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Four chicken tacos with hot sauce, blue cheese, lettuce, onion, celery, and lime, on a marble round serving platter with a bottle of hot sauce and small dishes of chopped vegetables, on a wood surface.

Slow Cooker Buffalo Chicken Tacos

  • Author: Meghan Yager
  • Total Time: 6 hours 20 minutes
  • Yield: 6-8 Servings 1x


Weeknight dinner gets a twist with our epic Buffalo chicken tacos. It’s all the taste of the wings you love, but slow-cooked and juicy.


  • 2 lbs boneless, skinless chicken breasts
  • 1/4 cup Frank’s RedHot Sauce or more to taste, plus more for serving
  • 1 Tbsp unsalted butter
  • 12 small flour tortillas
  • 1 cup crumbled blue cheese
  • 1/2 cup chopped red onion
  • 1/2 cup shredded lettuce
  • 1/2 cup chopped celery


  1. Place chicken, hot sauce, and butter in slow cooker. Cover and cook on high for 6 hours.
  2. Transfer the cooked chicken to a cutting board. Shred with two forks, then return to the slow cooker. Stir to combine well with the sauce, and return to the warm setting until ready to serve.
  3. Warm a skillet over medium heat. Add tortillas one at a time and heat for about one minute, turning halfway through. Or, reheat tortillas in the microwave between damp paper towels, until they are warm and pliable.
  4. Spoon about 1/2 cup of chicken onto each tortilla. Add additional hot sauce if desired. Sprinkle with crumbled blue cheese, onion, lettuce, and celery. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 6 hours, 10 minutes
  • Category: Tacos
  • Method: Slow Cooker
  • Cuisine: Tex-Mex

Keywords: Crock-Pot, Buffalo chicken, chicken tacos, hot sauce, taco