Buffalo chicken tacos are one of my go-to weeknight meals because the chicken can be made the same day (or made ahead) in the slow cooker or it can be made last minute in the oven. Looking for more weeknight or make-ahead taco recipes? Check out my slow cooker salsa chicken.
Buffalo Chicken Taco Recipe Notes
Fried Onions
I've made this recipe a few different ways with different fried onions. The recipe card below calls for packaged fried onions because this is by far the easiest option. Frozen onion rings prepared according to the package instructions and then cut into smaller pieces is an alternative to the fried onions. If I have the time, I'll make homemade onion petals or straws.
Tortillas
I usually use street taco size, but regular size work well, too. The recipe makes about 24 street tacos or 12+ regular size depending on how full you stuff the tacos.
Ranch Dressing
I make the ranch dressing for these, either from a homemade mix like this one from Culinary Hill or with the tried and true Hidden Valley packets. Blue cheese fans could also substitute the ranch dressing for blue cheese. The only reason I didn't use blue cheese in this recipe is because I don't really care for it.
Ingredient Measurements
This recipe is fairly flexible, so there's no need to worry if you don't have exactly the amounts needed. Ingredient measurements generally do not need to be adjusted if you're using between 1.5 and 2.25 pounds of chicken. It's also totally fine if you don't have exactly the amounts of each topping; I provided these as a guide so you'll know about how much you'll need to have.
Make-Ahead/Using Leftover Buffalo Chicken
The chicken can be made ahead and refrigerated or frozen until it's time to use it. I sometimes also sometimes prepare the toppings a day ahead of time and just keep them in the fridge in containers until I need them. The chicken also makes really good buffalo chicken quesadillas and can be used in buffalo chicken dip or on a salad.
Buffalo Chicken Tacos
Ingredients
- 24 street taco tortillas or 12+ regular size
- 2 lbs boneless skinless chicken breasts
- 1½ cups buffalo wing sauce divided (½ cup, 1 cup, ¼ cup)
- 1 packet ranch dressing mix
Toppings
- ½ head romaine lettuce shredded
- 1½ cups shredded cheddar cheese
- packaged fried onions
- ranch dressing
- green onions sliced
Instructions
Slow Cooker Option
- Add ½ cup buffalo sauce to the slow cooker, followed by the chicken, packet of ranch dressing mix, and 1 cup more of the buffalo sauce.
- Cook on low for 4 hours or high for 2 hours.
- Remove the chicken from the slow cooker. Shred with a fork and transfer to a bowl. Stir with ¼ cup buffalo sauce.
Oven Option
- Preheat oven to 400℉ (375℉ for convection).
- Spray a glass baking dish with cooking spray. Add ½ cup of the buffalo sauce to the baking dish, followed by the chicken breasts, ranch dressing mix, and 1 cup more of the buffalo sauce.
- Cook covered (with lid or aluminum foil) for 20-30 minutes until chicken is cooked through. Chicken should register 165℉ with a meat thermometer when done.
- Remove the chicken from the baking dish. Shred with a fork and transfer to a bowl. Stir with ¼ cup buffalo sauce.
Taco Assembly
- Warm tortillas for 15-30 seconds in the microwave or a few minutes in the oven.
- Assemble each taco with buffalo chicken and desired toppings.
Notes
