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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.
SO DELICIOUS!!!! My whole family enjoyed these and my 8 and 10 year old boys told me they were “a make again”. I did your easy homemade hard shell option with flour tortillas and I would definitely do that again!
Hey Kathryn,
Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)
This is a GO TO recipe!! So stinking easy and delicious! Shredding the chicken in a mixer makes it even easier. I use blue cheese dressing and it’s perfection!
Hey Joelle,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
These are on weekly rotation in our house! The flavor is fantastic and so easy to throw together!! Chef’s kiss! 🙂
Hi Mandi,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:)
Simple and delicious! I liked the way the spicyness came from different directions, the meat, cheese and sauce. And you are right that the big bonus is the crispy melted cheese!
Hey Charlene,
Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! xTxT
Long time follower, first time commenter. ^_^
So, all your recipes look super amazing, but there aren’t a whole lot for people with nightshade sensitivities… if you’re ever up to the challenge (like because it sounds fun… not because I’m like… think about us! gosh! lol) I would love to see how you would make nightshade free tacos. I have my own usual go to nightshade free seasoning I make, but am just really interested in how you would go about making one of your tantalizing recipes nightshade free. <3
Thanks so much for following along and sharing your feedback Jen! I will have to do some experimenting and see what I can do! xx
Two words! OH WOW
I skipped a step and used rotisserie chicken. Followed everything else.
Just wow!
Hey Alicia,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
These were amazing!! Love all of your taco recipes – they never disappoint 🙂
Hey Lindsay,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻
Amazing! I do not like the “traditional” tacos. So i wanted to try this. Was a hit with my entire family, the 14 year old are 7 of them. Lol
Hey Tiffany,
Happy Monday!! 👻 LOL I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
I love your recipes! This one especially, but how do you get your corn tortillas to fold over ? Once I pull the tortillas from the oven after 5 minutes and fill them, the tortillas flatten back out. What do you do? Thank you.
Hey Rebecca,
Thanks so much for trying so many recipes:) Have you tried putting a toothpick in them? That will help keep them folded! xTieghan
Perfect! Thank you
This was delicious and easy to make. I went the corn tortilla in the oven to make my own crunchy shells. My husband really enjoyed this one.
Hey Lori,
Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!
This is such a fun recipe! My husband and I love trying different taco recipes and this was one of our favorites. It was so easy to make and had lots of flavor, we really loved the crispiness of the shells once they were done baking (we used the soft corn tortillas). This will definitely be a regular meal in our home 🙂
Hey Hayley,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx
Amazing! Made these tonight and they were incredible. I followed what another member had said about doing in a Dutch oven and browning the chicken first, soooo tender and delicious flavour!
Hi Lisa,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx
Amazing!
Hi Renie,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan
I did this in a dutch oven and seared the chicken first, then cooked it at 325 for 1.5 hrs and it was perfect. This chicken is delicious!
Hey Katie,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try! xx
What brand of corn tortillas do you use?
Hi Maggie,
I like Whole Foods 365 brand. I hope you love this recipe, please let me know if you give it a try! xx
There is chipotle in the directions, but not in the ingredient list. How much are you supposed to use?
Hi Holly,
The recipe calls for 2 chipotle peppers:) Please let me know if you have any other questions! xT