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Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch

Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch

  • Author: Lina
  • Total Time: 4 hours 10 minutes to 6 hours 10 minutes
  • Yield: 8 tacos 1x
  • Diet: Gluten Free

Description

Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch combine tender slow-cooked chicken coated in spicy buffalo sauce with a creamy, tangy jalapeño ranch dressing. Wrapped in crispy taco shells and topped with shredded cheese and optional fresh garnishes, these tacos offer a perfect balance of heat and coolness. Easy to prepare and ideal for weeknight dinners, parties, or game days, this recipe is a flavorful crowd-pleaser with simple ingredients and customizable spice levels.

Ingredients

Scale

Main Ingredients

  • 1.5 to 2 pounds skinless, boneless chicken breasts
  • 1 cup buffalo sauce (store-bought or homemade)
  • 1 cup ranch dressing
  • 1–2 fresh jalapeños, finely chopped (seeded for less heat)
  • 8 taco shells (crispy or soft tortillas)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 tablespoon butter or oil (for crisping taco shells)

Optional Toppings

  • Lime wedges
  • Fresh cilantro leaves
  • Diced red onions
  • Sliced avocado

Instructions

  1. Prepare the Buffalo Chicken: Place the chicken breasts in your crockpot and pour over the buffalo sauce, ensuring the chicken is well coated. Set the crockpot to low and cook for 4-6 hours or on high for 2-3 hours until the chicken is tender and easy to shred.
  2. Make the Jalapeño Ranch: While the chicken cooks, combine the ranch dressing with finely chopped fresh jalapeños (remove seeds if you prefer less heat). Chill in the refrigerator to allow the flavors to meld and to cool the spicy buffalo chicken perfectly.
  3. Shred the Chicken: Once the chicken is cooked, shred it directly in the crockpot using two forks. Mix well so the chicken absorbs the buffalo sauce evenly.
  4. Crisp the Taco Shells: Heat a skillet over medium heat and add butter or oil. Toast the tortillas briefly until golden and slightly crispy. Remove them from the skillet and set aside.
  5. Assemble the Tacos: Fill each crispy taco shell with a generous amount of buffalo chicken. Drizzle with jalapeño ranch and sprinkle shredded cheese on top. Add any optional toppings such as lime wedges, cilantro, diced onions, or avocado. Serve immediately to enjoy the perfect combination of textures and flavors.

Notes

  • Use a quality buffalo sauce for the best flavor and heat balance.
  • Don’t skip crisping the taco shells to prevent sogginess and add texture contrast.
  • Customize the level of spiciness by adjusting the amount of jalapeños and buffalo sauce.
  • Cook the chicken low and slow for optimal tenderness and flavor absorption.
  • Prep toppings ahead of time to speed up assembly.
  • Prep Time: 10 minutes
  • Cook Time: 4-6 hours on low or 2-3 hours on high
  • Category: Appetizers
  • Method: Slow Cooking, Pan-Toasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 taco
  • Calories: 320
  • Sugar: 2g
  • Sodium: 750mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 85mg

Keywords: buffalo chicken tacos, crockpot chicken tacos, spicy chicken tacos, jalapeño ranch, slow cooker recipes, gluten free tacos, buffalo sauce chicken

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Find it online: https://dishesbylina.com/crockpot-crispy-buffalo-chicken-tacos-with-jalapeo-ranch/