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Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch | halfbakedharvest.com
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4.91 from 106 votes

Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch

Crunchy on the outside...spicy, saucy, and cheesy inside. So fun for fall nights!
Prep Time25 mins
Cook Time3 hrs
Total Time3 hrs 25 mins
Course: Main Course
Cuisine: American, Mexican
Key Ingredient: cheese, chicken, peppers, tacos
Servings: 6
Calories: 762kcal

Ingredients

Creamy Jalapeño Ranch

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 9x13 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. 

Nutrition

Calories: 762kcal