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Weeknight-style Crockpot Crispy Buffalo Chicken Tacos with Creamy Jalapeño Ranch. Chicken slow cooked in homemade buffalo sauce, then mixed with cheese, stuffed into tortillas, and oven-baked. Each buffalo taco is crunchy on the outside, and spicy, saucy, and cheesy inside. Serve with a creamy, tangy jalapeño ranch and an avocado on top. These come together easily and are so delicious. The perfect crispy taco that everyone loves!
The very first full week of September and I’m already back with the buffalo chicken recipes. The second football season starts back up all I can think about is fun game night appetizers and dinners. That’s the month of September for me. Then, when October hits I move on to Halloween 24/7.
But for now, it’s fun game day style recipes. And while I know these aren’t traditional tacos, they really are so delicious!
Here are the details
These are easy you guys. I want to start out by saying you can make these in either the crockpot, instant pot, or on the stove. Either option works, so use whichever method suits you best! They will all give you the same outcome.
For the crockpot, simply add all the ingredients right into the crockpot. For the hot sauce, I like to use Frank’s Red Hot. Next, add the butter, seasoned salt, and pepper. Let it all slow cook, then shred the meat right into the buffalo sauce.
The very same with the instant pot, except the cooking time is much, much shorter (just 8 minutes).
And for the stove-top, it is slightly more involved, but it’s still easy. Just cook the chicken in a skillet until seared, pour in the sauce, butter, and seasoned salt. Simmer until the chicken is cooked through. Then shred the chicken right into the sauce.
For the crispy shells
Instead of using store-bought taco shells, I like to take corn tortillas and stuff them with the buffalo chicken and cheese. Then I throw them into the oven to bake until the tortillas are crispy.
This method is my favorite and I use it every time I make tacos for my family. We love the crispy oven “fried” shells and melty cheese. It’s the best when some of the cheese melts out onto the pan and gets crispy too. Delicious.
Of course, feel free to use store-bought shells when in a time crunch! The directions I gave in the recipe calls for store-bought, but I provided my homemade recipe too!
The creamy jalapeño ranch
I know that making homemade ranch is just another step, but it really is worth it. And it’s easier than running to the market to pick up a bottle.
I keep mine pretty simple and straightforward. Sour cream or yogurt, mayo, buttermilk, parsley, dill, onion, garlic, and of course, the jalapeños. Instead of fresh jalapeños, I like to use pickled. Using pickled jalapeños adds a subtle, tangy kick that I find especially delicious.
Finish these up with avocado on top, fresh cilantro, and extra buffalo sauce.
Simple to make, but so yummy and fun for fall nights. My family loved these crunchy, crispy tacos!
Looking for more simple game day recipes? Here are a few favorites:
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Buffalo Chicken Pizza
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Lastly, if you make these Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Servings: 6
Calories Per Serving: 762 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless chicken breasts or thighs
- 1 cup hot sauce (I like Franks Red Hot)
- 6 tablespoons salted butter
- 2 teaspoons seasoned salt
- black pepper
- 12 hard shell tacos (see notes for homemade option)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- cilantro, green onion, and avocado, for serving
- 2 chipotle peppers, chopped
Creamy Jalapeño Ranch
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup mayo
- 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
Crockpot
- 1. In the bowl of your crockpot, combine the chicken, hot sauce, chipotle, butter, seasoned salt, and pepper. Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours.2. When finished cooking, shred the meat and toss with the sauce, then remove the chicken from the sauce, saving the extra sauce for serving. Preheat the oven to 425° F.3. Line the taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake 5 minutes. Stuff the chicken in each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted and the tortillas are crisp.4. Meanwhile, make the Creamy Jalapeño Ranch. Combine all ingredients in a blender. Blend until creamy. Season with salt. 5. Serve the tacos topped with cilantro, green onions, avocado, additional buffalo sauce and Creamy Jalapeño Ranch.
Instant Pot
- 1. In the bowl of your instant pot, combine the chicken, hot sauce, chipotle, butter, seasoned salt, and pepper. Seal the and cook on high pressure for 10 minutes. Release the steam. 2. When finished cooking, shred the meat and toss with the sauce, then remove the chicken from the sauce, saving the extra sauce for serving. Preheat the oven to 425° F.3. Continue on with the recipe as directed in steps 3-5 above.
Notes
For Easy Homemade Hard Shells: Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
Very tasty, but mine stuck to the pan, the foil, and the parchment (I tried all three). They did not end up crispy — more like a mound when all said and done. Tasted good though.
Hi Carol,
Thanks for giving the recipe a try, sorry to hear they stuck to the pan. What kind of tortillas did you use? I’ve never experienced anything sticking to parchment:) xx
This is so DELICIOUS ? A big hit with my husband!! Will definitely be making it again! Thanks for sharing!!
Hi Sherri,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
This was easy and SO good! My ranch came out a little watery, but that may be because I used a food processor. I will try again – and set aside some of the chicken for my less-spicy husband. 🙂
Hi Kara,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
These turned out fantastic! I used fresh instead of dried dill in the ranch and subbed almond milk for the buttermilk since it was what I had. I also had to cook the tacos longer than what the instructions said to get them crispy enough. All in all a great recipe and my husband loved them! He even wanted to make them again just one week after I made them!
Hey Christina,
Amazing!! I am so glad to hear that your family enjoyed this recipe, it’s a fave over here as well! xxT
Made these tonight. Delicious! And the leftover ranch will be used on salad or for dipping veggies.
Hey Anne,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
There are no words, but will give it a try. This is probably one of my favorite recipes I’ve made from HBH! Crispy shells (I used soft corn tortillas and crisped them in the oven as explained), tender chicken, and the creamy jalapeño ranch SAUCE! I prepped dinner early tonight and needless to say my husband and I are devouring them ahead of time! Thank you Tieghan!
If you’re doing homemade shells, do you still bake at 425 degrees? Thanks!
Hey Julie,
You bet! Please let me know if you give this recipe a try, I hope it turns out amazing for you! xx
Making this recipe and the ranch is watery…I followed directions exactly. I’ve had it blending for 10 minutes to see if it gets thicker. Is there a secret to this?
Hi TJ,
So sorry to hear this, blending this is only going to make it thinner. I would add some more sour cream or yogurt, that should help! xx
Okay wow I made this on Sunday while we watched football and omg… sooooo good! The original recipe was perfect for me but my husband is a wimp when it comes to spice so I transferred half of the chicken to another dish and added a little cream cheese to cool it down for him. Both were so good and this will definitely become a staple in our home! Thank you Tieghan!!
Hey Jazzi,
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
Do you use Franks’s Buffalo sauce or just the hot sauce? Also, do you use thr chipotle peppers in a can?
Hey Allison,
I use Frank’s buffalo sauce and then yes the chipotle peppers in adobo:) I hope you love the recipe! xx
These look amazing!!! Can’t wait to try them – I was thinking about making them for dinner and was wondering how much chipotle to use? It’s in the instructions, but not the ingredients list. Thanks! <3
Hi Courtney,
So sorry for any confusion, you can ignore the chipotle:) I hope you love the recipe, please let me know if you have any other questions! xx
Whoa! These are AMAZING. The whole family gobbled them down. Definitely a keeper! Thanks for this great recipe!
Love to hear this April!! Thanks so much for making the recipe:)
I made this tonight and wow! Every taco recipe of yours I make, I think it can’t get better. And then it does!
Hi Yelda,
Thanks so much for your kind message and giving so many recipes a try, I love to hear that this was a hit! xTieghan
This is our second Sunday in a row making these tacos…they are amazing! They are so easy to prep and are so flavorful. We absolutely love them for football Sunday…thank you Tieghan!!
Hi Mackenzie,
Awesome!! I love to hear that your family has been enjoying this recipe, thanks for making it:) xTieghan
Made these tonight. They were a win! I would definitely omit the salt in the chicken though next time. It’s just not needed in my opinion.
Hi Jacqueline,
Awesome! So glad you enjoyed this recipe, thanks for giving it a try! xx
We loved it! I added some apple cider vinegar and several chipotle Chiles in adobo sauce and after the chicken was cooked shredded it and left on the lowest setting (buffet) to soak the juices up. I read about the tortillas splitting a little but who cares as the crisp up and stay intact enough when flipped. I also made a simple homemade tomato and jalapeño salsa with cilantro and garlic. I like the white sauce and the red sauce always! The tacos were great on a football Sunday (even though our Browns totally gave away a game to the Jets). Also the recipe made 18 tacos with the standard corn tortilla size so I have lunches all week too ( I used two metal sheet pans and parchment- a key to easy flipping and clean up) . Cheers! Bruce
PS happy toll my post a picture if I knew how:)!
Hey Bruce,
Wow!! Thanks for making this recipe and sharing what worked well for you! I love to hear that this recipe was enjoyed!! xTieghan