Description

These Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch are a flavorful and fun fall dinner. Tender, spicy buffalo chicken slow-cooked to perfection, tucked into crunchy hard shell tacos, topped with melty cheddar and pepper jack cheeses, and finished with a zesty jalapeño ranch dressing. This recipe combines the goodness of slow-cooked buffalo chicken with the crisp texture of tacos and creamy, tangy toppings for a deliciously satisfying meal.

Ingredients

Scale

For the Buffalo Chicken:

2 pounds boneless chicken breasts or thighs
1 cup hot sauce (such as Franks Red Hot)
6 tablespoons salted butter
2 teaspoons seasoned salt
Black pepper, to taste

For the Tacos:

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

For the Jalapeño Ranch:

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

Prepare the Buffalo Chicken: In a crockpot, place the boneless chicken breasts or thighs. Pour the hot sauce over the chicken, then add the butter, seasoned salt, and black pepper. Stir gently to coat the chicken evenly. Cover and cook on low for about 3 hours until the chicken is fully cooked and tender.
Shred the Chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it well with the sauce to ensure it is fully coated and flavorful.
Make the Jalapeño Ranch: In a medium bowl, combine the chopped chipotle peppers, sour cream (or Greek yogurt), mayo, buttermilk, dried parsley, dried dill, garlic powder, onion powder, pickled jalapeños, kosher salt, and chopped fresh chives. Whisk together until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to use.
Prepare Taco Shells and Assemble: Warm the hard shell tacos according to package instructions or make homemade shells if preferred. Fill each taco shell generously with the shredded buffalo chicken mixture. Top with shredded cheddar and pepper jack cheeses, then add cilantro, green onion, and avocado slices as desired.
Serve with Jalapeño Ranch: Drizzle the jalapeño ranch sauce over the tacos or serve it on the side for dipping. Enjoy your crispy, spicy buffalo chicken tacos with a cool and tangy ranch kick!

Notes

The tacos are crunchy on the outside while spicy, saucy, and cheesy inside – perfect for cozy fall nights.
You can substitute boneless chicken thighs or breasts depending on your preference for flavor and texture.
Hard shell tacos can be store-bought or homemade for extra freshness and crunch.
Adjust the amount of pickled jalapeños in the ranch to control the heat level to your liking.
Use Greek yogurt instead of sour cream for a lighter ranch dressing option.

Nutrition

Serving Size: 1 serving
Calories: 762
Sugar: 3 g
Sodium: 1350 mg
Fat: 48 g
Saturated Fat: 21 g
Unsaturated Fat: 25 g
Trans Fat: 0.5 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 44 g
Cholesterol: 140 mg