This is not a fancy meal by any stretch of the imagination. It’s not even all that creative. But these Buffalo Chicken Tacos are one of the best things to come out of my crock pot in a very long time.
With three easy ingredients and absolutely no prep time, this is a meal I can have on the table no matter what kinks hit our schedule. It’s one of those coveted crock pot recipes that you literally just pour into the crock and turn on the power. You can never have too many of those.
I used boneless, skinless chicken breasts but you could just as easily use boneless thighs. I used 2 pounds of chicken because I wanted to have plenty of leftovers. I think it worked because even after a filling dinner we had plenty leftover for several quick and easy lunches during the rest of the week.
Buffalo Chicken Tacos
2 pounds boneless, skinless chicken breasts
1/4 cup Frank’s Hot Sauce (use more or less depending on your taste – this amount is on the milder side)
1 Tablespoon butter
12 whole wheat flour tortillas
1 cup crumbled blue cheese, or your favorite all natural blue cheese salad dressing
Place chicken, hot sauce, and butter into crock pot. Cover and cook on High for 6 hours. (You can leave on warm after cooking if necessary.)
Shred chicken using two forks and stir to combine with the juices left in the crock pot.
Warm a skillet over medium heat. Add tortillas one at a time and heat for about one minute, turning halfway through.
Spoon about 1/2 cup of chicken into each tortilla. You can add additional hot sauce if desired. Sprinkle with crumbled blue cheese and serve warm.
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