Buffalo Chicken Tacos
Buffalo chicken tacos are an easy to make weeknight or make-ahead dinner featuring tangy buffalo chicken, creamy ranch, crispy onions, and other delicious toppings. This is also a great party or game day recipe!
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
Ingredient measurements generally do not need to be adjusted if using between 1.5 and 2.25 pounds of chicken.
Nutrition information is an estimate for one serving.