs_
Categories Chicken
Time 7h2m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put chicken, sauce, and butter in crockpot. Cook on LOW for 5-7 hours.
- Shred chicken, let simmer in crockpot for another 15-30 minutes.
- Serve on taco shells with cheese and ranch.
Nutrition Facts : Calories 175.6, Fat 12.5, SaturatedFat 5.6, Cholesterol 61.7, Sodium 96.4, Protein 15.2
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- Place chicken breasts in the crockpot with the Buffalo Wing sauce. Make sure chicken is fully covered with the sauce. Cook on LOW for 4-5 hours or HIGH for 6-8 hours until meat can be shredded easily.
- While the chicken is cooking, assemble the celery "slaw." Whisk together sour cream, lime juice, milk and salt. Add in celery, onion and cilantro. Toss well and refrigerate until you're ready to assemble the tacos.
- When chicken is done cooking, carefully remove from crockpot. In a large bowl, shred the chicken with two forks until finely shredded. Return chicken back to the crockpot and stir well to coat with the sauce.
- Assemble the tacos: Warm tortillas in a hot skillet or in the microwave. Top tortillas with a couple of tablespoons of the chicken, celery slaw and a sprinkle of blue cheese!
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- Place the chicken breasts into the dish of a slow cooker. Pour the buffalo sauce over the chicken, and stir to combine. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.
- Once the chicken is cooked through, shred the meat with two forks and toss to coat with the sauce.
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- Place chicken breasts in the bottom of your crockpot. Sprinkle with ranch seasoning then pour buffalo wing sauce over the top, reserving 2 Tablespoons of sauce for later. Cook chicken on low for 6-8 hours or on high for 4-5 hours. Shred chicken with two forks and stir to combine with the sauce.
- In a small bowl combine ranch dressing and the reserved 2 Tablespoons of buffalo wing sauce. Stir to combine, then refrigerate until ready to use.
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