Description
These Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch are a perfect combination of spicy, saucy, and cheesy flavors wrapped in crunchy hard shell tacos. Tender chicken slow-cooked in a flavorful hot sauce and butter mixture, topped with shredded cheese, fresh cilantro, green onion, avocado, and a creamy jalapeño ranch dressing, make for a fun and delicious meal ideal for cozy fall nights.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless chicken breasts or thighs
- 1 cup hot sauce (preferably Franks Red Hot)
- 6 tablespoons salted butter
- 2 teaspoons seasoned salt
- Black pepper, to taste
Tacos and Toppings
- 12 hard shell tacos (see notes for homemade option)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- Cilantro, for serving
- Green onion, for serving
- Avocado, for serving
Jalapeño Ranch Dressing
- 2 chipotle peppers, chopped
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1 tablespoon dried parsley
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 – 1/2 cup pickled jalapeños
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh chives
Instructions
- Prepare the Chicken: Place the boneless chicken breasts or thighs in the crockpot. Season with seasoned salt and black pepper. Pour the hot sauce over the chicken, then dot with the salted butter evenly.
- Cook the Chicken: Cover and cook on low for about 3 hours (180 minutes) until the chicken is cooked through and tender enough to shred easily.
- Shred the Chicken: Using two forks, shred the chicken directly in the crockpot to combine with the sauce. Mix well to coat all the meat thoroughly.
- Make the Jalapeño Ranch: In a bowl, combine chopped chipotle peppers, sour cream or Greek yogurt, mayonnaise, buttermilk, dried parsley, dried dill, garlic powder, onion powder, pickled jalapeños, kosher salt, and chopped fresh chives. Mix thoroughly until smooth and creamy. Adjust seasoning or pickled jalapeño quantity to taste for desired heat.
- Assemble the Tacos: Warm the hard shell tacos if desired. Fill each taco shell with a generous portion of the shredded buffalo chicken mixture. Top with shredded cheddar and pepper jack cheeses.
- Garnish: Add fresh cilantro, green onion, and slices of avocado on top of the cheesy buffalo chicken in each taco. Drizzle the jalapeño ranch dressing over the tacos for a spicy, creamy finish.
- Serve: Serve immediately, enjoying the combination of crispy shells with spicy, cheesy filling and cool, tangy ranch.
Notes
- For a homemade taco shell alternative, bake small corn tortillas in a taco mold or shaped over an inverted muffin tin to crisp.
- The jalapeño ranch dressing can be prepared in advance and stored refrigerated for up to 3 days.
- If you prefer less spice, reduce the amount of chipotle peppers and pickled jalapeños in the ranch dressing.
- Using chicken thighs will result in a more tender and juicy filling than breasts, though both work well.
- Leftover shredded buffalo chicken is excellent for salads, sandwiches, or wraps.
Nutrition
- Serving Size: 1 taco (approximate)
- Calories: 762
- Sugar: 3g
- Sodium: 1450mg
- Fat: 52g
- Saturated Fat: 25g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 160mg
