Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch.
Ingredients
- 2 pounds boneless chicken breasts or thighs
- 1 cup hot sauce
- 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
- 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
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Instructions
- 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.
- 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.
Source
Original recipe: View Original
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