Next Post
Cinnamon Sugar Swirled Apple Butter Bread.
This post may contain affiliate links, please see our privacy policy for details.
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.
Is it possible make this on the stove or in the oven? Before building the tacos?
Hi Jasmine,
Sure, you could do the chicken on the stove top in a large dutch oven, that will work well for you! Let me know if you have any other questions, I hope you love this recipe! xx
So so good. Kinda hot, but made great leftovers! Loved the ranch too. Loved eating this all week
Hey Mollie,
Thank you so much for giving this recipe a try, I love to hear that it turned out well for you! Have a great Thursday:)
I love these tacos so much. Do you have any suggestions for sides to make it a bigger meal? I’m not sure what sides go best with the buffalo sauce
Hey Sabrina,
So glad you have been enjoying this recipe! My family loves white rice with these tacos! Please let me know if you have any other questions! xT
I have made these multiple times now and they are always great! I’ve noticed a few comments about the shells not Crisping or falling apart, and I have to say the first time I was having that issue and fixed it by using a low broil instead. I don’t have a super great oven (a small gap in the door so I lose some heat) as well as my home is freezing in the winter and think this was the reason. For anyone else having that issue, I would try setting to broil and keeping your rack a little further down, but still cooking and flipping the same way! Just have to be more watchful for a burn. They turned out perfectly after I tweaked this for my oven.
Hey Tara,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! Thanks for sharing what works well for you! xx
Crispy and delicious. Better than going out to a taco restaurant. Serve with margaritas
Hey Kelly,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
Amazing!! Thank you so much for another family hit. I don’t know what I would do without your recipes! I was short on time, so I used the instant pot version, and it came together in a snap. There was so much flavor! My husband and all of my kids loved it. This is definitely going in the regular rotation. Thank you!
Hey Sarah,
Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT
I’ve been putting Sybergs wing sauce in the crockpot with the chicken. Crisp up the sift shells… It’s a hit!
Great idea!! Thanks for sharing Donna!!
This is fantastic. My husband and oldest son love it, too. Definitely a winner and easy to make.
Hi Laura,
Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
Can i use a rotisserie chicken? I want to make this tomorrow
Hey Michelle,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xx
Love. Everyone in the family ate this one!
Hey there,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
When the recipe says Chipotle Peppers – does this mean Chipotle Peppers in Adobo Sauce? That’s all I can seem to find at the store.
Hey Jaimie,
Yes, that is correct:) Please let me know if you have any other questions, I hope you love this recipe! xx
This recipe is delicious and so easy. The chicken came out super tender and so flavorful. The jalapeño ranch is insanely yummy. My whole family gobbled these tacos up. Thanks Tiegan!
Hey Alison,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
This recipe is so delicious. I used the corn tortillas, brushed them with olive oil, stuffed them and baked for 8 min., flipped and baked them another 5-6 and they definitely fell apart and did not get crispy. Should I have baked them longer on each side, possibly? I will try again with store bought hard shells as well. Thank you for your wonderful recipes!!
Hi Renae,
Thanks so much for giving this recipe a try, so sorry to hear you had issues with the tortillas. I would try a different brand, I really like Whole Foods 354 brand or if you have a local Mexican food grocery store that would be even better! I hope this helps! xT
I have made these before and they are so yummy! Question though. Anytime I use this method with baking the tacos my corn shells always break. Any solutions or suggestions? Thank you!!
Hey Liv,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! Try coating your shells in oil to see if that helps with the breaking! xT
This meal is DELICIOUS. My husband and children 11, 10 and 5 said “this recipe is a keeper”. The chicken is so tasty, yum. The sauce creamy ranch sauce pairs well with the tacos. So easy to make.
Hey Angel,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx