Crockpot Buffalo Chicken Tacos
These Crockpot Buffalo Chicken Tacos are so simple to make, yet layer on so many delicious flavors and textures! The spicy buffalo chicken is simmered in the crockpot, then topped with a cool, crunchy (and EASY!) celery "slaw".
Ingredients
Instructions
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.
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Continue Reading at Getonmyplate →Chef's Notes
Note 1: I always use Franks Red Hot Buffalo Wing Sauce but feel free to use your favorite hot sauce. Make sure the chicken is fully covered with the sauce in the crockpot.
Note 2: I LOVE using the celery ribs AND leaves! The texture is awesome in a “slaw/salad” like this. However, feel free to just use the celery ribs if you don’t want to use the leaves! If you are totally averse to celery, cabbage works great too! See all celery alternatives here.
Note 3: You just need a splash of milk to thin out the dressing–use however much or little as you like.
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Reviews from the Original Source
Absolutely delicious. I loved the combination of the spicy meat with the cool crunchy 'slaw'. Used low carb La Banderita tortillas and a combo of fat-free feta, queso fresco and blue cheese. YUM!!
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